Chicken rice is a dish that can be found across Southeast Asia.
I remember eating this dish many times for lunch, dinner and even breakfast. The smell of chicken rice always takes me back to my childhood, and I never dreamt that one day I would be cooking it myself in far away Australia.
This is not the first time I have cooked chicken rice, but this version is so much easier and better suited for days when you have limited time in the kitchen. Usually when cooking chicken rice most recipes tend to use the whole chicken which takes longer and if you only have 2 people in the house you probably do not need that much.
With this recipe I only use part of the chicken, and you can use chicken thigh, breast, drumstick or Maryland.
4 chicken thighs (or equivalent)
2 spring onion
2-3 coriander roots
3-4 sliced ginger
3-4 garlic, crushed
3-4 pieces of carrot or white radish
2 cups of uncooked jasmine rice
1 tbsp chopped ginger
1 tbsp chopped garlic
Chicken rice sauce “Pantai norasingh”
1. Rub the chicken pieces with salt and set aside.
2.In a pot add water, spring onion, coriander roots, sliced ginger, garlic and carrot. This is just a basic stock and you can change it to suit the ingredients that you have, also including brown onion, winter melon and white radish if you wish.
3. Add the chicken to the pot and poach it. The time needed depends on the how big your chicken pieces are.
4. For the rice I used jasmine rice, rinsed and drained. Add the oil in a fry pan, then add chopped ginger and garlic and fry until brown.
5. Add the rice to the fry pan and fry until the excess water has mostly gone. Transfer the rice to the rice cooker and add chicken soup from the pot. Cook with less liquid than you normally use to cook your regular rice.
6. For the sauce today I used the store bought chicken rice sauce “Pantai norasingh” brand and added fresh chopped chillies and ginger. This sauce is available at most Asian grocery shops. I served my chicken rice with sauce, cucumber and steamed bok choy.