Chicken Rice

How to make the rice.

Ingredients

Washed rice, drained.

Garlic, shallots & ginger diced finely

Bruised pandan leaves, tied with string

Pure chicken stock (the remains at the bottom of the plate after you have steamed the chicken) - drain through a fine cloth/sieve.

Method

Fry diced ingredients till lightly browned and fragrant, add drained rice and fry till rice is evenly coated with aromatics and rice appear very dry and crackly.

Put into a rice pot, add pandan leaves, drained chicken stock and salt. If you want that extra something, add a teaspoon of chicken stock powder.

Close lid, press cook, and fluff rice up once it's done. Serve. Fluffy, tasty but not oily chicken rice.

Here is a small glimpse of the rice and the plate of chopped chicken.

How to steam chicken

Wash, clean and drain chicken.

Brush with salt, sesame oil and put a little ginger sauce into the cavity.

Put into a deep plate.

Steam over medium heat for approx 45 mins (depending on size of chicken)

Dunk into ice-water after steaming (I missed this part - but supposedly this step tenderises the chicken) and cease cooking further so it's just done.

Drizzle a little oil in the chicken stock over chicken and allow to cool.

Chop and serve.

Drain chicken stock and use it to cook your chicken rice - method described above.