Thursday, August 28, 2008

How to Make Chicken Rice


This is a simple home made chicken rice recipe that I usually make to go with my roast chicken. Sometimes I would just buy the chicken from El Pollo Loco and cook the rice to go with it.


Chicken Rice
Serves 2-3 adults

1/2 cup jasmine rice
1/2 cup basmathi rice
2" ginger, pounded
1 cube chicken stock
1 3/4 cup water
1/3 tsp turmeric powder
salt & sugar to taste
3 tbsp veggie oil

1. In a bowl, mix water with turmeric powder and chicken stock.

2. In a pot, heat the oil and saute ginger until fragrant.

3. Add in rice and stir a couple of times.

4. Add water and turn the heat to high.

5. Add salt and sugar to taste and stir a few more times. Let it boil.

6. Cover and simmer for 20-25 min, depending on your stove.

7. Once cooked, let it sit for 5-10 min (covered).

Served warm with Roast Chicken. Garnish with fried shallot/onion.

* If you are using chicken broth instead of cubed chicken stock, just replace the amount of water with chicken broth. Too much water/broth will make your rice too starchy.

** Cup mentioned for rice is regular measurement cup and not rice cup. I do not have rice cup. ;)






14 comments:

Zue Murphy said...

Bulan puasa nanti sedap berbuka dengan nasi ayam ni.selamat berpuasa!

DanGarion said...

Oh that sounds good. We are going to have to make that soon!

lauren said...

How funny! I do not have a regular measurement cup--only rice cups :) I only recently discovered that the Asian rice cups are smaller than 8 ounces. No wonder I'm a terrible baker! Lol.

Lore said...

Both the roasted chicken and the rice look really yummy!!! I'm pretty much an idiot in the kitchen when it comes to rice so I have to ask: is there any particular reason for using two types of rice?
Can't wait to use your recipe proportions, maybe my rice won't come out as starchy this time :)

Salt N Turmeric said...

Zue, ini memang sedap makan untuk buka puasa. Berbaloi puasa!

Dangarion, thank you. ;)

Lauren, me neither! lol. I use tupperware. either way, the water portion is the same.

Lore, thank you. I used 2 types of rice because basmathi is a bit grainy while jasmine is starchy. I use basmathi when im making briyani rice while for chicken rice, I like it to be softer.

Lore said...

Thanks for answering Farina! It all makes sense for me now :)

Salt N Turmeric said...

You're most welcome Lore.

Farah said...

ayam tu nampak sungguh laa sedap...
ok....tmbh another menu for u to make bila balik malaysia nanti...muahhahahahhh

Jin Hooi said...

Interesting way of making chicken rice, have to give it a try !! Thanks for sharing

chou said...

Thank you for sharing why you used two kinds of rice, like Lore I was curious. Looks yummy.

Salt N Turmeric said...

farah, kalau kat Kl abg nie beli aje dari restaurant kat d'sara height tu. muahaha!

Jin Hooi, welcome! Do give ther recipe a try and come back and let me know how it turned out ok? ;)

Chou, welcome. It is my pleasure in sharing recipes. ;)

Sri said...

Oh yummy!!! It's interesting you used tumeric. I have to try this one. I usually made this with sesame oil.

Lilian said...

Hi, I'm thinking of trying out your chicken rice recipe as well as the accompanying roast chicken recipe as it sounds delicious. If i were to use jasmine rice only how much water/stock should I add? Is 1 3/4 cup sufficient? Also how much salt and sugar? Thanks if u can reply asap.

Salt N Turmeric said...

Lilian, if you're using jasmine rice only, use the same amount of water/chicken stock like you normally do when you cook your rice. Maybe 1 2/3cup because you dont want the rice to get too soggy. Salt n sugar depends on your tastebud. Add a little bit of both, stir and taste.