Chicken rice (Serves 6)

Marinate the Chicken:
1 whole Chicken (rub salt all over the chicken)
70 ml of Sesame Oil (Leave some to brush through chicken)
60 ml of Light Soy Sauce
1 Clove Garlic
20 gm Ginger Bruised

Ingredients for the Rice:
Cooking Oil
150 gm of chicken fat
4 cups of Fragrant Rice
1 medium sized cucumber (Side Garnish)
1 sprig parsley (Side Garnish)

Ingredients for the Soup:
Balance of water used to boil the chicken
250 gm of cabbage
20 gm peeled shallots
Spring onion for garnishing

METHOD

1. Bring the marinated chicken and all the marinate ingredients to boiling point water and leave it approximately 15 minutes. The chicken must not be overcooked. Remove the chicken and let it cool. Don’t pour away the stock as it will be used to cook the rice.

2. While the chicken is cooling down, prepare the rice by frying the uncooked rice in a wok with some of the chicken oil and moderate fire. Continuously turning over the rice so that it does not burn at the bottom of the wok. Continue until the rice turns a slight golden yellow shade. Next pour the rice into a pot. Add the chicken stock obtained from the water used to boil the chicken. The liquid added should cover the rice by about 1/2 an inch.

4. As soon as the chicken is cool enough brush sesame oil to give a fragrance and flavour to the chicken. No salt is to be added to the chicken. The cooked chicken is then cut up into appropriate sized pieces (mummy’s way) and served on a large plate. As for my me, I always like to de-bone the chicken and shred it down, It looks so much cleaner this was.

6. The soup is made using the balance of the stock used to boil the chicken. Add the shredded cabbage simmer for 15 minutes and garnish with peeled shallots and spring onions.

Leave comments if you try this recipe k..enjoy~!