Ramadan Chicken Rice
Ingredients
2 pieces whole chicken breast, cut into half
1 tbsp salt
1 tbsp light soy sauce
1 tbsp ginger juice
1½ tbsp oyster sauce
4 tbsp ghee
1 large onion, chopped finely
5 garlic, chopped finely
1 thumb-sized ginger
1 cinnamon bark
2 star anise
4 cups Thai long grain rice
3 salam leaves or screw pine leaves, knotted
1 cup MARIGOLD Evaporated Filled Milk
3½ cups water
3 tbsp chicken stock seasoning
Chili sauce ingredients:
1 thumb-sized ginger
6 fresh chilies
3 cloves garlic
4 tbsp vinegar
½ cup water
(Blend together)
1 tbsp sugar
1 tsp salt
A few drops of sesame oil
Garnish:
Fried shallots
Spring onions, cut
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Marinate chicken with salt, light soy sauce, ginger juice and oyster sauce for 20 minutes.
Heat pan with 2 tbsp oil, brown chicken skin and remove to side plate.
Then steam chicken over boiling water for 20 minutes. Leave aside.
Heat ghee in a pan, sauté onion, garlic and ginger till fragrant. Add in cinnamon, star anise, long grain rice and salam or screw pine leaves. Stir-fry for a minute and cook rice in a rice cooker with MARIGOLD Evaporated Filled Milk, water and chicken stock seasoning.
Blend chili sauce ingredients together. Season with sugar, salt and some sesame oil.
Just before serving, fluff rice and serve with cut steamed chicken and chili sauce on the side. Garnish with some spring onions and fried shallots.
Let the cooked rice stand for 20 minutes before fluffing it to avoid rice breaking up.
