I Cooked This
Hi! its been a long time since I posted anything, sorry. Today I will teach you how I made chicken rice. This cooking guide is more suited towards guys who cook. Why? Cause it is not as precise as those cooking recipe blogs that you can find out there. I think the way guys cook is kinda different from you ladies (no offense intended here).
Things that you need:
1. one whole chicken
2. garlic
3. ginger
4. spring onions
5. soya sauce
6. thick soya sauce
7. whole white pepper
8. suger
9. chili sauce
10. sesame oil
11. cucumber
1. one whole chicken
2. garlic
3. ginger
4. spring onions
5. soya sauce
6. thick soya sauce
7. whole white pepper
8. suger
9. chili sauce
10. sesame oil
11. cucumber
Cooking the chicken
*you need to do this first cause from this also you will get the stock for making everything else.
1. get one cooking pot big enough to place the entire chicken (make sure it is fully submerge)
2. cut off excess fat from the chicken's rear (this is important cause you'll need the fat later to cook the rice)
3. crush the ginger (use bout 6inches of garlic, you can use more but try not to use less for this is to get rid of the chicken smell)
4. stuff the crush ginger in to the chicken
5. get 3 stalks of spring onion 6. stuff the spring onion in to the chicken also
*you now have the chicken ready.
7. now get the pot of water boiling
8. add one table spoon of whole white pepper, if you don't have that then use white pepper powder but its nicer when its uncrush
9. throw in a few stalks of spring onion
10. add whole cloves of garlic if you like (this is not a prerequisite)
11. let this all boil for like 15minites
12. turn down the flames
13. put the chicken in breast side down
14. now close the cover, make sure the chicken is fully submerge and that the water is hot but not boiling
15. leave the chicken to cook for a minimum of 30min and a maximum of 45min, this depends on the size of your bird
16. check periodically to make sure the water does not boil, this is important
17. after 30 min check to see if the chicken is cook by poking it with a fork. If its cook then it should be easy to poke through else leave it for another 5min before checking again.
18. take the chicken out and submerge in icy cold water for around 10-15min
19. now take it out and put it on a plate. Allow it to dry
*you need to do this first cause from this also you will get the stock for making everything else.
1. get one cooking pot big enough to place the entire chicken (make sure it is fully submerge)
2. cut off excess fat from the chicken's rear (this is important cause you'll need the fat later to cook the rice)
3. crush the ginger (use bout 6inches of garlic, you can use more but try not to use less for this is to get rid of the chicken smell)
4. stuff the crush ginger in to the chicken
5. get 3 stalks of spring onion 6. stuff the spring onion in to the chicken also
*you now have the chicken ready.
7. now get the pot of water boiling
8. add one table spoon of whole white pepper, if you don't have that then use white pepper powder but its nicer when its uncrush
9. throw in a few stalks of spring onion
10. add whole cloves of garlic if you like (this is not a prerequisite)
11. let this all boil for like 15minites
12. turn down the flames
13. put the chicken in breast side down
14. now close the cover, make sure the chicken is fully submerge and that the water is hot but not boiling
15. leave the chicken to cook for a minimum of 30min and a maximum of 45min, this depends on the size of your bird
16. check periodically to make sure the water does not boil, this is important
17. after 30 min check to see if the chicken is cook by poking it with a fork. If its cook then it should be easy to poke through else leave it for another 5min before checking again.
18. take the chicken out and submerge in icy cold water for around 10-15min
19. now take it out and put it on a plate. Allow it to dry
Now your chicken is cook you proceed with the other items. I would cook the rice next cause it takes time to cook but its up to you which you do as long as you cook the chicken first.
Cook the rice
1. you need a wok
2. chop up a few cloves of garlic
3. wash two cup of rice till the water runs clean
4. add some vegetable oil in the wok
5. fry the chicken fat in the oil
6. if not enough oil then add some more oil
7. fry the garlic till golden brown
8. now add the rice and fry for 5 to 10 minutes till it gets transparent
9. throw it into the rice cooker
10. add two and a half cups of chicken stock (soup that you cooked the chicken in)
*the amount of water you add depends on how you like your rice, hard=less water, soft=more water
11. when the rice is cook stir and wait another 10min before you eat
Cook the "chicken rice soya sauce"
1. chop up two cloves of garlic
2. a little bit of oil in the wok when you fry the garlic to golden brown
3. add thee tablespoons of soya sauce
4. let this all boil
5. add one tablespoon of thick soya sauce
6. add five tablespoons of chicken stock
7. taste if it taste nice else add some more soya sauce if not salty or add some suger if not sweet enough
Make the chili sauce
1. get a blender
2. add one inch of ginger
3. add three cloves of garlic with the skin remove
4. add two tablespoons of chili sauce
5. depending on how thick you want the chili sauce add three tablespoons of chicken stock
6. one tablespoon of vinegar
7.blend till finely mesh
8. add fresh chili if desired
Serving the chicken
1. chop up some cucumber slices add this to the serving plate
2. chop up the chicken and put on top of cucumber
3. add "chicken rice soya sauce" try to put some on each piece of chicken
4. add two teaspoons of sesame oil
5. serve the rice
1. you need a wok
2. chop up a few cloves of garlic
3. wash two cup of rice till the water runs clean
4. add some vegetable oil in the wok
5. fry the chicken fat in the oil
6. if not enough oil then add some more oil
7. fry the garlic till golden brown
8. now add the rice and fry for 5 to 10 minutes till it gets transparent
9. throw it into the rice cooker
10. add two and a half cups of chicken stock (soup that you cooked the chicken in)
*the amount of water you add depends on how you like your rice, hard=less water, soft=more water
11. when the rice is cook stir and wait another 10min before you eat
Cook the "chicken rice soya sauce"
1. chop up two cloves of garlic
2. a little bit of oil in the wok when you fry the garlic to golden brown
3. add thee tablespoons of soya sauce
4. let this all boil
5. add one tablespoon of thick soya sauce
6. add five tablespoons of chicken stock
7. taste if it taste nice else add some more soya sauce if not salty or add some suger if not sweet enough
Make the chili sauce
1. get a blender
2. add one inch of ginger
3. add three cloves of garlic with the skin remove
4. add two tablespoons of chili sauce
5. depending on how thick you want the chili sauce add three tablespoons of chicken stock
6. one tablespoon of vinegar
7.blend till finely mesh
8. add fresh chili if desired
Serving the chicken
1. chop up some cucumber slices add this to the serving plate
2. chop up the chicken and put on top of cucumber
3. add "chicken rice soya sauce" try to put some on each piece of chicken
4. add two teaspoons of sesame oil
5. serve the rice
Well there we have it. The trick to getting your chicken rice tasting great is the "chicken rice soya sauce". Try to get it slightly salty with a sweet ending (that is why i mention using suger). As for the chili sauce its really depends on your taste, if you don't have vinegar the you could use lime or lemon juice.
Hope you guys get it right.
Bon Appetite
Bon Appetite
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