recipe my chiken rice !yummy !

Ingredients

• 1 (4 pound) whole chicken
• 3 cloves garlic
• 2 (1 inch) pieces fresh ginger root, peeled
• 2 green onions
• 1/2 teaspoon salt
• 2 tablespoons sesame oil
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• 3 tablespoons vegetable oil
• 1 tablespoon sesame oil
•  
  2 shallots, finely chopped
  5 cloves garlic, minced
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  • how to MAKE it ! ? :
  • For the CHICKEN:
  • Stuff garlic and ginger in chicken and seal with toothpick.
  • Blanch chicken.
  • Boil a pot of water and add salt.
  • Simmer the chicken for about 20 - 25 minutes or till cooked.
  • Retain broth for use on rice, chilli sauce and soup.
  • Plunge chicken in ice water for about 15 minutes or till chicken is no longer hot.
  • Remove from water and drip dry.
  • Cut chicken into pieces.
  • For the RICE:
  • In a wok, add 2 teaspoon oil, preferably oil from frying chicken skin or the congealed fats you get when you refrigerate your chicken broth. Otherwise, vegetable oil is fine.
  • Saute ginger and garlic till fragrant.
  • Add in washed rice and saute till rice is coated well with the oil.
  • Add salt to taste (about 1 teaspoon is enough).
  • Stir to mix well.
  • Pour rice with ginger and garlic to your rice cooker.
  • Add in broth from chicken you cooked earlier instead of your usual water.
  • Add in the pandan leaves.
  • Let your rice cooker do the cooking. ;)
  • For the CHILLI:
  • Blend all ingredients together, till smooth.
  • That's all!
  • - Add more chilli if you prefer it to be more spicy.
  • - Add less broth if you prefer it to be thicker.
  • Additional - SOUP:
  • A bowl of soup is always served with a plate of Chicken Rice. Just in case, you get choked for eating too fast
  
  

  

  finish !!! yummy !!

  
  
              
               

• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 1/2 cup chopped cilantro
• 4 cups chicken stock
• 1/2 teaspoon salt
• 3 cups long grain rice, rinsed and drained
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• cilantro sprigs
• sliced green onion
• 1 cucumber, thinly sliced
• 2 fresh tomatoes, chopped