chapter V

when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs

made in MyKitchen | chicken rice & pan fried chicken

i’ve posted a recipe for chicken rice with steamed chicken before, quite some time ago.. this time, i’m sharing with you my cheat’s version for chicken rice with ‘roast chicken’.. everyone knows by now that the chicken is not roasted at all, instead it’s deep fried.. .. first, you boil a whole chicken, then pat it dry before dousing it all over with a soy sauce mixture, let it dry again, and finally deep fry it in a pot of oil, fully submerged..

sounds like quite a bit of work involved just to prepare the chicken alone, doesn’t it? but of course, unless you ARE cooking a whole chicken, it’s a different thing altogether.. so, i thought of an idea, to cut down the numerous cooking steps, and yet still able to produce the same, if not similar results.. especially helpful for cooking just a few pieces of chicken instead of a whole bird..

remember my pan fried chicken with hot and sour sauce ? if you haven’t noticed the photos yet, the browned skin does resemble that of a Chinese style roast chicken’s.. the sugar content in Shao Hsing wine used to marinate the chicken helps in the browning of the skin.. i’ve tried marinating the chicken with just salt, but when pan fried, the skin turns out pale instead of the desired golden brown..

since the taste of chicken marinated in Shao Hsing wine doesn’t exactly match well with chicken rice, i substituted it with a bit of light soy sauce that’s been mixed with a bit of brown sugar, pan fried the chicken, and voila~ perfect, succulent golden browned skin.. nobody would’ve guessed it isn’t the typical Chinese style roasted chicken at all.. :mrgreen:

so, am i happy and satisfied that i don’t have to go through so much trouble to prepare ‘roast chicken’ for chicken rice anymore? oh you bet i am~ :mrgreen:


Ingredients :

  • for chicken rice,
  • long grain or jasmine rice, rinsed and soaked
  • chicken bones

  • garlic, minced
  • ginger, crushed
  • pandan/screwpine leaves, tied into a knot
  • a bit of unsalted butter
  • a bit of fine sea salt
  • for pan fried chicken,
  • de-boned chicken legs, fats trimmed

  • light soy sauce mixed with a bit of brown sugar
  • for chilli ginger sauce,
  • red chillies, seeds discarded and sliced into smaller pieces
  • bird eye chillies, sliced (optional)
  • ginger, skin removed and sliced
  • lime juice

  • brown sugar
  • fine sea salt
  • for soy sauce,
  • garlic, minced
  • light soy sauce
  • brown sugar or sweet soy sauce
  • some water
  • a bit of corn starch mixed with water

Method :

  • first, boil the chicken bones with plenty of water for about an hour or longer to get chicken stock

  • turn the heat off and remove chicken bones from the pot
  • strain the stock through a fine sieve to rid of impurities

  • set the stock aside to cool
  • to prepare chicken rice,
  • melt butter with a bit of oil and saute garlic until fragrant and browned
  • place rice in a rice cooker along with crushed ginger, pandan/screwpine leaves and a pinch or two of fine sea salt
  • pour melted butter and browned garlic on the rice
  • pour in enough chicken stock to cook the rice
  • turn the rice cooker on and leave the rice to cook
  • when the rice is done, fluff it up

  • to prepare pan fried chicken,
  • marinate chicken with a bit of light soy sauce for at least half an hour
  • heat up some oil in a pan or flat-bottomed wok
  • when the oil is really hot, gently place chicken, skin side down into the pan
  • leave the chicken, let the skin turn a nice golden brown

  • flip the chicken over and let the other side cook through
  • the chicken is done when the juices run clear on all sides
  • turn the heat off, and set the chicken aside to cool before slicing into small pieces
  • to prepare chilli ginger sauce,
  • using a blender or food processor, blitz red chillies, bird eye chillies and ginger with a bit of water til fine
  • pour the blended mixture into a pot and bring to a gentle boil
  • season with salt, sugar and lime juice
  • turn the heat off when done

  • to prepare soy sauce,
  • in a bowl, mix light soy sauce, brown sugar or sweet soy sauce and some water
  • in a pot, heat up a bit of oil and saute minced garlic until fragrant and browned
  • pour in soy sauce mixture and bring to a gentle boil
  • add in corn starch mixture to thicken the sauce
  • when done, turn the heat off and set the sauce aside to cool

  • serve chicken rice, pan fried chicken and the works, and enjoy

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One comment on “made in MyKitchen | chicken rice & pan fried chicken

  1. Pingback: made in MyKitchen | char siew / Chinese pork roast | chapter V

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