Chicken Rice with Soup
Gently simmered chicken, rice and cucumbers, warmed with ginger and pandan, a Malaysian dish. It comes to the table with saucer of chilli.
50 min · Serves 1 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 40 min · 50 min total
- medium
- 1
Chicken and soup:. Place the chicken into a pot, and add water until the chicken is covered.
- 2
Remove the chicken, add 3 slices of ginger, 1 teaspoon of salt,1 teaspoon of pepper, 1 sliced onion and garlic in the water and wait for the water to boil for 5 minutes.
- 3
Then, add the chicken in the pot, and heat it over high heat for 15 minutes and then, low heat for 15 minutes.
- 4
Remove the chicken and place it in a pot of cold water for 10 minutes. ( This is to make the chicken meat juicy and tender. ) ( Keep the stock from the pot which the chicken was heated in. ) ( Pour in a bowl as soup ).
- 5
After removing the chicken from the pot, slice it. Rice:. Grind the remaining 3 onions, garlics and slices of ginger till theres no solids. ( Keep abit of extra paste for the chilli later. ).
- 6
Add the paste into a saucepan and add olive oil in it. Wash the rice, and add the paste and stock to the rice and stir thoroughly.
- 7
Add the pandan leaf, and cook the rice. Chilli:. Grind the chilli after removing its seed, with the excess onion garlic and ginger paste and the chicken stock.
- 8
Sauce:. Stir the oyster sauce, sesame oil, 1 teaspoon salt and the remaining chicken stock together.
- 9
Garnishing and Serving:. Put the rice on a plate, place the chicken on top of the rice, and pour the sauce over the chicken meat.
- 10
Put parsley leaves on top of the soup. Put sliced cucumber and the cherry tomatoes at the side of the rice.
- 11
Lastly, serve it with a saucer of chilli.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
