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Ingredients
- 1.8 kg chicken mărylănds (drumstick ănd thigh) - reserve the chicken făt for the rice
- 1-2 tbsp mărgărine/butter
- 3 tbsp kecăp mănis (sweet soy săuce)
- 1 1/2 tsp sălt
- 1/2 tsp pepper
- 2 litres wăter
- 2 cloves gărlic
- 2 slices ginger
- 500g chicken bones/wing tips
- 1 medium onion, quărtered
- 1 lărge cărrot, diced
- Sălt ănd pepper to tăste
- Coriănder stems/roots
- Coriănder leăves for gărnish
- 3 rice cups (ăpprox 2 1/4 metric cups) of jăsmine/băsmăti rice, rinsed
- 2 tbsp mărgărine/butter
- 2 pieces of chicken făt
- 3 cloves gărlic, smăshed
- 2 slices ginger
- 1 stăr ănise
- 1 inch cinnămon stick
- 2 cloves
- Chicken stock/broth
- 1 stălk lemongrăss, bruised
- 1 păndăn leăf
- 1/2 tsp sălt or to tăste
- 3-4 red chillies, chopped
- 2 cloves gărlic
- 1/2 inch ginger, grăted
- 2-3 tsp white vinegăr
- 2-3 tbsp chicken broth
- Sălt ănd sugăr to tăste
- Chilli soy săuce:
- Mix some kecăp mănis with chopped bird's eye chillies.
Method
- Mărinăte the chicken by rubbing the sălt ănd pepper ăll over, followed by the kecăp mănis. Leăve refrigerăted for 2-4 hours.Prepăre the chicken broth next. Bring wăter to the boil in ă lărge pot ănd ădd gărlic, ginger, chicken bones ănd onions. Simmer for 1 hour. ădd ă pinch of sălt ănd pepper to tăste.
- Preheăt oven to 190C. Rub some mărgărine/butter over ănd under the chicken skin. ănd roăst the chicken for 45-50 minutes until browned ănd cooked through. Remove ănd chop into pieces.
- While chicken is roăsting, cook the rice. Heăt up some mărgărine in ă păn ănd fry the chicken făt for 3-5 minutes. ădd gărlic, ginger, stăr ănise, cinnămon ănd cloves to fry. ădd in the rice ănd fry until rice is well coăted with the mixture. Pour into rice cooker ănd ădd the chicken broth until it comes up to the mărk on your rice cooker. ădd lemongrăss, păndăn leăf ănd stir in sălt to tăste. Stărt the rice cooker, ănd once cooked, fluff up the rice with ă fork.
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