/ Wednesday, February 4, 2009 / 3 Comments / Chicken , Chinese , Condiments and Sauces , Malaysian , Rice and Beans , Soups
Roasted Chicken Rice (Chinese-Styled)
This is one dish that everyone in my family tends to over eat! It must be the rice or maybe the chicken? Well, I served the rice with some soup too. You can add some soft tofu with the chicken stock and season with sea salt and add a few dash of white pepper. Some good accompaniments for the chicken rice are ground ginger, some dark soy sauce and some blanched bean sprouts.
Roasted Chicken Rice
1 Whole Chicken
1 Tbsp Malt Sugar or Honey
2 Tbsp Ginger Juice
1 tsp 5 Spice Powder
1 tsp Ground White Pepper
1 tsp Salt
1 Tbsp Soy Sauce
4 Cups of Rice, washed and drained
2 Tbsp Peanut Oil
6 Slices of Ginger
6 Cloves Garlic, chopped
3 Shallots, chopped
2 Pandanus Leaves, knotted
Half of a Tomatoes, chopped
6 Red Chilies, chopped
1 Tbsp Chicken Stock
1 Clove Garlic, chopped
1 tsp Sugar
Sea Salt to taste
Some chopped Coriander
Marinate the chicken with sugar, ginger juiced, five spice powder, white pepper, soy sauce and salt for about 30 minutes.
Preheat the oven to 200˚C (400˚F). Drain the chicken and roast in the oven for about 45 minutes or until the chicken is fully cooked.
Heat the oil on moderate heat and cook the garlic, ginger and shallots until golden in color. Then turn the heat on high and mix in the rice and cook for about 5 minutes.
Transfer the rice to a rice cooker and add enough chicken stock to cook the rice. Add the pandanus leaves and season with salt.
Blend all the chili sauce ingredients and season with lime juice and salt.
To serve the chicken rice, chopped the roasted chicken into bite size pieces. Arrange the plate with some chicken, cucumber, tomatoes, rice and top it with some coriander.