Chicken Rice Recipe

RECIPES OF MALAYSIA

Ingredients :

2 1/2 teaspoons

5 cups

400 - 500g

2 cm

4 cloves

1 tablespoon

3 sprigs

150g

Chili Sauce

2 cm

5 cloves

1 teaspoon

1/2 teaspoon

4 tablespoons

Chicken approx. 1.5kg

Salt

Chicken stock

Long grain rice (abstain from using fragrant rice)

Ginger, crushed

Garlic, finely minced

Screwpine leaves, knotted

Cooked oil mixed with 1 tsp of sesame oil

Cucumber

Coriander leaves (cilantro)

Cabbage, shredded

Salt to taste

Fresh red chilies

Bird's-eye chili (chili padi) - strictly optional for extra heat

Ginger

Garlic

Sugar

Salt

Melted chicken fat

Juice of 1 small lime

Method :

Clean chicken and rub inside and outside with one and half teaspoon salt and set aside.
In a large pot, pour in chicken stock, add 1 teaspoon salt and bring to boil. When stock is about to boil, put in the whole chicken and let it boil covered for 5 - 10 minutes. Keep the pot tightly covered, turn off the flame and let the chicken steep for about 20 minutes.
Remove the chicken from the pot and immerse the whole chicken in ice-cold water until the bird is cold. Retain chicken stock for cooking the rice and making soup
Wash and drain rice in a colander and set aside.
Heat wok and put in 2 tablespoons of chicken fat. Add ginger and stir fry for 30 seconds and add garlic and stir fry till lightly browned
Now transfer the washed rice from colander to the wok and stir-fry till well mixed with fat for approx. 2 - 3 minutes.
Now transfer the stir-fried rice from the wok to a rice cooker. Add chicken stock (from boiling the chicken) to cover about 2 - 2 1/2 cm above the rice. Stir in a few 'pinches' of salt and add in the knotted screwpine leaves.
To prepare the chili sauce, blend all remaining ingredients except lime juice, until fine. Stir in remaining 2 tablespoons chicken oil and lime juice
To prepare soup, bring the remaining chicken stock from boiling the chicken, to a boil and add shredded cabbage and simmer for approx. 10 minutes. Season with salt. You can add fresh chicken stock if required.
To serve 4 - 6 people, rub the cooled chicken with the combined oil and sesame seed oil, and cut or chop the chicken in bite size pieces and arrange on a serving dish and garnish with cucumber and top with coriander leaves. Place it on the middle of the table together with a bowl of chicken soup small bowl of chili sauce. The chicken rice can be compressed into a medium sized bowl and overturn onto a plate. Remove the overturned bowl to reveal the compressed rice in the shape of a bowl.