Homemade Chicken Rice
Homemade chicken rice is easy to make. Served with chilli sauce, so satisfying to eat.
Have some fun cooking and feasting with your family this weekend! Yum!!
Say OK to OKI
Have some fun cooking and feasting with your family this weekend! Yum!!
Say OK to OKI
Ingredients:
Steamed Chicken
1 whole chicken
Generous amount of salt for cleaning.
2 tbsp ginger paste
1 tbsp salt
5 pandan leave and tie a knot
6 cloves bashed garlic with skin intact
Chicken Rice
OKI Premium Sunflower Oil
3 cup jasmine rice
4 pandan leaves tied into 2 knots.
Generous amount of salt for cleaning.
7 limes leaves
2 lemon glass
20gm sliced ginger
6 to 7 cloves bashed garlic with skin intact
Chilli Sauce
4 red chilli
50 gm garlic
1 lemon
1.5 tbsp reserved fragrance sunflower oil.
1 whole chicken
Generous amount of salt for cleaning.
2 tbsp ginger paste
1 tbsp salt
5 pandan leave and tie a knot
6 cloves bashed garlic with skin intact
Chicken Rice
OKI Premium Sunflower Oil
3 cup jasmine rice
4 pandan leaves tied into 2 knots.
Generous amount of salt for cleaning.
7 limes leaves
2 lemon glass
20gm sliced ginger
6 to 7 cloves bashed garlic with skin intact
Chilli Sauce
4 red chilli
50 gm garlic
1 lemon
1.5 tbsp reserved fragrance sunflower oil.
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OKI Premium Sunflower OilCooking Instructions
Steamed Chicken
1. Clean the chicken under running water.
2. Remove any excess fat from the chicken and pluck or remove stray feathers if any. Set aside.
3. Rub salt all over the chicken surface and in the cavity of the chicken.
4. Rinse off the salt. Ensure that the water is clean when you pour it out from the cavity.
5. Use scissors to cut away the tips of the claws.
6. Pour boiling water all over the chicken to get rid of unwanted chicken smell.
7. Fold the chicken feet and tuck them into the cavity.
8. Tuck the chicken neck below one of the wings.
9. Pat the chicken dry with absorbent kitchen paper towel and place in a large deep-metal plate suitable for steaming.
10. Mix ginger paste and salt in a bowl and then pour it over the chicken and rub the marinade all over the body and also inside the cavity.
11. Stuff pandan leaves & bashed garlic with skin intact inside the cavity.
12. Cover and let it marinade for a while.
13. Pour water in the wok over high heat.
14. Once the water is boiled, steam the chicken over medium high heat for about 20 to 25 minutes.
15. Turn off the heat and let it cool down a little bit before cutting the chicken into serving pieces.
16. Remove the chicken from the wok, reserving the steamed broth for cooking chicken rice.
17. Remove all the stuffed ingredients from the cavity.
18. Cut the whole chicken and pour balance of reserve steamed broth over the chicken.
19. Serve the sliced chicken with the rice, chilli sauce, and fresh cilantro.
Chicken Rice
1. Clean jasmine rice under the running water and rinse away the water.
2. In a large wok, heat OKI premium sunflower oil over low heat.
3. Add bashed garlic, ginger slice, lemon glass and stir fry until fragrance.
4. Scoop out 1.5 tablespoon of cooked fragrance oil for later use.
5. Add washed jasmine rice, lime leaves, pandan leaves and salt.
6. Stir fry until rice is well absorbed with oils.
7. Transfer the rice to a rice cooker.
8. Add 2 cups of water & 1 cup of steamed chicken broth into the rice cooker.
9. Power on the rice cooker and start cooking.
Chilli Sauce
1. Add red chilies, ginger, garlic and lemon juice and reserved fragrance oil into blender.
2. Add salt and sugar and blend until well combined.
1. Clean the chicken under running water.
2. Remove any excess fat from the chicken and pluck or remove stray feathers if any. Set aside.
3. Rub salt all over the chicken surface and in the cavity of the chicken.
4. Rinse off the salt. Ensure that the water is clean when you pour it out from the cavity.
5. Use scissors to cut away the tips of the claws.
6. Pour boiling water all over the chicken to get rid of unwanted chicken smell.
7. Fold the chicken feet and tuck them into the cavity.
8. Tuck the chicken neck below one of the wings.
9. Pat the chicken dry with absorbent kitchen paper towel and place in a large deep-metal plate suitable for steaming.
10. Mix ginger paste and salt in a bowl and then pour it over the chicken and rub the marinade all over the body and also inside the cavity.
11. Stuff pandan leaves & bashed garlic with skin intact inside the cavity.
12. Cover and let it marinade for a while.
13. Pour water in the wok over high heat.
14. Once the water is boiled, steam the chicken over medium high heat for about 20 to 25 minutes.
15. Turn off the heat and let it cool down a little bit before cutting the chicken into serving pieces.
16. Remove the chicken from the wok, reserving the steamed broth for cooking chicken rice.
17. Remove all the stuffed ingredients from the cavity.
18. Cut the whole chicken and pour balance of reserve steamed broth over the chicken.
19. Serve the sliced chicken with the rice, chilli sauce, and fresh cilantro.
Chicken Rice
1. Clean jasmine rice under the running water and rinse away the water.
2. In a large wok, heat OKI premium sunflower oil over low heat.
3. Add bashed garlic, ginger slice, lemon glass and stir fry until fragrance.
4. Scoop out 1.5 tablespoon of cooked fragrance oil for later use.
5. Add washed jasmine rice, lime leaves, pandan leaves and salt.
6. Stir fry until rice is well absorbed with oils.
7. Transfer the rice to a rice cooker.
8. Add 2 cups of water & 1 cup of steamed chicken broth into the rice cooker.
9. Power on the rice cooker and start cooking.
Chilli Sauce
1. Add red chilies, ginger, garlic and lemon juice and reserved fragrance oil into blender.
2. Add salt and sugar and blend until well combined.
