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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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:DDDD Ingredients:
200 g chicken breasts |
1 teaspoon pepper |
3 onions |
3 garlic |
5 slices ginger |
1 pandan leaf |
6 cups water |
1 cup rice |
1 tablespoon olive oil |
2 fresh chili peppers |
1 teaspoon oyster sauce |
1 teaspoon sesame oil |
chicken stock (from boiling the chicken later ) |
2 cucumbers, slices |
3 cherry tomatoes |
1 parsley, leaf |
Directions:
1. Chicken and soup :.
2. • Place the chicken into a pot , and add water until the chicken is covered .
3. • Remove the chicken , add 3 slices of ginger , 1 teaspoon of salt ,1 teaspoon of pepper , 1 sliced onion and garlic in the water and wait for the water to boil for 5 minutes .
4. • Then , add the chicken in the pot , and heat it over high heat for 15 minutes and then , low heat for 15 minutes .
5. • Remove the chicken and place it in a pot of cold water for 10 minutes . ( This is to make the chicken meat juicy and tender . ) ( Keep the stock from the pot which the chicken was heated in . ) ( Pour in a bowl as soup ).
6. • After removing the chicken from the pot , slice it .
7. Rice :.
8. • Grind the remaining 3 onions , garlics and slices of ginger till theres no solids . ( Keep abit of extra paste for the chilli later . ).
9. • Add the paste into a saucepan and add olive oil in it .
10. • Wash the rice , and add the paste and stock to the rice and stir thoroughly .
11. • Add the pandan leaf , and cook the rice .
12. Chilli :.
13. • Grind the chilli after removing its seed , with the excess onion garlic and ginger paste and the chicken stock .
14. Sauce :.
15. • Stir the oyster sauce , sesame oil , 1 teaspoon salt and the remaining chicken stock together .
16. Garnishing and Serving :.
17. • Put the rice on a plate , place the chicken on top of the rice , and pour the sauce over the chicken meat .
18. • Put parsley leaves on top of the soup .
19. • Put sliced cucumber and the cherry tomatoes at the side of the rice .
20. • Lastly , serve it with a saucer of chilli .
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