Where I come from, Chicken rice is a "must try". Much as I love this dish, I try not to have this often since the beauty of the rice comes from the fat of the chicken. At home, I do a healthier version by cooking the rice in chicken stock, pandan leave, ginger and a few tablespoon of low fat spread. It's not the same but at least it could satisfy the cravings before our next trip back home.
I marinated the chicken with some light soya, pepper, sesame oil and ginger. I used the steaming plate that comes together with the rice-cooker. Makes things alot easier! I stir fried some cabbage and egg to go with it.
The result was moist chicken. I was abit disappointed with the rice as it wasn't as moist as I would like it to be. Next time, I will add more stock. I reckon it was probably because the rice was cooked longer than usual since steaming chicken obviously would take longer than the rice. Still I relish in having this dish with my grandmother's home made version of the chili. Absolutely the best!
Healthy Chicken Rice (serves 4) 500 grams of chicken cutlets 2-3 tablespoon of light soya 2-3 tsp of sesame oil pepper 3 slices of ginger
2 cups of rice 2-3 cups of chicken stock 2-3 pandan leaves tie in a knot 3-4 slices of ginger 3 tablespoon of spread
1) Marinate chicken for about 1 hr.
2) Wash rice. USe stock, ginger, pandan leaves and spread. Place into the rice cooker and then the steamer on top. Cook till done.
food brings people together, regardless of culture and country of origin. imagine this space like a huge dining table-filled with home cooked food, with people sharing, loving and eating. eat and enjoy.