Chicken Rice

This is the ultimate in cooking rice and lauk for me, simple though it may be. It’s probably cause I find it so tedious! But surprisingly, this was… fun!

What you need:

Broth

• chicken carcass (or an assortment of chicken bones and meat)
• onion, roughly chopped
• garlic, crushed
• ginger
• vegetables (I used carrot, potatoes, celery. this is just to get the flavour and vitamins in really)
• cinnamon stick (or the sup bunjut tu)
• salt and pepper to taste

Rice

• rice
• onion
• ginger
• cinnamon stick
• sunflower oil or butter
• pandan leaf (if you want, for the fragrance)

Chicken

• chicken pieces (I used drummets, so much fun)
• soya sauce
• garlic
• honey

What you do:

1. you’d need to do the broth first.
2. put everything in a pot (even if the chicken is frozen) and put enough liquid in it to cover the stuff. don’t make the same mistake I did i.e. put too much water. it’s much easier to add on more liquid to a thick broth then otherwise.
3. bring to boil and then simmer, keeping the lid on.
4. simmer for about 30 minutes of until it tastes ‘chicken-y’ enough.

To make the chicken;

1. put all the ingredients in a bowl and marinade while the soup is cooking.
2. marinade for minimum half hour before you fry it.

To make the rice;

1. heat some oil or butter in your rice cooker pot over the stove.
2. fry the onion, ginger and cinnamon stick until fragrant or until the onion is soft
3. fry the rice
4. add the broth. the measurement is 1 portion rice = 1.5 portion broth, but this really depends on your rice. have to experiment a bit if it goes soft.
5. give it a stir, and add your pandan leaf if using.
6. put the rice cooker pot into the rice cooker and hit the button.

That’s it! Your chicken rice is done. Can eat with some of the broth as a soup. It looks a lot, but is quite simple cause you can do the next thing while the other is cooking.