CHICKEN RICE

We used to buy chicken rice from our favorite shop but no more from now since my family have accepted and enjoyed this one cooked by me. Added carrot and potato in the soup to make it healthier,  fried the chicken with addition of turmeric, ginger, garlic, soya sauce and honey although the chicken could be taken as it is.

INGREDIENTS

RICE
500g long grain rice washed
3 shallots sliced
3 cloves garlic
1 inch ginger sliced
2 tablespoons sesame oil
2 screwpine leaves
chicken stock
water
salt

SOUP
1 whole chicken cleaned
2 screwpine leaves
2 cloves garlic
1 inch ginger sliced
3 shallots
1 piece cinnamon stick
2 teaspoons white peppercorn coarsely ground
salt

CHILI SAUCE
10 red chilli
5 red bird's eye chili
4 cloves garlic
1 cup water
2 tablespoons brown sugar
1 inch ginger
salt to taste
2 teaspoons vinegar/lime juice

DIRECTIONS

1. Boil water, salt, screwpine leaves, rub chicken with ginger and garlic then put the chicken into boiling water with  shallot, cinnamon and white pepper, cook until tender. Keep the stock for making the soup and cooking the rice.

2. Remove chicken  from the stock and cut into bite sizes. If you prefer to fry them, coat with 2 tablespoons of  honey, turmeric powder, ginger, garlic, salt and dark soya sauce, marinate for 30 minutes..

3. Heat the oil, add shallots, ginger, garlic and screwpine leaves, fry until fragrant. Add the rice, stir for about two minutes..

4. Add water, chicken stock,  and salt, water level should be 1/2 inch above the rice,cook the rice until done.

5. For the soup, reboil chicken stock, add water,  vegetables if any, spring onion, salt and pepper.

6. Put the red chili, bird's eye chili, garlic, ginger and 1/2 cup water into a blender.

7. Transfer ground ingredients in a pot, add water, brown sugar and salt. Cook until thick.

8. Remove from heat, add vinegar or lime juice.

9. To serve, place the rice and chicken in a plate together with the soup and the chili sauce.

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