chicken rice

truly a malaysian favourite, chicken rice is sold all over the country. usually teamed with BBQ pork and Char Siew, this dish is lunch to many people.


Ingredients
For the chicken:
chicken breast meat (500-600 gm for two person)
2 tsp sesame oil
1 tsp light soy sauce

For the rice:
2 cups long grain rice
3-4 cm piece ginger, sliced
3 cloves garlic, chopped
1 tsp salt
1/4 tsp pepper

1. Bring water to a boil in a pot. Put in chicken and cook for nine to 10 minutes.

2. Turn off the heat and allow chicken to remain in the stock for five minutes, then remove chicken and immerse in a basin of cold water. Reserve chicken stock for cooking the rice.

3. Drain the chicken meat. Combine sesame oil and light soy sauce, then brush it all over the chicken. Set aside. Steam the chicken for about 10-15 minutes in medium flame.

4. Wash the rice clean, then drain. Heat up oil in a wok and stir-fry garlic and ginger until lightly browned and fragrant. Put in rice and stir-fry well. Dish out rice and put into a rice cooker. Add enough chicken stock, salt and pepper to taste and a dash of sesame oil. Cook until rice is done.

5. To serve, scoop warm rice into a rice bowl and overturn this on the plate. Serve with cut-up chicken and chilli sauce. (Options: garnish with cucumber slices, spring onion curls and coriander leaves)