Chicken Rice is a popular one-pot meal that consists of fragrant rice cooked in chicken broth and topped with tender, succulent chicken pieces. The dish is a staple in many cultures and is known by different names, such as Hainanese chicken rice in Singapore and Malaysia or Arroz con Pollo in Latin America. The dish is typically served with a variety of garnishes and sauces, such as cucumber slices, soy sauce, chili sauce, and ginger sauce. Chicken rice is a comforting and satisfying dish that can be enjoyed any time of the year.
Ingredients
Chicken 1 kg whole chicken 1 onion, quarted 3 garlic cloves, crushed 4-5 ginger slices 2 green onion, chopped 1 tbsp sesame oil (rub) 3-4 pandan leaves, bundled 1.5 L water Salt and pepper 1 basin ice water Rice 1 1/2 cup uncooked long grain rice 2 tbsp oil chicken fat 1 tbsp grated garlic 1 tbsp grated ginger 3-4 pandan leaves, bundled 2 cups chicken stock Salt, Pepper, Msg Garlic oil 1/4 cup oil 8-10 garlic cloves, grared Soy sauce 1 tbsp sesame oil 3 tbsp light soy sauce 1 tsp sugar 3 tbsp chicken stock Chili sauce 3 long chili 6 chili padi 1 tbsp sugar 1/3 cup chicken stock 1 tbsp rice vineger 1 tbsp chili sauce 2-3 cm ginger 3 garlic cloves 1/2-1 tsp salt Msg/stock powder
Steps
1. Trim out some chicken fat, set a side 2. Chicken: in a pot, bring water to a boil, Dunk the whole chicken in and out for 3-4 times before immerse into the water 3. Throw in salt, pepper, garlic, onion, green onion, ginger and pandan leaves, cover and cook the chicken for 10-15 mins over low heat 4. Off the heat and let the chicken sit in the hot water for another 25-30 mins, with the lid on 5. Take out chicken and immediately dunk it in the ice water for 20 min, then rub chicken with sesame oil 6. Strain the chicken stock, discard spices 7. Rice: in a pot, heat oil and render out chicken fat, stir in garlic and ginger until golden then add rice, stir for a min then add seasonings and chicken stock, bring it to a boil, add pandan leaves and cover with lid, and cook the rice for 12-15 mins, over the lowest heat. 8. Off the heat and let it sit for another 15 mins with the lid on 9. Garlic oil: heat oil, fry garlic over low flame until slightly golden and quickly remove from the heat 10. Chili sauce: Blend chili sauce ingredients in a blender until smooth 11. Mix all soy sauce ingredients in a bowl 12. Serve chicken rice with all the sides
