Wednesday, 5 January 2011

Simply Chicken Rice






I have a hankering for good old Chicken Rice, the luscious mouth-watering Hainanese kind.
But I wanted it fast. I don't really have the time nor the utensil to prepare everything from scratch, though it would have been ideal.
So, I had to improvise. Improvising is good.... my brain works best when I try to look for ways to cut-corners or cheat.
I guess this will do...



Simply Chicken Rice

For the rice:
2 cups rice (I used Basmathi)
3 cups good quality chicken stock
1 small knob fresh ginger

For the chicken:
2 pcs chicken breast, scored
1tbsp minced ginger
2 tsp minced garlic
2 tsp light soy sauce
2 tsp oyster sauce
1 tsp honey
salt and black pepper
1 tsp sesame oil

Marinade the chicken with rest of the ingredients for at least 30 minutes.
Bake in a 200C oven for about 35 - 40 minutes


Wash and drain rice.
In a pot, add in the chicken stock, rice and ginger. You may add salt, if necessary.
Bring to the boil, and reduce the heat to low.
Cover the pot, and let it cooked for about 30 minutes.






 







Elsa's cute lil' cousins; Tia, Seha and Riha.