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Thursday, August 26, 2010

Recipe: SLR Fried Chicken Rice

cooked this for buka puasa at home last sunday. it's my own recipe, tried, altered & tested a few times before & here's the recipe to share.

Ingredients for Fried Chicken:

3 chicken breasts
2 cloves garlic, minced/ crushed
2 egg white
2tbs 'Mukmin' salsa sause (from Tesco)
1 tsp. chilli powder or chilli sauce
salt & pepper seasoned to taste
Seasoned flour for chicken coating which i used Puas brand (bought from Tesco) 

for Garnishing

cucumber, tomatoes & lettuce
2 Tbsp. fried shallots

Ingredients for Rice:

2 cups rice, washed and drained
1 small piece ginger
3 shallots
2 cloves garlic
(blend all 3 ingredients above)

2 tbsp. butter
2 pandan leaves
chicken broth & chicken stock

Ingredients for Chilli Sauce:

6 fresh red chillies
¼ cup lime juice / vinegar
1 tsp. sesame oil
salt and sugar to taste
2tbsp Mai pranhom ~ thai chili sauce

Ingredients for Garlic Soy Sauce
2 cloves garlic
soy sauce both light & dark
1 tabsp oil

Ingredients for Chicken Cucumber Soup

parts of chickens
3 shallots
2 cloves of garlic
a thumb of ginger
celery stalks
cloves, cinnamon & star anise
slices of cucumber
salt & pepper to taste

Method:

Step 1: sautee mixture of shallot, garlic & ginger in a pot with little oil, add parts of chicken that u would use to make chicken stock. put in celery stalks & slices of cucumber. not to forget throw in the cloves, cinnamon & star anise. season to taste.

step 2:  wash rice and drain the water, put aside. heat some butter in a pan and sautee  shallot, ginger and garlic mixture till fragrant. remove from heat and pour this mixture and pandan leaves into rice cooker pot,  add rice. add sufficient chicken broth & chicken stock if using to cook according to the rice cooker measurment. don't forget to add salt for taste.

step 3: blend or pound red chilies & mix all ingredients for the chilli sauce. season to taste with sugar and salt. heat up in a saucepan until thicken.


step 4: saute minced garlic in oil, add both light & dark soy sauce until it starts to bubble. 

step 5: mix the ingredients for chicken in a bowl. clean chicken and pat dry, prick with a fork to allow seasonings to penetrated. marinate chicken with seasonings for 1/2 day or leave overnight in refrigerator.

step 6: heat oil for frying. dip chicken in a bowl of beaten egg white & coat them in the seasoned chicken flour, &deep fry till golden brown. remove and cut into serving pieces when cool.

step 7: serve rice with chicken, sliced cucumbers, tomatoes & lettuce, chilli sauce and dark soy sauce. garnish rice with some fried shallots.

Tips: soak peeled shallots with a pinch of salt in water for about 5 minutes. Slice thinly and deep fry in hot oil till crisp and brown.drain on paper towel.
serves: 4
Happy cooking! ;D

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