Chicken Rice – in less than 1 hour

So… after the chicken pox, I decide to cook chicken rice.

Nah…. I had pretty much everything I wanted to eat such as satay, roasted pork belly, nasi lemak, curry chicken, beef rendang… all in Maastricht, home cooked. I have moved here 3 weeks ago, have no job and nothing much to do, got chicken pox on the second day had some severe toothache… what a start at a new place.

In conjunction with my boyfriend’s birthday party, Ailing’s visit and comfort for my chicken pox situation, I had ordered from Willem, my boyfriend, Nasi Lemak with chicken curry, beef rendang for breakfast and we had planned to make chicken satay – some taste of Malaysia for the party. I will post our recipe of the satay with peanut sauce later, it was a big success and I must say it tasted nicer than those I could buy in Malaysia, I have always been a fussy peanut sauce eater.

So back to the chicken rice. After a lot of Belgian food last few days at Brugge, I suddenly felt like to make chicken rice, my Indon maid style. She is in Kluang, Johor, Malaysia, not in The Netherlands and I couldn’t call her to get recipe like when I was living in Singapore. After discussion with Willem we have decided to experiment cooking chicken rice.

It turned out much nicer than we expected and tasty tasty! I googled chicken rice online and it all takes 3 hours to cook the chicken, we needed something in an hour max. So this is what we have got, my own recipe. Short cooking time, taste much better than the bland white chicken from Malacca chicken rice balls:


Garlic, shallot, ginger and spring onion

The chopped/sliced up garlic, shallot, ginger and spring onion

  • Chicken – we used chicken thighs, all we had in freezer, 4 pieces.*First time we chopped the chicken into pieces before steaming, second time we leave the chicken un-chopped which produce clearer and purer chicken stock
  • Rice – 1.5 cup
  • Garlic – as much as you love, we had 6 cloves, roughly chopped
  • Shallot – about 5, the shallot here is not the purple round small shallot as i am used to in Malaysia, it’s some oval shape thing they call shallot, roughly  chopped
  • Ginger – 1.5 inch we used but I would add more, maybe 2 inch, sliced
  • Spring onion – we had only 2 stalks left in fridge, would add to 5 if we had any more (1), sliced about 1cm length
  • Shao Xing – 1 tablespoon (I am sure it’s not the end of the world if you don’t have this)
  • Light soy sauce – 1.5 tablespoon
  • Sesame oil – about 1/4 tablespoon
  • Knorr Powder chicken stock – 1/3 tablespoon
  • Salt
Preparation of chicken:
  • Clean it and chopped into big pieces (Next time I will try to cook in whole thigh)* whole is better proven from second time cooking
  • Steam it but collect the sauce from chicken by putting a bowl under the chicken see below photos
chicken steaming

Put a bowl under the chicken tray to collect the "juice"Put the chicken tray on top of the bowlclose the lid (of course) while steaming

  • Steam it for 20-25 minutes (my chicken was not fully cooked because I intended to put them on top of the rice when cooking the rice) *second time cooking, we steamed chicken for 45 minutes until fully cooked, with this, we didn’t have to put chicken into the rice for further cooking. Quite neat.
  • Remove chicken from the steam pot, keep the juice
Preparation for the rice: 
  • Heat up a wok with some oil (whatever oil you want, we used olive oil for health purposes), put in the garlic, shallot and ginger, stir fry until fragrant
  • Add spring onion
  • Add the (uncooked) rice (rinse it before), keep stir frying and don’t let it burn, turn down the fire if need to
  • A minute later add the “chicken juice” through a sieve to remove any impurity of the juice
  • Keep stir frying and add half a cup of water, some salt, light soy sauce, Shao Xing, sesame oil and the chicken powder stock
  • Before the water completely dries up, remove the rice from wok to your rice cooker, add another half cup of water
  • Put the steamed chicken on top of the rice in rice cooker, close it, and cook it!

    chicken rice cooking

    Steamed chicken on top of the rice in rice cooker, it should have slightly less water than it looks here in the picture

I had also made some sauce for the chicken, afraid that my chicken rice might be too plain. For the sauce, blend one red chili, 3 cloves of garlic, mix them in light soy sauce and drop some sesame oil, this sauce compliments the chicken very well.

Chicken rice sauce

The chili, garlic, soy sauce and sesame oil sauce

So this is the end product of our dinner which we both enjoyed very much. Have some sliced cucumber at the side. Rice is garnished with chopped coriander.

Home cooked chicken rice!

The rice and chicken were very tasty, not by the Dutch standard but a fussy Malaysian eater - me!

If you have been home away for a long time and dying to have some Malaysian/Singaporean food, try this one! Let me know if you like it.

Ah, wine… wine… It’s always a difficult one with Asian/Chinese food. We both are wine lovers, our recommendation for this chicken rice dish is Eisacktaler Kellerei’s Veltliner “Aristos” 2008 from Alto Adige Italy. Ok truth is I only drink wine, he is the expert and decide what I drink for most my meals according to my preference for wine. Not too bad to have a partner who cooks well and knows his wine!

About MyTasteHisTaste

Love eating and wine drinking.
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One Response to Chicken Rice – in less than 1 hour

  1. Willem says:

    Chicken Rice has become a classical South East Asian Chinese dish, might be hundreds of years old – and it might be the Chinese dish that comes most close to French classical cooking. Emphasis on stock with good flavourings, making in this case for very tasty and comforting food. From a French perspective, just to take a perspective: take out the ginger and replace the rice, and it can be French cooking.
    Of course, the sauce changes it all.
    The 3 hours dish actually gives a nice cooking technique, so make the smoothest possible chicken, used millions of times by the Chinese. The kind of stuff Blumenthal needs a lab to find this out…
    Hope we’ll try that one one time as well!

    When Aiwee suggested chicken rice I immediately though of a Southern Burgundy of a ripe but not classic year, and started chilling a Jacqueson Rully premier cru 2008. The classic top years are too subtle. Ripeness needed for the wholesomeness of the dish.
    Chardonnay is a nice grape for full flavoured dished like this, but the non Burgundy ones are often to aromatic for the still subtilty in aromatics of chicken rice. And strong (american) wood is a no go area.
    Also nice could be Southern Rhone, with a lot of marsanne. Also nicely rounded. Even grenache blanc/garnacha blanca could do. No wood still. And quite full bodied.
    But, a often, the sauce is the trick of the match… Loads of garlic, chili, soy sauce, and strongly aromatic sesame oil. In these cases, although no acidity to match here, often riesling comes to mind. But, riesling’s aromatcis are too strong for this particular suave dish. Then, go gruner veltliner. Not the young straightforward fresh one (which is nice for different occasions), but a better cuvee, a year older for the needed ripeness and foremost development. We need high quality wine, so still fresh after some ripening time, and with some nice original aromatics, but not the citric extremely fruity fresh aromatics which would be contradicting the nice chicken rice wholesome flavour and fragrance.
    Good ones can be the big names, or the nice late harvested but dry November from Hiedler. In this case, I went for the quite unique Italian one, from Sud Tirol (Alto Adige), where many nice white grapes remain fresh because of the high altitude which gives cold nights, but above average ripeness thanks to the warm Mediterranean winds coming up the valley. The better later harvested cuvees from selected parcels have nice ripeness and quite a full body, and, in the case of this gruner veltliner, they provide the nice balanced structure/ripeness/fullness, and some aromatic power, to keep standing tall next to the umami bomb soy sauce is.
    Mmm, feel pleased with this match.

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