Mari Kongsi resepi

Granny Mai's Chicken Rice

For soup :
Chicken (of course) cut into desired size pieces
Ginger (3 cm, sliced)
Garlic (3 cloves, bruised)
white pepper (as desired)
Celery
Carrot
salt
sugar


For rice :
Basmati rice (preferrably) - washed and drained
Onion (sliced)
Star Anise
Cinnamon Stick
Cardamom
Coriander leaves (chopped)
Meadow lea spread/margerine
salt ( a pinch)

For chicken marinade (for 1 whole chicken, ajdust accordingly) :
3 tablespoon oyster sauce
3 tablespoon sweet soy sauce
3 tablespoon dark soy sauce
1 tablespoon sesame oil

For chilli sauce :
5 red chilli
5 bird's eye chilli
Ginger (2 cm)
1 small clove of garlic
1 lime
salt
sugar

For soy sauce :
5 tablespoon light soy sauce (kicap cair)
2 tea spoon sesame oil

Sliced tomatoes and cucumber

Method

Start with the soup - boil water in a cooking pot together with ginger, garlic and white pepper. Once it boils, put the chicken pieces in
wait until the soup boils again, turn down the heat and take the chicken pieces out. Don't leave chicken pieces too long in the soup because we only want the stock and the chicken is going to be cooked again later.
Transfer the chicken pieces into a mixing bowl and marinade with the marinade ingredients as stated above. Leave for 30 minutes.

Then the rice - scoop a ladle of meadow lea spread/margerine into cooking pot. Once it's melted, fry star anise, cinnamon stick, cardamom and onion slices until fragrant.
Then, stir in rice into pot, put chopped coriander leaves and fry until slightly wilted.
Ladle in chicken stock from soup prepared earlier into the rice mix, measure accordingly. Turn down the heat and put on the pot's lid when rice is nearly cooked. Once cooked, turn off the heat and let rice rest. Garnish with fried onions.

Go back to the soup. Turn on the heat and put chopped celery, carrot, salt and sugar as desired into the soup. Garnish with fried onions and chopped green onion.

Pop the marinated chicken into the oven until the marinade coating is caramelised. About 20 minutes on high or 180 degrees.

For chilli sauce - blend all the chillies, garlic and ginger till fine. Pour into serving bowl and mix with lime juice,salt and sugar according to taste.

For soy sauce - mix light soy sauce with sesame oil in serving bowl

Lastly, serve chicken rice with sliced tomatoes and cucumber.

Hope this is useful and enjoy your chicken rice!!