Saturday, June 8, 2013


To marinate Chicken:

2 chicken thigh parts with skin
( can choose any part as u like )
1 tbsp ginger & garlic paste
1 tsp sesame oil
½ tbsp chicken seasoning powder
1 tbsp oyster sauce
1 tbsp Chinese cooking wine

Marinate & keep for 20 minutes

For Rice:

2 cups Basmati rice ( washed,
per-soaked & drained )
1 tbsp ginger & garlic paste
1 tbsp oyster sauce
1-2 tbsp sesame oil
Salt to taste
1 tbsp chicken seasoning powder
1 screw pine leaf
3 cups of water


Heat up oil, fry ginger & garlic 
paste for 2 minutes, add oyster 
sauce & stir.

Add rice & stir for few minutes.

Remove from fire.

Mix water, chicken stock, screw 
pine leaf, & salt in the rice cooker.

Add in the rice into rice cooker & 
mix well.

Using rice cooker steamer, add 
only chicken pieces in the steamer, 
cook both rice & chicken in cooker 
till done ( 20-25 minutes ) ( keep the
chicken marinate sauce for soup )

For Soup:

1 shallot sliced
½ tsp oil

For Garnishing:

Spring onion chopped
Fried shallots


Fry shallots in oil, add chicken
Marinates sauce & some water.

Once soup start to boil remove from fire.

Garnish with spring onions & shallots.

For Chilly Sauce:

3 red chilies
2 birds eye chilies
2 cloves garlic
1 piece ginger
Salt & sugar to taste
Water to griend

Calamasi lime / vinegar to taste
Dash of sesame oil


Grind all the above ingredients 
together expect lime/ vinegar.

After grinding squeeze some lime/
vinegar to the chilly sauce, oil & mix .

To Serve Chicken Rice set:

Garnish with spring onions

Serve chicken rice, steamed chicken,
sliced cucumber, chilly sauce & soup

No comments:

Post a Comment