My kids love chicken rice and it is the easiest one to cook if they requested to have chicken rice for lunch or dinner. I must admit my way of preparing the chicken is not as good as my dad. My dad made the best “Pak Cham Kai” at home. His method of doing it is he put the whole chicken into a pot of hot boiling water. Boil on high heat for 10 mins then lower down the heat and boil for another 20 mins. Then he will hang the chicken to air dry it before he chopped into smaller pieces.
My version is steaming the chicken because I am lazy. LOL. Here you go, my version of Chicken Rice. Yah… by the way, I got myself a Thermomix. Next I am going to try cooking Chicken Rice with my Thermomix. Stay tuned.
Ingredients :
1 whole kampong chicken, cleaned and drained
1 tsp salt
1 tsp sesame oil
2 tbsp Hsiao Tsing wine
Few slices of ginger
1 stalk spring onion
Some coriander leaves for garnishing
Method :
1. Prepare the steamer and let the water to boil.
2. In a tray, lay the ginger and spring onion on the tray. Then place the chicken on top of it.
3. Steam in the steamer for about 30 mins. ( Steaming time is depends on the size of the chicken. Mine is a small kampong chicken and that is why the steaming time is shorter )
4. Mix the salt, sesame oil and Hsiao Tsing wine and rub it over the chicken. Let the chicken cool before you chop into small pieces. Garnish with coriander leaves.
5. The chicken broth collected from the tray will be used for cooking the rice.
Ingredients for Chicken Rice :
2 cups of rice
1 tsp salt
Few slices of ginger
Some chopped garlic
Some pandan leaves, tied and knotted
Method :
1. Heat some butter in a pan. Sautee the ginger and garlic till fragrant.
2. Pour in the rice and fried for a minute. Add salt to taste.
3. Transfer over to the rice cooker and put in the pandan leaves.
4. Add in the chicken broth into the rice as per the usual amount of water you use to cook your rice.
