Well this fantastic easy peasy one pot wonder is not discovered by me. I've read it on
Celine's blog Live Love and Me on the post
4pm Chicken Rice and I had it on my mind like forever but never got round to make it. One day I decided to give it a try and gosh it was really so easy but yet so delicious. I've made this quite a number of times but never got round to take any pictures of them as ermm they're not exactly photogenic.
I've shared this on my Facebook and I'm glad to know that there are some friends have made use of the simple no recipe to make a complete meal of its own. Best of all, their family members liked it as much as we did, just like Celine's. Happy to know that they in return have shared their discovery with their friends. Hmm sounds like Jamie Oliver's
Ministry of Food project eh?
This one pot wonder chicken rice is made entirely inside a rice cooker. So simple that there's really no recipe to it. All you need to measure is the amount of rice and water needed. The rest, just go with your feel and liking.
To start off, get ready with some chopped ginger and garlic. Clean and prepare chicken legs (I liked mine without skin), chop into half if you like. Rub in some salt and a dash of grounded white pepper. Wash your rice as usual, drain and set aside together with the required amount of water. I've used brown rice here.
Turn on your rice cooker (I guess this should work with conventional or mechanical jar rice cookers) and push the button down to Cook. Let the pot heat up before pouring a little cooking oil inside. Wait for the oil to heat up before putting in the chopped ginger first. Fry till fragrant before adding the garlic. At this point, my rice cooker button popped up to Keep Warm. No matter how I've tried it remained there. Over time I've learnt that it's ok... just let the ginger and garlic in the pot and they'll brown a little.
Next, pour in the drained rice and stir. Pour in the water and add in some salt to taste. Place the chicken pieces on top. Press the rice cooker button to Cook and wait patiently till it's cook. When the button popped up, please remain to be patient and let it keep warm for another say 15 - 20 minutes to let the chicken and rice to continue cooking. Taddaaaa and your chicken rice is done!
To serve the chicken rice, I've made some chilli sauce by blending together some red chillis, young ginger, garlic, lime juice and some salt. I've also made an oyster sauce gravy by diluting some oyster sauce with some warm water and a little deep fried garlic oil till combined (consistency depends on your choice which can be thickish or slightly on the runny side).
Instead of just serving cucumber plain as it is, I've came up with the idea of slicing Japanese cucumber rather thinly and toss them up with some soy sauce and a dash of sesame oil. Sprinkle on some roasted sesame seeds. If you wish to have your cucumber crunchy, then have it straight otherwise let the cucumber macerate a little in the soy sauce. Capt'n Hook loved this so much that he said I can feed him just these as his fibre intake!
BoiBoi loved this Chicken Rice too and kept asking me to make this. When I told my mother of this, she said they have eaten a similar version at a wedding banquet at a Chinese restaurant (which I can't recall) as the obligatory carbo dish. However the chicken were hand shredded into pieces and served separately on a dish. The waiter would then mix the chicken pieces into the rice before serving to the guests. Hmm this is my first time hearing of such dish served in a banquet but she told me the rice was so popular even though they were all stuffed from the earlier dishes. And guess what??? She replicated this using the same method as I did, just that she hand torn the chicken pieces after cooking before tossing back into the rice!
Ok I think my version is really told in a rather long grandma story but do head on to Celine's
post for the shorter version :D
Try it this weekend!
