A chicken and Rice combo -a meal complete in itself, one for a busy weekday..!!
The first place I visited outside of India after marriage was Malaysia. And we spent a long 5 years there. The Chicken Rice shop was the first place I went to eat after I got there. It was in the mall right next to Endah Villa and a very short walk form our beautiful apartment there. Oh .. was I nervous or what?? Even after having been born and brought up in Oman, the sight of a new place and the entire idea of getting accustomed and setting up home on my own in another land was nerve racking… but the chicken rice shop had a calming effect on me. The taste was unbelievable the menu so simple yet immensely satisfying.
Now that I m in Bahrain, I often yearn for that taste. But there are no Chicken Rice shops here… that
was is a disappointment. I am not one to give up on food so fast .. I checked and checked and checked and finally came across a recipe very close to the original here.
Since I am unable to get maryland chickens and I do not have the time to make the stock, I am making this a bachelor’s chicken rice… full on shortcuts…
ROASTED CHICKEN RICE
Roast the chicken
- Whole Chicken legs – 4
- Ginger juice – 2 Tbsp
- Soy Sauce – 1 Tbsp
- Chinese 5 spice powder – 1 1/4 tsp
- White pepper powder – 1 tsp
- Honey – 3/4 Tbsp
- Marinate the chicken pieces with all the ingredients and keep in fridge for about an hour at least or till needed for use.
- Marinate in a shallow dish so that the chicken pieces are well covered.
- Preheat the oven to 200 C.
- When ready to use, remove the chicken from the marinade and roast in the oven for about 40 minutes till cooked through and the chicken is a nice brown color.
- You can test if the chicken is cooked by inserting a skewer into the drumstick. If the juices are not pink and they run clear, then voila… your dinner is almost done.
- Rice – 2.5 cups
- Maggie chicken stock cubes – 4
- Water – 1 liter + 1 cup
- Shallots – 3
- Garlic – 5 large
- Ginger – 2 cm
- Pandan Leaves – 2 tied in a knot
- Wash the rice thoroughly till the water is no longer cloudy and it runs clear. Drain the rice and keep aside.
- Now make the chicken stock by boiling about I.25 liter water and the maggie chicken stock. Bring it to a nice rolling boil and skim off the froth on top as it forms. Keep boiling and repeat till you will be left with clear stock.
- In a large pan add as many chicken fat trimmings as you can. This adds to the taste. However I did not have any and I used our plain old olive oil. In case you use the trimmings be sure to add a bit of oil so that you have enough oil /fat to fry the rice lightly.
- Once the oil/ fat has heated nicely saute the shallots, garlic and ginger. Once the shallots are slightly brown add the rice and fry it a bit.
- Add enough chicken stock to cook the rice. Add the pandan leaves and salt as needed.
- Cook it covered on a medium low flame till rice is done. Fluff up with a fork.
Serve the chicken rice with the roasted chicken, some chili garlic sauce and some sliced cucumbers. The remaining clear stock is served as a soup on the side. You can pour the soup on the rice while eating it or take sips off it as you polish off the rice….
Note: Pandan leaves are mostly used in Thai cooking. They have long green leaves and an unique flavor. They are used as flavoring agents in foods, to wrap foodstuff and also pound into a paste and used in desserts. In India, screw-pine leaves are sacred to the Hindu God, Shiva. In many Indian villages, the leaves are also tossed into open wells to scent the drinking water.They are available frozen and sometimes fresh in the Asian stores and markets. In English pandan leave are called screw-pine, in Malayalam it is called kaitha ella, Arabic it is kaithy , Tamil it is thazhai and Hindi it is called rampe. Details can be found here