Fast & Simple Chicken Rice

Yes.... I cheat ... 

Don't we all?  😝

The secret to my fast & quick chicken rice is stocking up my favourite paste. 

I have been using this for the last 12 years to make chicken rice and its awesome every single time and so hassle free !!

Boil a big pot of water a couple of garlic and ginger slices. Add your chicken pieces. Quarter your chicken and for us we like it with extra wings OR you can use 1 whole chicken just like Hainanese Chicken Rice. 

What we want is that chicken stock. Boil for about 7-8 minutes. Strain the chicken and keep the broth. Don't worry about undercooking your chicken. We will fry it after marinating them. 

Wash and strain about 3 cups of rice and set aside in the rice cooker.

Sauté 1 sliced onion, 3 sliced garlic & 1 inch sliced garlic in half the oil from the paste. Once softened, add half a bottle

of the paste in. Mix into the washed rice. Make sure you coat every single grain of rice with that paste and oil. Add 4 cups of chicken broth and 2 knots of pandan leaves. Taste and salt your rice water accordingly. It needs to be salty. Usually 1 teaspoon is enough since the paste is already salted. Cook in your cooker. Rice is done.

Now for the partially boiled chicken pieces, we need to season them with:-

5 tablespoons oyster sauce

2 tablespoons soya sauce

2 tablespoons sweet soya sauce 

3 tablespoons honey

1 tablespoon sesame oil

Fry the chicken until golden brown. Since the chicken has been par-boiled already, you don't have to worry about the meat being undercooked.

I love how the marinade gives that gooey blackened skin after frying! 😝

Chilli Sauce 

Blend all the ingredients and sauté in oil for a short while, add chilli sauce, tomato ketchup, seasonings and vinegar and add water to get the consistency that you want.

10 stalks red chilli

3 stalks cili padi

2 garlic cloves

2 tablespoon chilli sauce

1 tablespoon tomato ketchup 

1 tablespoon vinegar 

1 tablespoon sugar

Salt to taste

1/2 cup Water

I also like drizzling extra sauce over the chicken before serving to give it that extra salty aftertaste. Just like when you buy your chicken rice at the stall and you see the Aunty sprinkling some sauce over your chicken before she wraps it up?! That!!! 

I used the same ingredients as the chicken marinade but a diluted one.

2 tablespoon oyster sauce

1 tablespoon soya sauce

1 tablespoon sweet sauce

1 tablespoon honey

A dash of sesame oil 

1/3 cup hot water

Mix all of seasonings and put it in a sauce jar next to your chicken rice chilli when serving. I know my kids loves it over their chicken! 

For the soup

None of us really eats chicken rice with much soup but it seem incomplete without it. Remember you have that balance chicken stock ? Just boil it with 2 cloves of garlic and a couple of ginger slices. Add 2 teaspoon of chicken stock granules, some chopped spring onions, chopped carrots, tofu if you like and season with salt and pepper. Sprinkle with fried shallot before serving . 

Serve the rice, chicken with side salad, sliced tomatoes and cucumber. I like chopped coriander leaves over the chicken too. 

Sounds like a lot? Not really..  I can make this from start to end in under an hour and so can YOU..  if you strategize..