Chef Wan’s Chicken Rice
There is nothing more satisfying to enjoy than a perfect roast chicken with crispy brown skin. This simple, yet flavourful recipe is an easy way to get an evenly cooked, flavourful, juicy chicken with crispy skin every time!
Serves
2
Cooking Time
60 mins
Cuisine
Malaysian
Ingredients for the rice
- 4 cups long grain rice, washed thoroughly & drained well
- 8 tbsp. margarine
- 5 ½ cups chicken stock
- 2 pandan leaves (shredded)
- 2 cm cinnamon stick
- 4 cloves
- 2 onions (chopped)
- 3 garlic (minced)
- 2 cm young ginger
- Salt to taste
Ingredients for the chicken
- 1 Chicken, cut in half
- Salt
- White pepper
- 2 cm ginger, pounded finely
- 2 cloves garlic, pounded finely
- 3 tbsp. sweet sauce
- 3 tbsp. margarine
Ingredients for the chilli sauce
- 8 red chili, pounded till smooth)
- 6 cloves garlic, pounded till smooth)
- ¼ cup vinegar
- 1 tsp. salt
- 3 tbsp. sugar
Instructions for the rice
1. Heat the margarine and fry the onions, ginger, garlic, cinnamon stick, cloves and pandan leaves until fragrant.
2. Add in the rice and fry for a while.
3. Add the stock and salt to taste in to the rice.
4. Cook until the water evaporates and turn down the heat.
5. Close it tightly for another 10 minutes until the rice cooks.
Instructions for the chicken
1. Rub salt, white pepper, ginger, garlic and sweet sauce evenly on the chicken.
2. Rub margarine evenly and place it on a baking tray.
3. Bake at 180° C for 30 – 40 minutes until the chicken is cooked.
Instructions for the sauce
1. Add in all the ingredients above in a small pot and bring it to a boil.
2. When it thickens, you can serve it alongside the Rice, roast chicken, cucumber, pineapple, tomato and salad leaves.
