Sunday, July 12, 2009


For the rice (A)
1 whole chicken
1 onion - sliced
5 cloves garlic
3 inches ginger
1 cinnamon stick
2 star anise
5 cloves
4 cardamoms
1 stalk lemon grass - crushed

For the chicken (B)
4 tbsp sweet soya sauce
2 tbsp chili sauce
1 tbsp oyster sauce
2 tsp white pepper

For the chili sauce (C)
4 tbsp chili paste
1 cloves garlic - pound
2 tbsp chili sauce
1 tbsp tomato sauce
enough water

1. Pound garlic and ginger until fine
2. Pour in water in a big pot. Add chicken and the rest of ingredients (A).
3. Add salt to taste.
4. Once boiled, remove the chicken and pour the stock through a strainer to get a clear stock.
5. Use the stock to cook the rice and also for the soup.
6. Add screwpine leaves and 1 inch ginger ( sliced ) in rice and cook until rice turns dry and fluffy.
7. Marinade chicken with ingredients (B) for 1/2 hour.
8. Fry on slow heat to avoid chicken from getting burnt.
9. Once fried, remove from the oil. Drain and set aside.
10. Do not throw away the marinade sauce that is left after frying the chicken. Use the marinade sauce to make the soya sauce for the chicken.
11. Pour the leftover sauce in a small pot and adjust the salt and sugar then let it boil for a few minutes.
12. To prepare the chili sauce, mix all ingredients (C) in a small pot and bring it to boil for few minutes.
Source : Mama Fami

1 comment:

Anonymous said...

You nicely summed up the issue. I would add that this doesn’t exactly concenplate often. xD Anyway, good post…