Recipe Description
Chicken Rice is comfort food for some and a simple meal to make. It goes well with the garlic-chilli sauce.
This recipe was first published in Flavours magazine.
Recipe Ingredient
- For the chicken:
- 1 whole chickenabout 1 1/2 kg; washed and patted dry;
- 2 tsp salt, heaped
- palm oil, for cooking
- For the rice:
- 4 tbsp palm oil
- 50g chicken fat, optional
- 2 tbsp margarine, heaped
- 5cm ginger, cleaned and bruised
- 4 cloves garlic, chopped
- 10 cloves skin-on garlic, lightly bruised
- 6 pandan leaves
- 450g rice, washed
- 600ml chicken brothmixed with 2 tsp chicken stock granules
- 1 1/2tsp salt, or to taste
- Sauce:
- 2 tbsp light soy sauce
- 2 tbsp chicken broth
- 3 tsp sesame oil
- 6 tbsp oyster sauce
- Chilli sauce:
- 100g red chillies
- 3 bird’s eye chillies,
- 15g garlic
- 30g ginger
- 1tsp salt
- 1tsp sugar
- 50ml chicken broth
- 60ml calamansi lime juice, or to taste
- 1tsp light soy sauce
- Garnish:
- 1 cucumber peeled, halved and sliced diagonally
- coriander leaves
Instructions
- To prepare chicken: Rub chicken with salt. Place oil in a large stockpot and heat, then place the whole chicken in, breast side down. Cook till golden brown, then turn over. Once chicken is fully cooked, remove and allow to cool, then chop into pieces.
- To prepare rice: Heat oil in a wok and add chicken fat. Once the chicken fat becomes light brown, add the margarine, ginger, garlic and pandan leaves. Saute until garlic is golden, then add rice and stir well. Place the mixture in a rice cooker, then add the chicken broth and salt. Cook rice, then fluff with a fork and keep warm.
- To make chilli sauce: Blend all ingredients till fine, and season to taste.
- To serve: Arrange chicken pieces on top of cucumber, then pour sauce over. Garnish with coriander and serve with rice and chilli sauce.
