I have decided to write a food entry.
Wow! Get excited!! hmm...
I don't usually write blogs about food because I am not a fan of food. Pretty sad, but I'm working on it. I think food just comes out as waste anyway, so why indulge in something that may potentialy harm you if you have too much of it?
Anyway, all my recipes are fast, and easy. Try this if you're bored...or if you miss me :P
I'm a bit bored so I've added some 'tips' in between.
Chicken Rice
(Half Foochow because I am Foochow by descent but I-dono-wat by birth)
**UPDATE: All the ingredients are 'to taste', ie. put as much as you like, if you're a fan of garlic put more if not put less, as that is how I cook everything unfortunately... I have a measure in my head somehow! Sorry engineers. So here are some measurements added to the recipe, I don't really know how accurate they are... Good luck!
** AND....I forgot the chilli!! Too lazy to get my blender smelling and tasting like chilli, so I don't eat it with chilli. Otherwise, blend chilli, lime, sugar and vinegar and add blended garlic...and mix together!)
Added 1 March, 2009
Bahan-bahan:
1 whole chicken
Ginger and garlic, pounded if not finely chopped
ONE and a HALF whole garlics, and hmm...maybe TWO of 2cm Ginger pieces
ONE whole stalk of Spring onion for garnishing and soup
TWO or THREE Pandan leaves for rice (available frozen and oriental stores)
TWO or THREE Pandan leaves for rice (available frozen and oriental stores)
2 stalks lemon grass, pounded with a pestle to expose taste/smell/juices (available frozen at oriental stores)
TWO cups Uncooked Rice! (if using more rice, use more ingredients. Eg 4 cups rice, double all the ingredients)
Sesame oil, light soy, salt, MSG, Sarawak white pepper powder TO TASTE (really)
To cook chicken:
1. Boil chicken in a big pot of water. Add a whole garlic thing. ie this:
2. Add ONE of the 2cm cut/pounded ginger, the more the better but to taste.
3. Add salt and MSG (if required) near the end of boiling. I think I use approx. 2 shakes/sprinkles of MSG and 2 pinches salt.
To cook rice:
1. Heat oil in a pan, preferably non-stick. (You'll find out why). How much oil? Up to you. I use just enough to make sure all the rice is covered in a thin layer of oil. (ONE tablespoon)
2. Add the OTHER 2cm ginger chopped/pounded and the ONE and a HALF garlic, and the TWO lemongrass stalks- fry till aromatic and/or slightly light brown
3. Add washed rice, fry till rice is slightly light brown. Add salt to taste.
4. Transfer to rice pot. Use water from boiling the chicken to cook the rice. Use slightly more than usual, pre-fried raw rice turns out hard otherwise. Tie pandan leaves (as many as you desire) into a knot, this prevents the leaves from breaking and ending up in your mouth later on. Place it on top, and start your rice cooker! Remember to keep some of the water for your soup later on.
To serve:
1. Remove chicken from pot. Wait to till slightly cool. Pour some(small amount)of sesame oil over. (approx TWO tablespoons of Sunlight Brand Pure Fragrant Sesame Oil)
2. Use scissors to cut nicely like restaurant style cutting.
3. Immediately sprinkle refined salt over the chicken skin. Add soy sauce to taste. Add the rest of sesame oil to taste. (ie. test it by eating some first, if the taste is not strong enough, add more, if it's too strong, too bad :P)
4. Please wait till chicken is slightly cool, so that the skin is sticky and not slippery. Salt sticks better to sticky chicken skin (cooked ones only yea).
5. Get the soup out and garnish with spring onion (Chopped finely)
It only takes 20minutes to cook. (Depending on how efficient you are in the kitchen...takes me around 20minutes) And the results are rewarding!
Now nobody has any excuse whatsoever that they don't know how to cook. It's easy! Especially if you're a busy student or working person, and you miss chicken rice...
Selamat Menjamu Selera!
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