DISH: CHICKEN RICE
CONTRIBUTED BY: Wan Leng Tay, Singaporean (SA P.R)
Ingredients (Serves 2)
2 cups jasmine rice
3 tblsp onion oil
20g ginger, sliced
3 cloves garlic, sliced
6 pics pandan leaves (optional)
1 chicken cube, cut into 4-6 pieces
1 tblsp sesame oil
1 tblsp light soy sauce
1 cucumber, sliced
3 tomatoes, sliced
2 chicken legs
Salt and pepper
8 large fresh chillies, seeded, chopped
5 peri peri/birds eye chillies, chopped
4 cloves garlic
5 slices ginger
2 tblsp sugar
1 cup white vinegar
Half cube chicken stock
Wash rice, drain.
Cut an onion, use enough oil to cover, lightly cook until light brown. Store in a glass container on a dark, cool shelf.
In a frying pan, add onion oil. Add ginger, brown. Add garlic & pandan leaves, fry until fragrant.
Add rice, fry until slightly brown.
Transfer mixture into a rice cooker, add water.
Place seasoned chicken legs on top of rice. Add chicken cube. Cook the rice.
Garnish with sesame oil & light soy sauce before serving.
Serve with chilli sauce, tomatoes and cucumber.
Blend all ingredients well.