Sunday, January 8, 2012

Chicken rice recipe handed down from a Hakka Grandpa


Granddad was at one time a company cook who whips up huge portions of meals for the employees. When he emigrated to Southeast Asia as an adult, he brought along home cooking skills he learned from the the vibrant southern province of China he was raised.

Ingredients :
Chicken fillet from whole chicken (breast and thigh meat)cut into small pieces
Dried black shitake mushroom (soaked for 2 hours, change water half way through), slice into quarters
Ginger slices
Garlic (2) cloves wash and dry, leave unpeeled & uncut
Long-grain rice : 2 1/2  cups
Cooking oil
Chicken stock or water (3 cups)
Sesame oil (1 TBS)
Lemongrass (optional) remove root, smash the white portion and cut the green stalk into segments

- Marinate chicken in soy sauce & pepper. Leave in the fridge for at least 2 hours.
- Wash rice and drain.
- Fry garlic cloves, mushroom, chicken and ginger (in this order) till fragrant. Remove from heat and set aside.
- Fry uncooked rice and add chicken stock or water little by little to prevent it from sticking to the bottom.
- Return chicken meat, mushroom, garlic and ginger. (Add lemongrass if available or preferred)
- Add in remaining water or stock till it covers just above the rice.
- Cover and cook in medium low heat for 15 - 20 minutes
- When ready, drizzle some sesame oil, stir and fluff the rice. 

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