Asian - style
Family
Main course
Hainanese Steamed Chicken Rice
90Min
Challenging
1
Free-range chicken
1
MAGGI® Chicken Stock Cube
1
Cucumber
3 cups
Rice
TEST LABEL
2 tbsp
Peanut Oil
4 cloves
Garlic
4
Shallots
3.5 cups
Water
0.5 cup
Chicken broth
2 tbsp
MAGGI® Homemade Chicken Stock
4
Pandan leaf
5 cm
Ginger
2 tbsp
Light Soy Sauce
2 tbsp
Chicken broth
3 tsp
Sesame Oil
3 tsp
Garlic oil
4
Red chili
2
Bird's Eye Chilli
2 cm
Ginger
0.5 cup
Chicken broth
1 tsp
Sugar
1 tsp
MAGGI® CukupRasa™
3 tbsp
Lime Juice, Raw
10 g
Coriander
10 g
Spring Onion
.
Nutrition Value
Energy
447.55 kcal
Carbohydrates
28.46 g
Protein
33.13 g
Fats
22.36 g
Information per serving
Instruction
90 Minutes
For the chicken
5 Min
Firstly, thoroughly clean the chicken under running water.
Step2
120 Min
Next, rub the cavity and the skin of the chicken with the crumbled MAGGI® Chicken Stock Cube and leave it to marinate for about 1 to 2 hours.
Step3
30 Min
When the chicken has been properly marinated, place it in a large steamer or wok and let it steam on high heat for about 30 minutes or until the meat is thoroughly cooked. You can use a chopstick to poke through the chicken to see if it’s cooked.
Step4
5 Min
Remove the chicken from the steamer and set aside the juice/broth from the steamer/wok to prepare the rice, gravy and chilli sauce for dipping.
Step5
1 Min
Allow the chicken to cool before chopping into desired serving size.
For the rice
5 Min
In a wok, heat some oil and fry the chopped shallot and garlic until fragrant and golden brown in colour.
Step7
2 Min
Then, add the rice into the wok and stir well. Next, transfer the rice mixture into a rice cooker.
Step8
2 Min
After transferring the rice into the rice cooker pot, add in water, chicken broth from the steamed chicken, MAGGI® Homemade Chicken Stock, pandan leaves and the bruised ginger.
Step9
20 Min
Stir the ingredients well and allow it to cook. If you would like the texture of your rice to be a little softer, add more water or chicken broth.
For the chilli sauce
5 Min
Using a blender, blend the red chillies, bird’s eye chillies, garlic and sliced ginger along with the chicken broth until it reaches the desired consistency.
Step11
10 Min
When that is done, place a pan over low heat and pour the blended mixture into it. Next, add lime juice, sugar and MAGGI® CukupRasa™ to taste.
Step12
1 Min
Finally, turn off the heat and allow the sauce to cool.
For the gravy
2 Min
Mix light soy sauce, chicken broth, sesame oil and fried garlic oil in a bowl.
Serving
1 Min
Neatly place the cucumber slices on an oval plate.
Step15
1 Min
Next, place the chopped chicken on the cucumber slices and pour over the chicken gravy.
Step16
1 Min
Then, garnish the chicken with coriander leaves and shredded spring onions.
Step17
1 Min
Finally, serve a nice warm bowl of chicken rice along with the chilli sauce and enjoy your very own homemade chicken rice.
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