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Thursday, August 7, 2008

Chicken Rice

Chicken Rice is a my whole family's favourite. Although I came home from work late today, it was still in time to cook everything because my Chicken Rice is really simple unlike the traditional method. However, I always received compliment not just from my family but also from guests when served this during entertaining. Try it to believe it.

CHICKEN RICE (serve 4-6 persons):
4 cups Rice - wash & drain
4 cups Water
2 scoop Margarine
3 cloves Garlic - chopped
1 Cinnamon Stick**
1 Star Anise**
2 Cardamon**
4 Cloves**

1 inch Ginger - smashed with the back of knife
1 Screwpine Leaf
1 tsp Maggee Chicken Stock
1 tsp Salt

1. Heat up margarine in a pot.
Fry garlic & spices marked** until fragrant.
Add in ginger, screwpine leaf & rice. Stir for a while.
Add in water, chicken stock & salt.
Place pot in a rice cooker & let it cook.

2. Serve with chicken soup, chilli sauce, roast chicken topped with brown sauce, cucumber/tomato/salad.

1/2 Chicken marinated with salt, black pepper & ginger juice for about 1 hour or minimum 10 minutes. Grill in an oven for 1 hour.

Blend 3 red chillies, few Chilli Padi, 1 garlic, 3 tbsp vinegar, water, salt & sugar. Balance the taste to ensure hot, sweet and sour.

Heat up 1 tbsp oil & add in 1 tsp soup spice, chicken, water & salt. Boil until is done. Sprinkle with fried onion and chopped spring onion & celery.


  1. Yupes, looks yummy!!!!! I know you told me before, but how do I make the brown sauce? Nak cuba buat....tapi I can't remember what the ingredients were.....
    Thanks! Ja

  2. Ja, there are two options. One: buy brown sauce powder & boil with water. Two: make your own which is also not difficult. The one in the photo I combine both. Melt a tbsp butter + 1 tbsp flour + milk + salt & pepper...! Hope it helps.

  3. Ja, forgot something, here is correction (which is method Two): Melt a tbsp butter + 1 tbsp flour + milk + salt & pepper + drip from roast chicken...!


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