Chicken Rice

Hainanese Wuss Dramatist makes a rhythmical attending on our party array almost every Sun evening. We would piss a big assemblage of it so that it faculty finish for the close twain of dinners. It's leisurely, uncomplicated and the kids scarcely kvetch virtually it (unless it stretches out to the third or forth reading in a row, then there'd be the occasional whining "Cowardly playwright Again. And so, I definite to try out a divers edition of poulet lyricist which is writer Asian communication, with the constituent of spices like bark and histrion flavoring.

Ingredients

• 1.8 kg chicken marylands (drumstick and thigh) - reserve the chicken fat for the rice
• 1-2 tbsp margarine/butter
• Marinade:
• 3 tbsp kecap manis (sweet soy sauce)
• 1 1/2 tsp salt
• 1/2 tsp pepper

Broth:

• 2 litres water
• 2 cloves garlic
• 2 slices ginger
• 500g chicken bones/wing tips
• 1 medium onion, quartered
• 1 large carrot, diced
• Salt and pepper to taste
• Coriander stems/roots
• Coriander leaves for garnish

Rice:

• 3 rice cups (approx 2 1/4 metric cups) of jasmine/basmati rice, rinsed
• 2 tbsp margarine/butter
• 2 pieces of chicken fat
• 3 cloves garlic, smashed
• 2 slices ginger
• 1 star anise
• 1 inch cinnamon stick
• 2 cloves
• Chicken stock/broth
• 1 stalk lemongrass, bruised
• 1 pandan leaf
• 1/2 tsp salt or to taste

Chilli sauce:

• 3-4 red chillies, chopped
• 2 cloves garlic
• 1/2 inch ginger, grated
• 2-3 tsp white vinegar
• 2-3 tbsp chicken broth
• Salt and sugar to taste

Chilli soy sauce:

• Mix some kecap manis with chopped bird's eye chillies.

Method

• Marinate the chicken by rubbing the salt and pepper all over, followed by the kecap manis. Leave refrigerated for 2-4 hours.
• Prepare the chicken broth next. Bring water to the boil in a large pot and add garlic, ginger, chicken bones and onions. Simmer for 1 hour. Add a pinch of salt and pepper to taste.
• Preheat oven to 190C. Rub some margarine/butter over and under the chicken skin. and roast the chicken for 45-50 minutes until browned and cooked through. Remove and chop into pieces.
• While chicken is roasting, cook the rice. Heat up some margarine in a pan and fry the chicken fat for 3-5 minutes. Add garlic, ginger, star anise, cinnamon and cloves to fry. Add in the rice and fry until rice is well coated with the mixture. Pour into rice cooker and add the chicken broth until it comes up to the mark on your rice cooker. Add lemongrass, pandan leaf and stir in salt to taste. Start the rice cooker, and once cooked, fluff up the rice with a fork.
• To the remaining broth in the pot, add carrots and coriander stems/roots. Simmer for 10 minutes, adding salt and pepper to taste. Ladle into bowls and garnish with coriander leaves.
• To prepare chilli sauce, blend everything in a blender and adjust seasoning to taste.
• Serve rice with chopped chicken, cucumber and tomatoes, chilli sauce, chilli soy sauce and chicken broth.

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