Comfort Food Recipe – Chicken Rice

Published January 30, 2010 by Mary Jane

Hello People, hope you guys are doing well – who ever is reading my blog 🙂 I have come to a realisation some days you just don’t feel like cooking, tonight is one of those nights I have no energy for cooking. This week has been a tiring week, being emotionally upset with someone and work is busy… sometimes when I feel upset my food turns out to be miserable too, bland and tasteless – might as well call it a blob. So it just goes to show that when you cook you need to add a special ingredient into it and it’s ‘LOVE’ So tonight I will still cook my dinner and let you guys know how it turns out 🙂

Anyways, this particular recipe is very simple – there’s quite a few variation to the chicken rice recipe. I’ve recently found this packet of Hainanese Chicken rice pre-mix sauce that makes awesome chicken rice – it’s for a night when I feel lazy. Anyways, my recipe is still quite simple – I still go with my own motto ‘anyone can cook if you put your heart to it’

Here it is…

Maryann’s Chicken Rice

Ingredients

3-4 pieces of chicken thighs
1 small ginger
4 sprigs of spring onions
2-3 cloves of garlic
3 tablespoon of soya sauce
1 teaspoon of sesame oil
1 cup of rice

Instructions

1. To prepare for the rice part – you must heat up the pan with some oil and add in minced garlic, chopped spring onion, large pieces of ginger and stir fry it until you can smell the aroma and add in the rice and stir fry it for a few more minutes. Chuck the rice into the rice cooker and if you like it’s optional You can tie up some spring onions into knots and chuck them in 🙂

2. Now the chicken part – heat up the pan with some oil and add in exactly the same ingredients for preparing the rice part except this time you add in some sesame oil and soya sauce for extra fragrance. Take out the sauce put it aside and start browning the chicken thighs. Now traditionally chicken rice are made out from whole chicken, but if you’re lazy like me just use thighs they taste just as good and quicker to cook.

3. When the chicken thighs are golden brown, pop in the sauce and let it simmer for a few minutes until the thigh soaks up the goodness of the sauce. Make sure you keep some table spoon worth of sauce for plating.

4. Now it’s plating time, usually I would serve my chicken rice with some Chinese vegies – Gai Lan is my favourite with chicken rice. And ofcourse pour the remainder sauce over the chicken to keep it saucy and garnish with red hot chillies or coriander and you’re laughing!!

Enjoy…

Chicken Rice

Chicken Rice

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