Chicken Rice

The boiled chicken after making the broth to cook the rice, is smeared with a little dark and light soy sauce, a little honey and baked until lightly browned. Chicken rice vendors in Malaysia serve the chicken poached or fried after boiling the chicken. I do like the fried version of this chicken but to make it healthy I opted to baked it after boiling.

To make the broth for the chicken rice:

1 whole chicken, washed 

3 sprigs of coriander leaves and stems

1 Tbsp ginger, lightly pounded

1 tsp black peppercorn

salt

Method:

In a large pot, add enough water to cover the chicken. Add all the above ingredients. Bring it to a boil and lower heat to a simmer. 

Simmer for 40 to 50 minutes. 

Remove from the stock and let the chicken drain and cool. If you want to serve it as poached chicken, then you need to submerge the chicken in icy cold water for about 10 to 15  minutes to stop the cooking.

After 15 minutes, drain the cold chicken and set it aside. 

Meanwhile the broth. Let is cool so you can scoop out some of the chicken fat that emerges on the top of the broth for making the rice.

For the Chicken Rice:

2 cups of Jasmine rice, washed and drained
1 Tbsp ginger, mined finely
1 tsp garlic, minced finely
2 1/4  cups of chicken broth
3 Tbsp of chicken fat or canola oil
salt to taste

Method:
Heat a saute pan and put the fat in it. Once hot add the garlic and ginger. Saute until lightly brow. Add the rice and fry until
Put the Jasmine rice in the rice cooker and the fry for 3 to 4 minutes.
Transfer to a rice cooker and add the chicken broth. Stir well. Season with salt and pepper. Cover the rice cooker and turn it on.
When it automatically turns off. Do not lift the cover immediately simmer for about 5-10 minutes.
While the rice is cooking, prepare the chicken for roasting in the oven. Line a baking sheet with aluminium foil.
Preheat the oven to 375 degrees F.
Mix 1 teaspoon of thick sweet soy sauce with 2 tsp of light soy sauce, 1 tsp oyster sauce, and 1 tsp honey.
Smeared this mixture on the chicken liberally. Place it in the oven and cook for 15 to 20 minutes until nicely brown.  We just want the skin to get crispy.

While the chicken and rice is getting cooked, prepare the hot sauce for the chicken.

Ingredients:

10 fresh  red chilies, seeded, chopped
3 Thai red chilies, seeded, chopped
juice for 1 lime
2 tsp sugar
4 garlic cloves, roughly chopped
1 /2 Tbsp ginger, roughly chopped
salt

Method:

In a blender, mix all the above ingredients, except the lime juice and grind them finely.

Remove and mix the lime juice. Season well. You can add more sugar or salt or lime juice if needed. Add a little chicken broth with a little chicken fat too.

Serve the chicken rice with sliced tomatoes, cucumbers, and topped with thinly sliced roasted or poached chicken. Sprinkle some sesame oil and soy sauce and garnish with sliced green onions and have the chili sauce on a small bowl.

The broth can be serve as a side dish. Sprinkle some fried shallots and cilantro in the soup.