Go Back
Maya Kitchenette

Chicken Rice Recipe

Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the stock (To be used for the rice and soup)
  • 2 whole chicken or 2kg of chicken parts
  • 1 small thumb of ginger cleaned and bruised
  • 5 garlic chopped
  • 3 L water
  • 6 blades of pandan leaves screwpine leaves
  • Salt to season
  • 1 tbsp vegetable oil
For the rice
  • 3 cups uncooked washed rice
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 3 cloves garlic smashed
  • 4 finely chopped shallots
  • 4 cups of chicken stock
  • 4 blades of pandan leave screwpine leaves
  • 1 small thumb of ginger cleaned and bruised
  • 1/2 tsp salt to season
For the soup
  • 6 cups chicken stock
  • Fried shallots optional
  • A dash of pepper
  • 6 stalks of scallion sliced
For the red chilli sauce
  • 100 g fresh red chilli
  • 3 garlic
  • 2 cm piece of ginger
  • 1 tsp salt
  • 1 tbsp sugar
  • 50 ml water
  • 60 ml lime juice to taste
  • 1 tbsp sesame oil
For the green chilli sauce
  • 100 g fresh green chilli
  • 3 garlic
  • 2 cm piece of ginger
  • 1 tsp salt
  • 1 tbsp sugar
  • 50 ml water
  • 60 ml lime juice to taste
For the fried chicken
  • Poached chicken
  • 3 tbsp light soy sauce
  • 3 tbsp sesame oil

Method
 

For the stock
  1. Place 1 tbsp of oil in a pot and saute the garlic and ginger for 30 seconds.
  2. Pour in the 3L of water. Add in screwpine leaves and salt.
  3. Once it comes to a boil, carefully submerge both the chicken into the pot of water.
  4. Poach the chicken for about 20mins.
  5. Once the chicken is done, plunge the chicken into the basin of iced water and leave it for 5 minutes.
  6. Strain and keep the chicken aside.
For the rice
  1. Heat oil in wok. Fry chopped shallots, garlic and screwpine leaves till fragrant for about 1 minute.
  2. Add rice and stir well for about 5 minutes.
  3. Transfer the rice mixture to rice cooker.
  4. Add 4 cups of stock, 1/2 teaspoon of salt and cook according to rice cooker’s manual instruction.
For the soup
  1. Bring the chicken stock to a boil
  2. Add pepper, fried shallots and top with scallion.
For the red chilli sauce
  1. Place everything in a blender and process till smooth.
For the green chilli sauce
  1. Place everything in a blender and process till smooth.
For the chicken
  1. Heat a pan/wok with oil and fry the chicken till golden.
  2. Arrange cucumbers and lettuce on a large platter.
  3. Mix the light soy sauce and sesame oil in a bowl.
  4. Arrange the chicken pieces on the platter of salad and drizzle with the light soy sauce and sesame drizzle sauce.