Sunday, 26 September 2010

Chicken Rice

To be totally honest, I have never checked out any Chicken Rice recipes before, so this really is entirely my own recipe! I cooked this based on my tastebuds and it's ability to detect ingredients as well as my own personal preferences in taste. Hope you enjoy this Chicken Rice as my kids do :-)



  • 1 large onion
  • 4 clove garlic
  • 1 inch ginger
  • 1 whole large chicken
  • 10 cups/2 1/2 liter water
  • 2 tsp salt
  • 2 tsp pepper
  • 1 stalk Chinese parsley, cut thinly to sprinkle on soup when serving

Marinade ingredients for chicken:

  • 1/4 cup sweet soy sauce
  • 1/4 cup salty soy sauce

Method for chicken:

1. Boil all the above ingredients for approximately 1/2 an hour.
2. Remove the whole chicken & put it in a large bowl.
3. Pour the marinade ingredients over the chicken & rub evenly. Let it rest for 15 minutes in the marinade.
4. Deep fry the chicken whole...till done & crispy on the outside.
5. Cut the chicken when you are about to eat.


  • 3 cups of Basmathi rice
  • 4 1/2 cups of chicken broth,(made above)
  • 1/2 onion, slice thinly
  • 2 slices ginger, julienne(cut into thin fine strips)
  • 2 cloves garlic, sliced thinly
  • 1 screwpine leaves, tied into a knot
  • 1 stalk fresh coriander leaves, to decorate when serving

Method for rice:

1. Wash 3 cups of Basmathi rice & drain.
2. Put the drained rice into a rice cooker.
3. Put the onion,ginger & garlic together with the rice.
4. Pour the broth into the rice cooker.
5. Put the screwpine leaves in & begin cooking.


  • 10 fresh red chillies, deseeded
  • 1 tbsp vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cloves garlic
  • 1/2 cup cooled chicken broth

Method for chilli sauce:

1. Blend all the above ingredients.
2. Pour into a small pot.
3. Boil till the sauce of the right consistency.
4. Taste & put aside.


  • 1/2 cup chicken broth
  • 4 tbsp sweet soy sauce
  • 2 tbsp salty soy sauce

Method for soy sauce:

1. Simmer the soy sauce till it boils.
2. Remove from heat & put aside.


Chicken Rice should be served with the soup, chilli sauce, soy sauce & sliced cucumbers on the side. I find that coriander leaves is a vital finishing touch when serving this dish.

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authorMarina Mustafa. Author of ten cookbooks.

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