Hainanese Chicken Rice

Today, my little girl says "daddy, today we have chicken rice for lunch, ok?", knowing that I do not encourage small kids to have chicken rice very often (because i feel chicken rice outside contain a lot of ajinomoto which can be very thirsty after eating). Ong daddy decided to cook chicken rice for his girl. Start getting ready all the things needed and also searching the recipe from his collection, at around 11.30am, he start preparing & cooking. At around 12.30pm, wow... start to smell the aroma.... It is really late now and if he continue to steam chicken... very hungry... "beh ta han leow!!". So we decided to buy the roast chicken.

I would say that the rice taste good and my two fussy kids ate a lot. Ong daddy was very happy seeing his two kids enjoying his food.

Actually it is not difficult to cook chicken rice. The recipe for Chicken Rice is quite simple. Just follow the following steps, everyone able to cook a good chicken rice.

Ingredients:
3 cups Thai fragrant long grain rice
100 gm chicken skin with fat
2 tablespoon water
2 tablespoon cooking oil (or butter)
2 tablespoon sesame oil
4 cm ginger (sliced and lightly smashed)
2 cloves garlic (lightly smashed or chopped)
1/4 teaspoon pepper
2 teaspoon salt or to taste
3½ cups chicken stock (from the boiled chicken)
2 pandan or screwpine leaves (lightly smashed and knotted)

Method:
To prepare the rice, wash it in several changes of water until the water runs clean and clear. Heat wok and add chicken fat and 2 tablespoons water. Bring to a low simmering boil until oil is released from the fat. Add ginger, garlic and fry well. Remove and discard the chicken skin with fat only, then add in rice and salt to mix. Stir fry briskly for 1–2 minutes.

Transfer all the ingredients into an electric rice pot. Add chicken stock, cooking oil (or butter) and sesame oil. Add pepper and stir to mix well. Add knotted pandan and cook until rice turns dry and fluffy. Remove pandan leave and stir through just before serving.