aka the best chicken rice ever
For the stock:
- 1 whole chicken (cut into quarters)
- 1 whole onion (cut into quaters)
- 5 whole garlic cloves
- 4 inch ginger (cut roughly)
- 1 cube chicken bouillon / 1 tsp MSG
- 2 tsp salt
- water to cover(about 4 cups)
For the rice:
- 1 tbsp chicken fat (rendered)
- 1 tbsp sesame oil
- 2 tsp salt
For the ginger chilli oil (scraps from the chicken stock):
- 2 red chillies
- 2 chopped green onions
- sugar (to taste)
- sugar (to taste)
- chicken stock/oil
- MSG
For the vegetables:
- 1 whole kangkung / kailan
- 1 packet taugeh
Method
- To render the chicken fat extracted from the chicken skin, heat in a pan with low heat. Remove once translucent.
- Put all the ingredients *for the chicken stock until the chicken is cooked.
- Once done, plate the chicken, pour some sesame oil to make it pretty.
- Take out the scraps *for the ginger chilli oil
- To cook the rice, place all the ingredients *for the rice in the rice cooker, use the chicken broth in place of water. Keep the remaining stock as soup to serve on the side.
- Blend the scraps *for the ginger chilli oil, add salt and sugar to taste. Microwave for 1 minute. Serve and keep the remaining in a bottle
- Blanched the taugeh and the kangkung/kailan. Serve and enjoy!
