Scrambling Chicken Rice

Picture unattributed

This is a quick chicken rice recipe that I have improvised from MIL's heirloom cookbook. Cheating dan tak berapa senonoh. But who cares.

Process 1

1 box of Heinz Chicken Stock or enough water

1 whole chicken

Young ginger

Garlic paste

Pandan Leaves

Coriander leaves

Bawang goreng

Boil everything until cooked.Take out the chicken and drain. Tapis the soup and set aside. Or you could go thru all that tumis-tumisan the same way you would make any clear soup. Make one big pot.

Process 2

Ground Cumin

Sweet dark soy

Sesame Oil

Juice of Lime

Boiled Chicken

Smother the boiled chicken in the marinade and let it rest for how long you can spare before your people get hungry. Deep fry until you get a nice glossy Nasi Ayam chicken color. A healthier choce would be roasting it instead.

Process 3

Chicken soup from earlier

Rice

Pandan leaves

Ginger

Garlic

Cook rice with all the ingredients. Formula: 1 cup rice, 1.5 cup liquid. If you rajin, saute garlic and ginger in a mix of cooking oil and sesame oil, fry the rice a bit and then add the liquid and pandan.

Chilli Sauce

A handful of chilli padi

5 red chillies

Juice of 4-5 lime

Ginger

Garlic

Salt

Sugar

Distilled vinegar

Mix everything and liquidize in a blender. Check taste and simmer gently over low fire.

Chicken Rice Sauce

A bit of that soup from before

Sesame oil

Honey

Juice of one lime

Dark Soy

Bring everything to the boil till sauce thickens. Nak cheat lagi thicken with a bit of wonder powder (Brown and Polsen)

Process 4

Serve with sliced cucumbers. Garnish soup with a bit of bawang goreng and coriander leaves. Carve and chop the chicken, dribble some of the dark sauce on the chicken bits if you like, moisten with a bit of the soup. Serve soup and chilli sauce in separate dishes. Makan hot-hot you know.