Monday, 28 October 2013

Idiot-proof recipe for chicken rice

I used chicken wings instead of drumsticks last Sunday.
No need to chop into smaller bits.
 THERE was a TV series on Robin Hood shown sometime in the 60s during my childhood. Little John and Robin Hood apparently eat nothing but wild fowls (shot with arrows of course) roasted  over a fire in the forest. When cooked, they would each tear a drumstick and eat heartily while making plans to rescue Miriam.

It would be good too, for the audience to be similarly engaged, not in rescuing Maid Miriam, but in partaking that drumstick while watching TV.

So, here's an idiot-proof recipe to cook chicken rice using chicken drumstick (or any parts of the chicken you like best) instead of a whole chicken which you would need to chop up after cooking (could be messy with a lot of bits splattering around -- besides, you need a cleaver).

Get two drumsticks (thawed frozen ones from Cold Storage should be fine). Once home, wash and dry them, then rub over with salt till the skin is smooth and clean. Cook them in a pot of water. Throw in spring onions (tied into a bundle), garlic cloves, and lots of ginger slices. Bring to boil, then simmer till the drumsticks are cooked. This will probably take about half to an hour. Remove drumsticks and place them into a basin filled with ice. Count up to 10 (moderate speed) and remove. Drizzle some sesame oil over the drumsticks.

Now, fry some shallots, ginger slices and garlics (smashed) in a bit of oil till fragrant. Add two cups (or more depending on the number of people willing to eat your chicken rice) of rice grains. Fry for a little while and then transfer into rice cooker. Add enough stock which you have used to poach the chicken, to cook the rice.

Serve with a dip -- chilli sauce. lime juice and grated ginger (available especially for chicken rice, packaged in small bottles). Add thick black soya sauce if you like.

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