Friday, January 27, 2012

Chicken Rice Recipe / Resepi Nasi Ayam Singapore

My simple chicken rice :) 
Today, I decided to cook chicken rice since it's been a long time we last ate chicken rice at home. I wouldn't call this recipe hainanese chicken rice as my chicken and sambal are suited to my Malay taste, more like a rojak kind of chicken rice this is. Plus, I was too lazy to cook the chicken soup so I just made the chap chai (stir fried mixed vegetables) slightly soupy to compensate. This is also not a very healthy recipe as I used chicken cube not chicken stock. Feel free to substitute with chicken stock if you like it to be healthier. I'm writing this down as I seem to be forgetting my recipes whenever I don't cook the dishes often enough. So, this chicken rice recipe is for my reference only and I do not claim it to be the best chicken recipe ever, still it is easy to follow and will satisfy your chicken rice craving. 

My chicken rice recipe is as such:

350 gm basmathi rice (soaked for 30 mins - 1 hour beforehand)
1 medium sized onion - thinly sliced
4 cloves garlic - thinly chopped
1 stalk bruised lemongrass
1.5 inch bruised young ginger
1 Knorr's chicken cube  
sufficient water (ratio water to rice just add slightly more than 1 part water to 1 part rice to compensate for the other ingredients) 

You can just either: 

1.  Heat up the rice cooker, add in 2 tbsp butter and all the ingredients (except for rice and water) until slightly mellow, then put in rice and water, mix everything and let the rice cook,   OR 

2. Put all ingredients in the rice cooker (make sure you dissolve the chicken cube in warm water first so that it will be evenly mixed with the rice) and cook the rice.

Fried Chicken - Marinate!

Fried chicken - done!

Fried Chicken Recipe (yields 4):

Fried chicken marinade: 
4 cloves garlic
1.5 inch young ginger
1/2 tsp cumin seed powder (jintan putih)
1/2 tsp fennel seed powder (jintan manis)
1 tsp coriander powder (ketumbar)
enough sweet soya sauce to cover the chicken (about 120ml)
4 chicken parts

Cover and marinate for at least 30 mins and deep fry or oven bake till cooked. 

Chinese style - stir fry mixed vegetables (Chap Chai)

Chap Chai Recipe (Mixed Vegetable)

4 cloves garlic chopped
1 inch young ginger - bruised
1 chicken cube
young corn
fresh button mushrooms
3/4 tbsp sugar
1 tsp corn flour - mixed with cold water beforehand
some water as desired

Chap Chai Recipe Instructions:

Heat up saucepan with a bit of vegetable oil, stir in garlic and ginger, add in some water, break in the cube, add in the vegetables, carrots, mushrooms, young corn and lastly the broccoli. Add in sugar (you can use less if you think its too sweet cos you just want a hint of sugar) and add in the corn flour mixture 1/2 tbsp by 1/2 tbsp until desired consistency, remember that it will be thicker when the dish is cool so don't go too heavy on the corn flour mixture. 

Indonesian style chicken rice chili 

Chicken Rice Chili Paste Recipe:

My chili paste is more to Indonesian style and is definitely not the watery and vinegar-y hainanese chicken rice chili, if you would like the hainanese chicken rice chili recipe, maybe you can try

This chili paste recipe is gleaned from yet another Indonesian maid :p

2 tbsp oil
1 ripe tomato
5 fresh red chilies
1 small shallot
3 cloves garlic
some belacan (dried shrimp paste) as desired
3 tsp gula melaka (brown sugar)
some tamarind (about the size of a meatball dissolve in warm water first)
a pinch of salt

If you have the traditional grinder, it taste nicer if you pound the chilies, shallots and garlic, if not then blending will just have to suffice, make sure that it is still slightly coarse though and not too fine. Heat up the saucepan and add in the belacan till you can smell the aroma (pungent to some) of the shrimps (take care not to burn this), add in oil, garlic, shallots, chilies, mix in the tamarind and gula melaka, simmer until slightly dry and lastly, add in salt.