True chicken rice lovers will tell you how great chicken rice is when you have succulent well cooked chicken with extremely fragrant rice. This old school recipe is sure to entice a feast for your family!
Chicken Rice
Ingredients:
1. 1 thumb of ginger.
2. 5 pieces of garlic, or 5tsp of the ready minced ones from the supermarket.
3. 1 whole chicken (mine is jumbo size for big family).
4. Chicken fats. (Best to source them from your local wet market. Or you can try your luck finding fatty chicken meats packed in the supermarkets, just separate them from the meat.)
5. 2 and 1/2 cups of rice. (Family of around 5 - 6 pax)
6. Light Soy Sauce
7. Sesame Oil
Instructions:
1. Wash the chicken inside out.
2.
Boil and cover a wok of water to steam the chicken.
3.
Steam for about 1 hr for big sized chicken and about 45 minutes for small chicken. Remember do not open the cover straight away when the time is up. Let it stand for a few minutes.
Notice the stock around the chicken. It will be used to cook the rice!
4. Mince the gingers and garlics for the chicken rice.
5. Wash and drain the rice well. Do not cook it yet.
6. Melt the chicken fats till it shrinks and you start to see oil…
... that looks like this!
7. Brown the minced gingers and garlics.
8.
Add in the uncooked rice.
9.
Stir the rice well until it looks dried up (oil has been absorbed) and see that the oil has coated the grains to have a shiny look.
10.
Transfer the rice into the rice pot, including the fats!
11.
Add in the chicken stock from the steamed chicken.
12.
Add in some water as if you would cook normal rice. Season it with some salt to your taste.
Eventually when cooked, it will look like this!
13. Take out the chunks of fats, stir the rice well and it is ready to eat!
Serve it alongside the steamed chicken. You might also want some vegetables or cucumber! As for the chicken, it is usually nice if you pour some light soy sauce and sesame oil over.