where's the best chicken rice?

Answer 1

Tian Tian Hainanese Chicken Rice at Maxwell Rd Food Ctr Stall 10 in Singapore

Answer 2

Cheesecake Factory Romano Chicken

2 Chicken Breasts
1/2 C. Flour
2 Tbsp. Romano Cheese - You can use Kraft in a jar
Salt and Pepper to taste
1 Egg beaten
2 tsp. Water


Happy eating

Sapphyre
Methods/steps
Whisk together the egg, and the water. Pound out chicken breasts to, at most, 1/2 inch thick. Season the flour with salt and pepper, and coat the chicken lightly. Then dip in egg, and cover with shredded Romano. Place in frying pan on medium high, with a little bit of oil. Cook until golden brown.
Serves 2.

Answer 3

In the packets of Lipton rice

Answer 4

rice in a box only in the philippines

Answer 5

Campbell's

Answer 6

Marvellous Pistachios and Apricot Stuffed Chicken Biryani


The name says it ALL:) I know your going to love it!

2 cups basmati rice, cleaned,washed,boiled and drained
5-6 saffron strands, soaked in
1/2 cup of warm milk
4 boneless skinless chicken breasts, washed and patted dry
1/4 cup ghee
1/2 cup milk
For stuffing
4 tablespoons pistachios, chopped
4 dried apricots, chopped
2 tablespoons sliced almonds
1 teaspoon fresh coriander leaves, washed and chopped
1 teaspoon fresh mint leaves, washed and chopped
For the chicken masala
3 tablespoons ghee (clarified butter)

To be ground to a paste
2 onions, peeled,washed and chopped
2 tomatoes, washed,peeled and chopped
2 cloves garlic
1 tablespoon ginger
1 tablespoon tomato paste
1 teaspoon kasuri methi
1 tablespoon whole coriander seeds
1 teaspoon cumin seeds
1 tablespoon poppy seeds (known as "khus-khus" in Hindi)

For the Labneh layer

1 1/2 cups labneh (see below)
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1/2 teaspoon red chili powder
1/4 teaspoon black pepper
1/4 teaspoon garam masala powder
salt & pepper to taste
4 green chilies, washed and chopped
1/2 cup fresh coriander leaves, washed and chopped
1/4 cup fresh mint leaves, washed and chopped

For garnishing
2 medium onions, peeled,washed and sliced into thin rounds and fried until golden brown
2 tablespoons cashews, fried
1 tablespoon raisins, fried
apricots, to taste

6 servings
1 hour 40 minutes prep

Mix together all the ingredients mentioned under"stuffing" in a bowl and keep aside.
Now cut a deep pocket in the side of the chicken fillets and fill each fillet with the prepared stuffing.
Secure the open edges of the chicken pockets with toothpicks.
Heat oil in a large pan on medium heat.
Saute the chicken breasts/fillets in it until the juices are sealed in the chicken and the chicken changes colour to golden brown.
Remove the fillets from pan and drain on clean paper towels.
Heat ghee in a heavy bottomed pan.
Add the ground masala paste.
Stir-fry till the ghee leaves the masala and floats on top of it.
Add the chicken fillet pieces and some water, as required, to cook the chicken.
Remove the chicken once the gravy thickens and the chicken is done {test for doneness with a fork}.
Then, combine in a bowl, all the ingredients for the labneh layer and keep aside.
Layer the biryani in an oven-proof dish in the following style.
Start with a layer of rice followed by the labneh mixture.
Then put another layer of rice followed by the chicken and its masala.
Top with a layer of rice.
Pour 1/4 cup of ghee all over the beautifully layered biryani.
Now, pour 1/2 a cup of saffron milk all over the rice.
Cover and seal the baking dish with atta dough.
Bake the biryani in a pre-heated oven for 20-30 minutes.
Garnish with the fried onion rings, cashewnuts and raisins.
Serve hot with raita.
Enjoy!

Labneh (also spelled Labaneh) is a white Middle Eastern yogurt cheese made from sheep, cow, or occasionally goat milk. It has a consistency between that of yogurt and that of cheese, and has somewhat of a paste texture. In order to keep it for longer, it can also be allowed to dry and harden further, then formed into balls and preserved in olive oil. Labneh may also be flavored by spices like thyme.
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Labneh is a popular mezze dish and sandwich ingredient. The flavour depends largely on the sort of milk used: labneh from cow's milk has a rather milder flavour. In Lebanon, a type of particularly flavoursome goat labneh is known as Anbariz.

strained yogurt cheese is a good substitute

Answer 7

Juan Pollo, BABY!!!!!!!1

Answer 8

At home

Answer 9

Ben tong kee.....

Answer 10

MY BROTHER'S HOUSE HE IS A GREAT COOK!!