To be totally honest, I have never checked out any Chicken Rice recipes before, so this really is entirely my own recipe! I cooked this based on my taste buds, and it's ability to detect ingredients as well as my own personal preferences in taste. Hope you enjoy this Chicken Rice as my kids do!
1 large onion
4 clove garlic
1 whole large chicken
10 cups/2 1/2 litre water
2 tsp salt
2 tsp pepper
1 stalk Chinese parsley, cut thinly to sprinkle in the soup when serving
Marinade Ingredients for Chicken
1/4 cup sweet soy sauce
1/4 cup salty soy sauce
Boil all the above ingredients for approximately 1/2 an hour.
Remove the whole chicken & put it in a large bowl.
Pour the marinade ingredients over the chicken & rub evenly. Let it rest for 15 minutes in the marinade.
Deep fry the chicken whole, until done & crispy on the outside.
Cut the chicken when you are about to eat.
3 cups of Basmati rice
4 1/2 cups of chicken broth,(made above)
1/2 onion, slice thinly
2 slices ginger, julienne (cut into thin, fine strips)
2 cloves garlic, sliced thinly
1 screwpine leaves, tied into a knot
1 stalk fresh coriander leaves, to decorate when serving
Wash 3 cups of Basmati rice & drain.
Put the drained rice into a rice cooker.
Put the onion, ginger & garlic together with the rice.
Pour the broth into the rice cooker.
Put the screwpine leaves in & begin cooking.
10 fresh red chillies, deseeded
1 tbsp vinegar
2 tbsp sugar
1 tsp salt
2 cloves garlic
1/2 cup cooled chicken broth
Soy Sauce Ingredients
1/2 cup chicken broth
4 tbsp sweet soy sauce
2 tbsp salty soy sauce
Chili Sauce Method
Blend all the above ingredients.
Pour into a small pot.
Boil until the sauce of the right consistency.
Taste & put aside.
Soy Sauce Method
Simmer the soy sauce until it boils.
Remove from heat & put aside.
Serving the Chicken Rice
Chicken Rice should be served with the soup, chilli sauce, soy sauce & sliced cucumbers on the side. I find that coriander leaves is a vital finishing touch when serving this dish.