Ingredients posted below are on estimation basis. Feel free to add or reduce base on your preference.
Also, because this is supposed to be a very short quick post for my dear friend who is waiting for this recipe since early December, hence I will only post on how I do the chicken. Do drop me an email if you'd like to know how I cook the rice and chilli sauce.
Here's my chicken rice version... cooked last 2 weeks...
Recipe for half chicken..
For the chicken
Ingredients A - For the steaming / boiling..
2 inch of ginger - bruise
3 garlic - bruise
1 bunch of spring onions.
1 spoon of salt for taste
Boil the chicken with all above till chicken cooked. If you are using whole chicken, should be around 40 mins. Make sure chicken submerged completely.
If you are using chicken pieces like me, then 15 to 30 mins suffice.
Remove chicken pieces and immediately dunked in ice cold water.. This stop the cooking process and set the collagen... Soak it until the chicken cools down. Most of the times, I forgot to remove the chicken until when it's time to eat.. hehehehe So my chicken usually gets extended bath time.
Do not throw away the stock ya. Strained the stock and keep the stock for the rice and soup.
Ingredients B - For the sauce. Add all into a small pan
1 cup of light soy sauce
2 table spoon sesame oil
1 table spoon oil
2 table spoon sugar (or more up to your preference)
1 clove garlic
1 slice ginger
oyster sauce (optional. I didn't add due to allergy issue)
Heat up till sugar dissolved. Taste and add more sesame or soy sauce or sugar up to your preference.
I prefer the sauce a tad salty because the chicken is actually tasteless on its own.
Serve on a bed of sliced cucumber. (I love it with a bed of Wild rockets and honey tomatoes and cucumber.. )
Chopped the chicken
pour the dressing sauce... (You can use the sauce at room temperature but I like mine warmed. So I will heat the sauce up a bit before pouring)
Tadahhhhh.
