I learned how to cook Chicken Rice today. My MIL taught me. Well, she did tell me how it was done sometime back but I can never remember how things are done if I don’t do it myself. Today I got the chance, albeit with a big helping hand from my MIL. She’ll be testing me next week on what I learned when I get to do it all on my own – yikes!
So here’s the recipe that I’ve recorded so I don’t forget how it’s done… (the quantities are estimates since my MIL doesn’t really measure things out – she usually goes by “feel” which obviously doesn’t work well for a methods person like me, so I’ve tried as much as possible to quantify things).
4 cups white rice
2 tbsp concentrated chicken stock
Sliced ginger for flavour
3 tbsp Cooking oil
1 whole chicken, chopped
1 clove garlic, minced
2 pieces of ginger equivalent to the amount of garlic, minced
1 tbsp caramelised dark soy sauce*
1/2 tsp pepper*
1 tsp sugar*
1 tsp salt*
Chinese cooking wine for flavouring*
1. In a saucepan, bring water to boil with two slices of ginger. Add concentrated chicken stock. Add rice.
2. Heat cooking oil in a wok. Brown garlic and ginger until crisp. Remove from oil.
3. Stir fry chicken in the wok with the remaining oil until cooked. Add seasoning ingredients (*).
4. Add chicken to rice once the water has dried up a little. Close lid and continue simmering for about 10 minutes or until you can smell something. Turn off the flame and leave for 15 minutes. Check to see if rice is cooked.
Sorry I don’t have a picture. I completely forgot.
An alternative to this is to cook the rice in a rice cooker.
Personally, when I get tested on this again next week, I’m going to use the rice cooker. What can I say? I was born using a rice cooker. I don’t know how to cook rice without one.
Author’s note: Dang, I forgot I had already blogged about this recipe in a much older post…