How to make a tasty chicken rice?

Question

The dish that Ive ate during my stay in Malaysia

Answer 1

The trick is *** free ranch chicken ***...!!!

I personally do not like frozen chicken breasts, it is tasteless, no matter how you treat it.

Buy a whole fresh free ranch chicken (in China my aunt kills it right before she starts cooking), if not, find the best quality whole chicken you that's available in your town!!! Do not waste you time if you don't prepare the ingredients properly!

<<<<<<<< Hanianese Chicken Rice >>>>>>>>>>

1 free ranch chicken (2.5 lb)
6 to 8 cloves of garlic (with skin) cut into half
Green onion or leek (cut to 2 inches in length)
4 to 5 slices of fresh ginger
lot of ice

1) Clean the chicken, stuff the garlic, leek and ginger into the tummy of the chicken, stitched it up with cooking yarn

2) Heat 2 or 3 litre water in a big pot, put some sea salt in it

3) Put the chicken into the boiled water for water bath, bring to boil, cook for 5 mins (chicken breast facing down into the pot)

4) Drain out the chicken, put it under the running tap water to wash away the fat and blood, wash until it cool down

5) Put the chicken back to the boiling pot again and cook for another 10 mins.

Repeat no. 4 and 5 for 3 more times or until the whole chicken is cooked

6)Put the ice into some distilled water in a big pot, put your cooked chicken into it for ice bath, this process makes the skin crunchy

7) Cut the chicken into pieces and serve with steamed rice

<<<<<<< Dipping sauce A >>>>>>>>>

fresh ginger (make a paste with food processer)
3 tablespoon of peanut oil
some sea salt

1) heat the peanut oil with a sauce pan

2) add ginger paste into the sauce pan, stir in salt (the smell is good...)

<<<<<<< Dipping Sauce B >>>>>>>>

3 teaspoon of freshly sequeezed lime juice
2 or 3 fresh thai chili
6 cloves of garlic (peel off the skin)
3 slices of fresh ginger
1/2 cup of the chicken soup (the one you use to cook the chicken)
1 teaspoon of salt

1) put all the ingredients into a mixer, add a bit sugar if the taste is too sour

<<<<<<<<<< Steamed Rice with Chicken soup >>>>>>>>>>

1 cup Jasmine Rice (soak into water for an hour or 2)
2 cloves of garlic (peel the skin off and chopped)
2 slices of ginger
1 stalk of lemongrass (chopped into half)
1 cup or a bit more of chicken soup (the one you boiled the chicken)

1) Heat a non sticking chinese wok with some cooking oil

2) Stir the garlic and ginger into the chinese wok, drain out the garlic and ginger when you smell the fragrance, do not burn the wok

3) Pour the rice + lemongrass into the wok and stir fry for 2 mins. (add a bit of sake - japanese wine if you like) then take the lemongrass out

4) Pour the chicken soup into the chinese wok, the soup should cover up the rice at about 1 inch higher level. cover the wok to cook till the rice is soft

(If you have a rice-cooker at home, I would suggest you to remove the rice from the chinese wok after frying and cook it with the rice-cooker, 100% safe from burning the rice..!)

Enjoy!

Answer 2

4 or 5 boneless skinless rooster breasts 2 programs of Saffron rice a million/2 pink pepper decrease into a million/2 inch products a million/2 eco-friendly pepper decrease a similar a million or 2 thick slices white onion diced 2 good sized brocolli crowns a million. cook the rice in accordance to the kit 2. positioned the rooster in a pan and sprinkle with salt and basil. Bake at 350 until eventually performed (35-40 5 minutes depending how a lot) 3. Steam the brocolli onions and peppers for more effective or less 12 minutes. 4. dice the cooked rooster and combine all jointly. 5. eat

Answer 3

Easy, tasty recipe for a favorite.
3 lbs fryer, cut in pieces
1/3 cup flour
3 tablespoons oil
2 1/3 cups water
1 1/2 cups rice
1 cup milk
1 1/2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
fresh parsley

4 servings Change size or US/metric
Change to: servings US Metric

15 minutes 10 mins prep
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Dredge chicken in flour.
Heat oil and brown pieces on all sides.
Mix water, rice, milk, and seasonings.
Pour into greased 13x9 pan.
Top with chicken.
Cover with foil and bake at 350* for 50-55 minutes, until tender.
Sprinkle with parsley.

Answer 4

Make a chicken broth and use that to cook rice. Plus, before cooking your rice, you can also boil the chicken in the broth to give it that flavor (if you want the white kind). Also, it works much better if you have the flavor packet, which can be bought around supermarkets in Malaysia/Singapore.

Answer 5

Mix up some Vegeta chicken stock in water and boil the rice in that.
The instructions on the Vegeta will explain how.
Yum yum - instant (well, not perfectly instant) chicken flavoured rice!

Answer 6

MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

Answer 7

fry anion and bakon in a little bit of butter ad some pees .boiling the rise in hot water ,dryned ,ad to anion .........,fry for about 5 minute ad soya souse ,put on plate add parmigiano on top.!1!!!1 and bonappetit!!!!!!!!!!!!