I tried making the famous Hainan chicken rice last week and it was quite a success. (Can ask hubby or even Uncle Fabian to verify) So here’s the secret..
For the rice :
1) Boil some chicken bones to get the stock ( i use two chicken thighs)
2) Measure out the rice and add in the required liquid in chicken stock from point 1
3) Place some sliced ginger and two stalks of pandan leaves into the rice
4) pour in one packet of Singlong pre-mix spices for chicken rice into the rice
5) on the rice cooker and soon you will have the fragrant rice
For the roast chicken ( about 1.5kg to serve 5)
1) marinate the chicken using oyster sauce, salt, sugar, pepper and dark soya souce for 4 hours
2) carefully, tear the chicken skin away from the flesh and rub melted butter underneath the skin.
3) Then rub some more butter all over the chicken
4) Sprinkle salt and pepper all over the chicken and place in an oven
5) Roast for one hour
6) the chicken is cooked once the chicken thigh can be moved easily from the bones or when the juices run clear when you pierced though the meat.
Your chicken rice is now ready.. Served with cucumber or ajar and tomatos.. Enjoy!
