Скачать или смотреть Chicken rice - National Dish of Singapore (Day 34 / 195)

Its incredible how such simple ingredients prepared in a such a simple way can make the most declious meal ever. I genuinely crave this so regularly and make a variation of it proabbly one eery to weeks.

Ingredient list – Chicken:
Whole Chicken (Incl. Head, Neck and Feet) – 1 Qty. Weighs as close as possible to 2.2 kgs
Ginger – 2 Slices
Spring Onion – 2 Sprigs
Water – Enough to fully Submerge Chicken
Ice – A lot

Cooking Method:
Fill Stock Pot with Water and bring to boil. Place Ginger and Sprig Onion into stock pot
Clean the inside of the chicken and tuck the Feet into the body cavity. Reserve the any chicken fats that has been removed as it would be used for the rice later.
Once water is at a rolling boil, grabbing the neck dunk and lift the chicken 3 times then leave it in the pot to boil.
Boil the chicken on high heat for 15 mins, then switch off the fire and leave the chicken in for another 15 mins. In the meanwhile, prepare the ice bath in the Large mixing bowl.
Carefully remove the Chicken from the pot and submerge it into the Ice Bath for 15 mins. Do not throw away the cooking broth as it will be used to cook the rice later.

Ingredient List – Rice

Jasmine White Rice (Uncooked) – 3 Cups (Washed and Drained)
Chicken Broth – 6 Cups
Chicken Fat – Taken from the Chicken earlier but do ask the butcher for more
Garlic – 4 Cloves
Pandan Leaves – 3 leaves

Cooking Method
In a pan, Render the chicken fat. Put in the mince garlic and fry briefly until fragrant.
You may add an additional 2 to 3 tablespoons of Oil if you do not have enough chicken fat
Add in the rice and stir continuously for 2 to 3 minutes. You want the fragrant oil to coat the rice.
Turn off the heat and put the rice into the Rice Cooker and add in the 3 Pandan Leaves that have been knotted together and 6 Cups of Chicken Broth.
Leave the rice to cook and fluff when done.

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