Mdm Lidia's Buttery Chicken Rice

Name: Mdm Lidia's Buttery Chicken Rice
Cuisine: British
Ingredients: 1 Whole Chicken; 10 big Slices of Ginger; 8 crushed Garlics; Season to taste (chicken powder); 4-5 Cups (washed & drained); 2-3 tbsp Butter; 1 long stalk of Lemon Grass (cut & lightly bruised); 8 Slices Ginger; 6 Crushed Garlics; 1 tbsp Chicken Seasoning Powder; (Use Knorr's or maggie's); 1 . Chilli; Red Chillies + few tbsp water+ an inch ginger + Garlics + vinegar/lemon juice + sugar = blend; 2 . Ginger; Ginger + Garlic + Oil + Salt = Blend. Then sautéed; 3 . Soy Sauce; sesame oil + light soy sauce - mixed well; See instruction & pic attached

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Our family's Buttery Chicken Rice Recipe. One of mom's popular (ala-carte) menu lists in her canteen before.

#chicken #chickenrice #streetfood #steamedchicken #rice #starch #breakfast #dinner #lunch #heirloom #familyrecipe #nasiatam #nasi #ayam #malaysia #malaysian

Our family's Buttery Chicken Rice Recipe. One of mom's popular (ala-carte) menu lists in her canteen before.

#chicken #chickenrice #streetfood #steamedchicken #rice #starch #breakfast #dinner #lunch #heirloom #familyrecipe #nasiatam #nasi #ayam #malaysia #malaysian

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Our family's Buttery Chicken Rice Recipe. One of mom's popular (ala-carte) menu lists in her canteen before.

#chicken #chickenrice #streetfood #steamedchicken #rice #starch #breakfast #dinner #lunch #heirloom #familyrecipe #nasiatam #nasi #ayam #malaysia #malaysian

Our family's Buttery Chicken Rice Recipe. One of mom's popular (ala-carte) menu lists in her canteen before.

#chicken #chickenrice #streetfood #steamedchicken #rice #starch #breakfast #dinner #lunch #heirloom #familyrecipe #nasiatam #nasi #ayam #malaysia #malaysian

Saved

Ingredients

A. Chicken Stock & Soup
1Whole Chicken
10big Slices of Ginger
8crushed Garlics
Season to taste (chicken powder)
B. Long Grain Basmati Rice
4-5 Cups(washed & drained)
C. Chicken Rice
2-3 tbspButter
1long stalk of Lemon Grass (cut & lightly bruised)
8 SlicesGinger
6Crushed Garlics
1 tbspChicken Seasoning Powder
(Use Knorr's or maggie's)
D Sauces/Dips
1. Chilli
Red Chillies + few tbsp water+ an inch ginger + Garlics + vinegar/lemon juice + sugar = blend
2. Ginger
Ginger + Garlic + Oil + Salt = Blend. Then sautéed
3. Soy Sauce
sesame oil + light soy sauce - mixed well
E. Clear Soup
See instruction & pic attached

Saved

Steps

1

Prep ingredients. Start with A, B, C & D
2

Prep A - stuff chicken cavity with 4 big Slices of Ginger & 3 crushed garlics. Place chicken in a pot & fill it with water. Pour enough water to cover the chicken. Add the remaining ingredients in A into the pot. Let it boil. Once boiled for 5-10mins, let it simmer over low heat for 25mins (with Lid on). Remove chicken from the pot & let cool/dry. Brush chicken with sesame oil (optional). Do not discard the soup. It will be used to cook the rice and the remaining balance will be served as soup.
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B - Wash & Drain rice.
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C - Sauté C in butter until fragrant. Then pour C into B. Then add enough chicken stock (A) into the pot to cook the rice. (If u still have extra broth/stock, Leave the left over stock in the pot for soup later on - in E). Stir & mix. Turn rice cooker on & let it cook.
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When the rice is cooked, use CHOPSTICK to fluff the rice. Leave the rice on ‘warm’.
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D - Sauces / Dips. 1. Chilli Sauce: 👉🏻 5 big red chillies (sliced) + an inch ginger+ 4 garlics + 1/4 vinegar or lemon + 1/4 water + 1tbsp sugar = blend well. Taste. Adjust taste accordingly. 2. Ginger: 👉🏻 Ginger + garlic (ratio 3:1) + 1/2 oil = blend well then sauté until fragrant. 3. Soy Sauce: 👉🏻 1 tsp sesame oil + 2 tbsp light soy sauce=mix well. Taste. Pour over chicken.
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E - Clear soup. Ideally, Chicken rice clear soup SHOULD taste very subtle & 'clean'. Therefore, use the left over chicken stock in A. Fill up half of the pot with water. Add clean cut coriander roots and slices of white radish. Let it boil and then simmer for another 30-45mins. Strain (opt) when served. Garnish with chopped spring onions/scallions.
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Serve warm.