CHICKEN RICE

Roasted Chicken

Ingredients:

1 whole chicken

1 tbsp honey

2 tbsp ginger juice

1 tsp Chinese 5 spice powder

1 tsp salt

1 tbsp soy sauce

white pepper

Method:

1. Marinate chicken for 30 minutes 

2. Roast chicken for 45 minutes or until chicken turns brown at 200 degrees celcius.

Rice

Ingredients:

4 cups of rice

1 tbsp butter or margarine

6 slice of ginger

6 cloves of garlic

2 pandan leaves or screwpine leaves. knotted

7 cups of chicken stock

Method:

1. Wash and clean the rice in several changes of water

2. Drain rice well in a colander.

3. Whisk ginger and garlic in a blender until fine

4. Melt butter or margarine in a deep pot.

5. Saute blended garlic and ginger until fragrant.

6. Add rice  and stir well to mix and cook for about 5 minutes.

7. Transfer the rice to a rice cooker and add enough chicken stock and pandan leaves to cook the rice.

Chicken Stock

Ingredients:

100 gm chicken carcass or chicken fat with skin

1/2 chicken cube

3 cloves garlic

1 inch ginger

water

Method:

1. Whisk ginger and garlic in a blender until fine.

2. Bring enough water to boil in a large pot.

3. Add chicken carcass, blended ginger and garlic, chicken cube and salt to taste.

4. Cook for 10 -15 minutes.

Chili Sauce

Ingredients:

half of the tomatoes

6 red chilies

1 clove garlic

1 tsp sugar

lime juice

salt

2 tbsp chicken stock

Method:

1. Blend all sauce ingredients with chicken stock until fine 

2. Adjust seasoning by adding salt, sugar and lime juice.

Source: SEASALTWITHFOOD

Note: The remaining chicken stock can be used as a soup when serving. I also add celery stalk in the soup. Served the chicken rice with tomatoes, cucumber and butterhead lettuce.