Chicken Rice

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Filed Under:Chinese, Asian, Chicken,

Servs: 4  Prep: 15m  Cook: 15m  

My mom gave me this great recipe to go with the poach chicken recipe my dad gave me...it's a great accompaniment to stir-fries, roast or poached chicken.

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   3 cups of rice, washed and drained completely
  •   1 litre of chicken stock (you can make the stock yourself)
  •   1 thumb of ginger peeled, bruised and sliced
  •   3 cloves peeled, bruised garlic
  •   2 cubes of chicken stock
  •   3 to 4 of pandan or screw pine leaves, tied in a knot
  •   chicken fat
  •   1 teaspoon of oil

Instructions

  1. In a moderate non-stick pan, put oil and chicken fat. Cook til fragrant and remove burnt chicken fat from pan.
  2. Add garlic and ginger, toss quickly, add rice and stir quickly not allowing rice, garlic and ginger to burn.
  3. Take pan off hit when rice turns white and fragrant from the cooking in the chicken fat. Transfer rice into rice cooker.
  4. Add the chicken stock to rice, mom has always taught me to measure with my index finger. Stick your clean finger into stock, fingertip touching surface of leveled rice and measure from tip to the first line of finger and allow a little more like 5mm extra for this rice.
  5. Add the screw pine leaves into cooker, cover and wait till rice is cooked. Remove garlic and ginger before serving.
  6. Tip: Slice up some cucumber or serve with pickled veges or archar (nonya pickled vege)

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