Chicken Rice

This is a dish that is popular with the kids and adults alike as the rice itself is immensely flavourful and is eaten with either roast or steamed chicken plus some specially made soy sauce and chili sauce. It is served with cucumber slices and a sprinkle of freshly cut coriander leaves.

It may seem like tedious work but after making it a couple of times, it gets easier. Buy the roast chicken from a supermarket if you're pressed for time or if roasting is not your thing. The chili and soy sauce can actually be frozen so you can use it again for your next Chicken Rice feast.

I have also included a healthier version using steamed chicken.

Ingredients (8-10 servings)

Chicken Rice:

4 cups basmati rice (long grain rice)

7 cups water (or use 2 cups chicken broth and 5 cups water)

5 pips garlic (julienne finely)

6 cm fresh ginger (julienne finely)

3 tbs thick chicken stock (or 1 chicken cube)

1 tbs sesame oil

2 tbs normal cooking oil

3 stalks lemon grass (serai) - only use about 12cm from the root - bruise it slightly to release the scent

2 stalks fragrant pine leaves (pandan) - tie the leaves into a loose knot

Chili Sauce:

8 fresh red chilies - remove seeds and chop roughly

6 pips garlic - roughly chopped

3 cm fresh ginger - roughly chopped

1 tbs white cooking vinegar

1 tbs chicken stock

salt and sugar to taste

lime

water

Soy Sauce:

1 tbs chicken stock

1-2 tsp thick soy sauce

1/2 tsp sesame oil

1 cup of water

a pinch of sugar

Steamed Chicken:

3 breast meat - remove skin and access fat

1 tsp pepper

1/2 tsp salt

6cm ginger slice and smash

5-6 spring onions (just the white part - cut into 2 and smash)

1 tsp sesame oil

Method:

Rice:

1. Boil the water with the chicken stock in a rice cooker.

2. While the water is boiling, in a hot wok pour in the cooking oil and sesame oil and when hot, put in the julienne garlic and ginger and fry till golden and fragrant.

3. Then add the washed and dried rice gains into the fried items and continue to toss lightly until there is very little moisture left. Turn off the fire.

4. Once the water in the rice cooker starts to boil, pour in the fried up rice and stir gently. Leave to cook as you would normal do for regular rice.

5. Just before the rice cooker turns off and goes into keep / warm mode, give a gentle stir using chopsticks as you don't want to mash the rice. Then push the lemon grass and pine leaves into the rice and leave to cook and keep covered until you're ready to sit down and eat. Chicken rice is best served warm.

Chili Sauce:

1. Blend all the chili, garlic and ginger together with the vinegar till fine.

2. Mix the ground items with the water, salt, sugar and chicken stock and boil.

3. Squeeze in some lime juice to taste. Be sure that the seeds are not dropped in.

4. Boil till it becomes slightly thick but not dry.

Soy Sauce:

1. Mix all the ingredients and boil well.

2. The consistency should be a little light and watery.

Steamed Chicken:

1. Marinate the chicken with pepper and salt for at least 3 hours

2. I'm using the All-In-One Pressure Cooker as it seals the flavours and moisture in the chicken.

3. Put the marinated chicken directly into the pot.

4. Place the ginger and spring onions on top.

5. Add about 1/2 cup water.

6. Put the lid on and valve to seal.

7. Set the pressure to steam (10 mins)

8. Once done, switch off the pressure cooker and allow for a few minutes then release the pressure manually if necessary and remove lid.

9. Take the chicken out and immediate rub some sesame oil onto it to retain the moisture while giving it an extra flavour.

10. You can use the stock (sieve it) for the rice.

11. When you're ready to serve then slice the chicken, and add fresh coriander on top for garnishing.