Spring Chicken and Chicken Rice 1 Chicken approximate 1.5kg. Make a slit at the neck and tail, wash and drain and pat it dry 1. Heat enough water to boil to cover chicken 6” to a a rolling boil 2. Add 1 spring onion, 2-3 slices of ginger and a tsp of salt before adding the chicken to the stock 3. Let the water get into the inside of the chicken and lift it up to drain of the water 4. repeat the process for 5-6 time before and finally let the chicken to simmer for about 15 mins 5. Turn of the heat and leave the chicken in stock for another 15 mins 6. Removed the chicken and chilled in cold water for about 15 mins then hang it on rail to dry. 7. and rub the chicken with sesame oil Traditional method of cooking rice a. 900g long grain rice wash and drain well. b. Heat the lard and soya oil sauted 3-4 garlic and a piece of crush ginger and fry the rice until a bit colour add salt and a splash of soya sauce and fry thoroughly c. Removed the rice and transfer to a rice cooker add 3-4 pandan leaves and the chicken stock should be about 2 “ above the rice d. Preparation rice steaming method e. Proportion of rice and water is 1 to 1 or stock f. Steam for 35 mins. Seasoning for Spring ChickenSoya sauce sesame oil and Chicken stock Chillie sauce 5 fresh chillies,1 pc of ginger,5-6 cloves of garlic pounded, Keat lah juice, salt and sugar to taste 2 tsp soya sauce,3 tbsp chicken stock.Garnish with Julliene spring onion
Posted on: Tue, 03 Sep 2013 14:34:49 +0000