How to make Chinese Chicken Rice
Yesterday I made some kick-ass Chinese chicken rice. And you know how I like food. I wouldn't say kick-ass, unless it is. It was my first try. Experimental. But it was GooooooooooD. I know you guys don't cook back there. But whoever wants to try... here's how to do it!:)
Ingredients:
Jasmine rice:)
2 x red onions
5 x cloves garlic
4-6 com ginger
2 x large knobs of butter
Salt
Depending on how many you are cooking for:
2 x pieces chicken legs/thighs
Sesame oil
Light soya sauce
Dark soya sauce
Chilli garlic sauce
Lime zest and juice
Steps:
1) Chop onions, garlic and ginger. Fry till slightly brown and fragrant. Prepare food processor. Put 1 x small cup of water into the blender, then the onions, garlic and ginger. Blitz till you get a smooth paste.
2) Wash and boil rice. Add the onion, garlic and ginger mix into the water and wait for water to boil. Then add two large knobs of butter and mix well into the water and rice. Add a little salt if you like. Lower heat and simmer until rice is cooked. Voila, the very nice and fragrant rice is ready!
3) Season the chicken pieces with lots of sesame oil, a little salt, and light soya sauce. Wrap with foil and cook in oven until chicken is not red inside. When you open the foil wrap, there should be lots of chicken juices. Keep the juice and just take the chicken out and chop and arrange on top of rice.
4) Add lime zest and juice to garlic chilli sauce. Add a drop of sesame oil and about 3 x tablespoons of the chicken juices to the dark soya sauce. Mix well. Drizzle dark soya sauce mix onto chicken and rice just before serving.
5) Serve with slices of cucumber on the side, and some coriander on the chicken.
Easy peasy lemon squeezy. This was inspired by a Malaysian restaurant in Croydon. Now I can make my own, I don't have to pay £6 for a plate of chicken rice no more:)
Ingredients:
Jasmine rice:)
2 x red onions
5 x cloves garlic
4-6 com ginger
2 x large knobs of butter
Salt
Depending on how many you are cooking for:
2 x pieces chicken legs/thighs
Sesame oil
Light soya sauce
Dark soya sauce
Chilli garlic sauce
Lime zest and juice
Steps:
1) Chop onions, garlic and ginger. Fry till slightly brown and fragrant. Prepare food processor. Put 1 x small cup of water into the blender, then the onions, garlic and ginger. Blitz till you get a smooth paste.
2) Wash and boil rice. Add the onion, garlic and ginger mix into the water and wait for water to boil. Then add two large knobs of butter and mix well into the water and rice. Add a little salt if you like. Lower heat and simmer until rice is cooked. Voila, the very nice and fragrant rice is ready!
3) Season the chicken pieces with lots of sesame oil, a little salt, and light soya sauce. Wrap with foil and cook in oven until chicken is not red inside. When you open the foil wrap, there should be lots of chicken juices. Keep the juice and just take the chicken out and chop and arrange on top of rice.
4) Add lime zest and juice to garlic chilli sauce. Add a drop of sesame oil and about 3 x tablespoons of the chicken juices to the dark soya sauce. Mix well. Drizzle dark soya sauce mix onto chicken and rice just before serving.
5) Serve with slices of cucumber on the side, and some coriander on the chicken.
Easy peasy lemon squeezy. This was inspired by a Malaysian restaurant in Croydon. Now I can make my own, I don't have to pay £6 for a plate of chicken rice no more:)
3 Comments:
brad pitt :
Aiyoh, taruk gambar lah, if not, how kita orang tahu itu nasi ayam boleh "tendang buntut " ?
tak da kamera deyyyy....
my mouth watering dy... get me buckets!!
next time u're on the phone teach me more about it!!! it's hard to read and remember, u see... hahahaha.
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