Homemade Chicken Rice

We all love chicken rice, don't we? It is something most people wouldn't say no to. The question is, how do you judge a nice tasting chicken rice? The chicken? The rice? Or the chili sauce? Personally, I always taste and judge the rice first, then the chicken and chili sauce. I love chicken rice's rice. It is very important to have fragrant enough rice to go with your bak cham kai (Steamed Chicken) or siew kai (Roasted Chicken). Some places are famous for their Nga Choi Kai(Taugeh/bean sprouts Chicken). In this post I'm going to include a simple dish of bean sprouts too. It is a shame to say though, that I haven't tried making the chili sauce for my chicken rice...

The actual way of cooking chicken rice actually requires a lot of steps, which is basically not practical if you are only cooking for 2 or 3 persons, or if you are simply a newbie in cooking. We want fast, easy and equally as delicious food! That is what my blog is all about.


Homemade Chicken Rice

Ingredients

1. Rice
2. Chicken stock cubes
3. Minced garlic
4. Ginger
5. Chicken thigh
6. Japanese cucumber
7. Chicken fats
8. Taugeh/Bean Sprouts



How to make the chicken

1. Cut off fats from chicken thigh, keep fats aside to be used later on.
2. Clean chicken thighs and marinate with salt for 1-2 hours.
3. Steam chicken in a wok/steamer for about half an hour.
4. Poke chicken using a fork to ensure that it is well cooked.



How to make the bean sprouts

1. Wash bean spouts thoroughly.
2. In a pot of boiling water, put in bean sprouts and let it boil for about 10 seconds then quickly drain bean sprouts. Overcooked beansprouts will lose its crunchiness.
3. Add some oyster sauce and fried onion/garlic on top of beansprouts and serve.



How to make the rice

1. Wash rice and drain off the water.
2. In a wok, add 2 tablespoons of oil/chicken fats. Saute minced garlic till fragrant, then add in chicken stock cubes and chunks of ginger.
2. Add in washed but uncooked rice, and stir fry for 3mins or until rice turns golden brown.
3. Boil the rice in a rice cooker.

Serve chicken rice with sliced Japanese cucumber and chili sauce.



You can also saute some minced garlic and serve in a saucer together with some oyster sauce in it. Goes very well with the steamed chicken.



Stay tuned for the next recipe that I am going to share - Nasi Lemak.

Tasty Onion Chicken

Hi all! Today's dish is a very simple and at the same time super tasty.. The only thing i need to use to cook this chicken dish is shallots. Easy! You will realize that most of my dishes will definitely consist of garlic and onion.. That's because they are not only healthy stuffs but they really give the dish that 'fragrance'. I love garlic and onion! I can eat them cooked or raw. Both yummy. Onion and garlic haters, u don't know what you're missing... Onions and garlic may give you bad breath if eaten raw, but absolutely healthy especially garlic!
I have a few friends who is very particular about not having any garlic or onions in their food.. But what they don't know is that garlic and onions are the ones that make ur food so yummy! Can you imagine hokkien mee, maggie goreng, etc without garlic? I can't :p

I used only shallots to cook this dish (not including the marinating part). What's special is that I don't slice the shallots like how i usually do, so they are their original onion shape. It may look very normal but the taste is yummmeh!!



Tasty onion chicken



Ingredients
1. Shallots (peeled, unsliced)
2. Chicken thigh

Method
1. Marinate chicken with oyster sauce, light soy sauce, fish sauce and a dash of pepper.
2. In a wok, add in oil and saute shallots. In this dish I don't slice the shallots.
3. Add in chicken and stir fry for about 3 mins and then add about 1cup of water, then close lid and let it simmer for 5-10mins. Make sure chicken is thoroughly cooked.
4. Open lid and keep stiring until sauce becomes thickish. I need not add any cornflour to thicken the sauce, but if it doesn't become thick, you can add cornflour.
5. Serve with white rice!