(serves 4)
This dish is usually found at Malaysian restaurants. Chicken rice that really stands out needs to have this powerful aroma of lemongrass, chicken, garlic-y goodness, and the first bite is usually very memorable and sets the taste buds for the rest of the meal! The chicken needs to be smooth and silky, and the ginger-shallot mixture needs to be salty, oily (but not too oily) with a strong, but not overpowering ginger taste.
It's a pretty simple dish, but the simplest are always the hardest to perfect! My chicken rice is still not perfect, but it's little effort for a reasonable reward! Even without the chicken rice, the ginger shallot mix makes eating plain chicken pretty good!
Prep time: 15 min
Cooking time: 30 min
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| Ginger-shallot mixture |
2 inch piece of ginger
5 stems of green shallot/spring onion
1 tsp ginger powder (optional)
3 T oil
sweet soy sauce, to serve
Chicken rice:
1 T lemongrass, minced
1 T minced garlic
2 tsp chicken bouillon
2 T oil
3 C rice
Method:
1. Boil water, and put the chicken in. Boil for 5 minutes, then take off heat and leave in a thermal cooker. Alternatively, keep it on the heat for 15 minutes, then leave to soak for 5-10 minutes, until no more blood comes out when you cut it. This method of cooking the chicken keeps it nice and tender.
2. Heat a small pan with oil and cook lemongrass and garlic to release the aroma. Put into a muslin spice bag, or a tea bag infuser.
3. Wash rice and put into the rice cooker with 3 C water, the oil and the infuser, and cook.
4. Scrape the ginger skin off, and finely chop.
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| Mum preparing the ginger |
6. Put ginger and shallots together, add some salt, and some ginger powder.
7. Heat 2-3T oil in a small pan until very hot, then pour into the ginger shallot mixture to cook the ginger and mix through.
8. When the chicken is done, chop each maryland into 4-6 pieces, and serve with sweet soy sauce and ginger shallot mixture. Alternatively, you can serve with soy sauce and sesame oil, or oyster sauce.
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