Malaysian Chicken Rice

Przygotowanie stanowiska

Składniki

Sposób przygotowania

Krok po kroku

1. 1

   Prepare the chicken: place the whole chicken in a large pot with the ginger, garlic, and salt. Cover with water.

   Około 5 min

2. 2

   Bring the water to a boil over high heat, then immediately reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through.

   Około 30 min

   Wskazówka kucharza: Ensure the water is barely simmering to keep the chicken tender.

3. 3

   Carefully remove the cooked chicken from the pot and plunge it into an ice bath for 10 minutes to stop the cooking process and ensure tender skin.

   Około 10 min

   Wskazówka kucharza: This step makes the skin firm and helps retain moisture.

4. 4

   Once cooled, pat the chicken dry and chop it into serving pieces. Strain the poaching liquid to reserve the chicken broth for the rice.

   Około 5 min

5. 5

   To make the rice, heat the sesame oil in a medium pot over medium heat. Add the minced garlic and minced ginger, and sauté until fragrant, about 1 minute.

   Około 2 min

6. 6

   Add the rinsed long-grain rice to the pot and stir to coat with the aromatic oil.

   Około 1 min

7. 7

   Pour in the chicken broth and add the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and the rice is tender.

   Około 18 min

   Wskazówka kucharza: Do not lift the lid during cooking to ensure even steaming.

8. 8

   While the rice cooks, prepare the chili sauce: combine the chopped red chili, minced garlic, grated ginger, lime juice, sugar, and soy sauce in a small bowl. Mix well.

   Około 5 min

   Wskazówka kucharza: Adjust chili to your spice preference.

9. 9

   Fluff the cooked rice with a fork. Serve the chopped chicken alongside the fragrant rice, garnished with sliced cucumber and chopped cilantro. Offer the chili sauce on the side.

   Około 2 min