Recipe: Chicken Rice

Chicken Rice is very popular in South East Asia. This recipe gives you two options: an easy option using pre prepared chicken rice stock and supermarket bought ready roasted chicken, or one to make from scratch.


Ingredients

Easy Chicken Rice - 1st Method
1 jar Chicken Rice Paste
340g (2 cups) long grain rice (Jasmine or Basmati)
1 ready roasted chicken

ACCOMPANIMENTS
Wing Yip Chilli Garlic Sauce
sliced cucumber
Wing Yip Dark Soya Sauce

CHICKEN RICE-- 2nd METHOD
1 whole chicken (medium)
340g (2 cups) long grain rice (Jasmine or Basmati)
1 chicken stock cube
2 tsp Wing Yip Sesame Oil
2cm fresh ginger (thick slices)
4 spring onions (sliced)
1/5th white cabbage - shredded

SAUCE FOR CHICKEN
2 tsp Wing Yip Sesame Oil
1 tbsp Wing Yip Light Soya Sauce
1 tbsp Wing Yip Oyster Sauce
2-3 tbsp chicken stock

ACCOMPANIMENTS
Wing Yip Chilli Garlic Sauce
sliced cucumber
Wing Yip Dark Soya Sauce

Cooking Method

Serves 4

Easy Chicken Rice – 1st Method
Wash rice and place in a pot with chicken rice stock. Do not use easy cook rice for this recipe.

Add 4 cups of water and bring to the boil.

Lower heat and allow rice to boil gently (uncovered) until water has evaporated.

When water has evaporated stir in the chicken rice paste and cover pan with a tight fitting lid.

Turn heat down to lowest heat possible and allow rice to cook in gentle heat for a further 10 minutes. Resist the temptation to lift lid to check if rice is cooked as the steam needed to cook the rice will escape.

Turn heat off and allow rice to continue cooking its own steam.

Cut up roast chicken into small pieces and serve with hot rice and suggested accompaniments.

Chicken Rice – 2nd Method
Rinse the chicken in cold running water and trim off fat near body cavity and skin around the neck. Do not discard the fat is this will be needed to cook the rice.

Place whole chicken in a pan and cover with water. Add sliced ginger and stock cube and bring to the boil. Cook chicken in the stock for approximately 15 minutes. Turn off heat and leave chicken in hot stock for 10 minutes.

Place boiled chicken on a tray and remove the skin as soon as it is cool enough to do so.

Rub sesame oil over the chicken, disjoint, cut up into pieces and place on a large plate. (You might want to take the breast meat off the bone at this point). Scatter chopped spring onions over chicken

Place the ingredients for the sauce in a small pan and bring to the boil - pour hot sauce over chicken before serving.

Method – Rice
Wash rice three times and place in a colander to drain.

Cut up chicken fat (do not skip this procedure as it adds flavour to the rice) and place in a wok. Render fat from chicken at medium heat. Discard chicken pieces.

Add rice and ginger to the wok and stir-fry well until rice changes texture and becomes “tacky".

Transfer rice and ginger slices to a pot and add 4 cups of stock. Bring to the boil, stir once and cook uncovered until rice starts to dry out and steam holes appear in the top of the rice.

Cover pot with a tight fitting lid, turn heat down to lowest heat possible and allow rice to cook in gentle heat for a further 10 minutes. Resist the temptation to lift lid to check if rice is cooked because you will release the steam needed to cook rice.

Turn heat off and allow rice to continue cooking its own steam.

Skim fat off remaining chicken stock and bring to the boil.

Adjust seasoning and add sliced cabbage to make a light broth. Sprinkle with chopped spring onions and serve with chicken and rice, accompanied by dark soya sauce, chilli garlic sauce and sliced cucumber.