Chicken Rice
Everyone loves chicken rice so why not make it at home? Follow this recipe for a tender, juicy chicken complemented with flavourful rice. Don’t forget to serve with chili sauce!
Hainanese-style boiled chicken with stock-infused rice.
1 hour 25 minutes
Ingredients
Rice Ingredients
- 60 gChicken Fat, rendered from chicken tails
- About 45 g Old Ginger, sliced
- 6-8 cloves Garlic, crushed
- 2Pandan Leaves
- 450 gRice, washed and strained
- 750 mlStock, from boiled chicken
- 4 tbspLiquid Concentrated Chicken Stock
Chicken Ingredient
- 4 LWater
- 50 gSpring Onion Stalks
- 30 gGinger, sliced
- About 1.8 kg Chicken, whole
- As desired Chili Sauce
- As desired Coriander Leaves
Method
STEP 1
In a non-stick pan, render chicken fat till almost crackling. Remove chicken tails. Sauté ginger and garlic till fragrant. Add pandan leaves and rice, then pour in the stock and add liquid concentrated chicken stock. Mix well, transfer to rice cooker, select WHITE RICE and press start.
STEP 2
Bring water, spring onions and ginger to a boil. Add chicken and reduce temperature to a slow simmer. Cover pot and cook for 25 minutes.
STEP 3
Remove chicken from pot and immediately immerse in ice-cold water until completely chilled.
STEP 4
Debone chicken and arrange chopped chicken meat on a serving plate. Serve with ginger and spring onion confit, rice, chilli sauce and coriander leaves.
Tips: For best results, make sure to thoroughly strain water from rice after washing.
