members recipes

Ingredients
(a) FOR RICE

1 3/4 Cups Long Grain Rice

1 Tbls Peanut/ Vegetable Oil

3 Cups Chicken Stock

(from the stock made in (b))

3 Shallots finely sliced

3 Pips Garlic finely sliced

1 Inch Cinnamon Stick

3 Star anise

2 Whole Cardamoms

1 Screwpine/ Pandanus leaf

1 Inch ginger smashed

salt to taste



(b) FOR CHICKEN STOCK

750 gm Chicken Pieces

2 Litres Water

1 Litre Chicken Stock

3 Shallots finely Sliced

4 Pips Garlic finely Sliced

2 Inch Ginger smashed

1 tsp Black Peppercorns

2 stalks Celery sliced

salt to taste

2 Tbls Vegetable Oil



(c) TO MARINADE CHICKEN (AFTER BOILING)

Crush in Mortar:

1 tsp Fennel Seeds

1 tsp Cummin Seeds

2 tbls Thick Black Soy Sauce

1 tsp Black Pepper Crushed

1 tsp sesame seed oil



(d) FOR CHILLI SAUCE

Crush in Mortar:

5 Red Chillis (de-seed if preferred)

3 Pips Garlic

1/2 Inch Ginger

1/2 tsp salt

1 tsp sugar

1 tbls Oil rendered from soup

1 tsp semase seed oil



(e) salad accompaniments:

1 small cucumber sliced

2 tomatoes sliced

1/2 Iceberg lettuce

Method
[b](a) METHOD TO PREPARE RICE:[/b]
i. Heat Oil Peanut Oil and Stir fry shallots, garlic, ginger, cardomom, cinammon, star anise and screwpine leaf until fragrant.
ii. Add rice and mix well. Add Chicken stock. Stir. Salt to taste (slightly over salt as rice will absorb the salt, note that stock is also salted).
iii. Reduce flame, cover until cooked (20 minutes), fork and fluff the rice, cover for five minutes and serve. (best done in a rice cooker)

[b](b) METHOD TO PREPARE CHICKEN PART1[/b]
i. Heat Oil and stirfry shallots, garlic, pepercorns, celery.
ii. Add water and chicken stock. Bring to boil.
iii. Add chicken pieces Boil for 20 minutes.
iv. Use the stock for the rice and the remainder for clear consomme (soup).

[b](c) METHOD TO PREPARE CHICKEN PART2[/b]

i. Lift Chicken Pieces and strain in colander.
ii. In a bowl add chicken pieces and marinade with the marinade spices (c)
iii. Grill or Oven Bake Marinated chicken 200 Deg for 20 minutes.

[b](d) METHOD TO MAKE CHILLI SAUCE (DIPPING SAUCE FOR CHICKEN)[/b]
i. Pound All ingredients in a stone mortar and pestel (or litz in a processor)

[b](e) MAKE AN EXTRA SERVING OF MARINADE (AS SECOND DIPPING SAUCE)[/b]

[b](f) MAKE THE SALAD (TRADITIONALLY WITHOUT DRESSING)[/b]

[b]TO SERVE:[/b] (For 1 Person) Put a cup of Cooked Chicken Rice in the centre of a plate, Place 1 piece chicken on the rice, Place salad on the side and serve soup, chilli dipping sauce and black dipping sauce in small sauce bowl on the side.

[b]GARNISH:[/b] coriander leaves/ cilantro, crispy fried onion bits, chopped green spring onion leaves.

[b]SERVES 5[/b]

In Malaysia the Chicken Rice was most probably introduced by the Hainanese Chinese Community way back when and became more known after the 1930's. Chicken Rice has been adopted by all the Malay and Indian communities.

I remember my mother used to make chicken rice, slaving away on Sunday morning so that we would eat it for Lunch and Dinner. She would add other accompaniments such as Stiry Fried Oyster Mushroom and Sweet Sour "Pomfret Fish".

The Chicken can also be served "white". Boiled or Steamed as it is. The more traditional Hainanese would rear Cockerel just for Chicken Rice purposes. They fatten up the Cockerel by de-balling (yups- castrating the spring cock and slaughtering hem at about 2 months.:lol: