Since Biow asked, here is how it's done.
Remove geli visible fats from chicken thighs. Indulge in some wishful thinking that fats are similarly, painlessly, being removed from your own. Keep geli visible fats aside. The chicken’s, not yours.
Chuck chicken into pot with unpeeled garlic, spring onions, ginger & 1 star anise.
Cover with water and bring to boil.
Switch on computer, make yourself a snack.
When stock's boiling, turn down to lowest heat, cover pot and ignore for ten minutes.
Click on Diablo II icon to start up game. Admire hot spandex-clad kick-ass assassin. Admire loot in treasure chest. Click on townspeople to hear them say "it is an honour to serve you" and "hail to you, champion". Bask.
Turn off fire, keep lid on and leave chicken to drown until stock is cooled.
Play game!
Pause game because - crap, notchet wash rice!
Wash rice and drain.
Play game!
Suddenly realise that child/other-half/self is slowly dying of starvation. Stop game guiltily/hungrily and pretend to have been busy researching recipes.
Remove chicken from stock. Admire pretty white thighs. The chicken’s, not yours.
Dump chicken into big bowl of ice cubey water. Ignore sien feeling at the thought of washing the oily big bowl later.
Heat oil, fry geli chicken fat, smashed ginger, smashed garlic and 1 cinnamon stick (secret weapon!). Keep aside 1 tsp of oil. Add rice and scream like a girl as the improperly drained rice hits the hot oil. Ignore very sien feeling at thought of having to clean stove later.
Dump the lot (except cinnamon stick - must protect the identity of secret weapon) into rice cooker. Add salted chicken stock. Feel fabulous/hotly sensitive that made stock by very ownself.
While rice is cooking, insist that other half sit there and gaze adoringly at you as you make a dipping sauce.
Finely chop spring onion and ginger. Put into pretty plate. Admire because so pretty (the plate) and so clever (you).
Add sesame oil, soya sauce, fish sauce, oil from rice mix, vinegar and oyster sauce to pretty plate. Mix and microwave on low just to gently heat.
When rice is cooked, fish chicken out of the no-longer-cold water, rub skin (the chicken’s, not yours) with salt and dump on top of rice in rice pot, cover, leave to steam.
Spend 5 minutes imagining that one is, (as applicable), a Chinese Nigella (without chinak eyes, jambu nose, thin, flat hair and airport boobs) or a multi-skilled sensitive, Sex God for producing this meal from SUCH scratch. I am of course, not at all describing myself here.
Remove chicken from rice pot. Serve with rice and dipping sauce.
Admire self. Preen. Invite adoration. Bask.
Command adoring crowd/person to wash up and clean kitchen.
Play game!
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14 comments:
Decided tat i will call it "I so sien chicken rice" cos so much work one!!! Perhaps sud just ta-pau fr the Kai-Fan Uncle outside my hse, heh!!
goat
Lemme share my recipe:
First, go to kai tong.
Next, order kai fan.
Then, wait for kai fan to arrive.
Mmm... kai fan ready to eat already.
*pouting* ~>(
maybe if you take away the self-admiration, game-playing and adoration-from-others (but why would you want to???) then it won't seem so complicated?
*still pouting*
wah.. lecehnya!! and it's only selling $2.50 at the block near my place!!.. hmm..
btw, what is "geli visible fats from chicken thighs".. the skin?
more Qs.. so i can finalise and keep this recipe to my recipe folder:
1. Chuck chicken into pot with unpeeled garlic, spring onions, ginger & 1 star anise.
--> berapa unpeeled garlic? and how big size ginger?
2. Heat oil, fry geli chicken fat, smashed ginger, smashed garlic and 1 cinnamon stick (secret weapon!).
--> 1 tbsp oil can? again, how much ginger, garlic?
3. Add sesame oil, soya sauce, fish sauce, oil from rice mix, vinegar and oyster sauce to pretty plate.
--> how much of each?
wah.. u really Nigella Cheena.. no measurement punya.. heh..
and, thanks for the recipe.. u make it sound like "fun".. heh..
biow - no, not the skin. whatever extra yellow fats. but then again, if singapore only sells health conscious chickens, there may be no visible fat.
heh. i knew you would ask measurements. sorry, you should also know that i will say - AGAK. heehee. take a chance.
and also...MY GOODNESS, PEOPLE!!!
if you really think about it, it's not complicated nor leceh at all. you spend at most, 3 minutes frying the rice. everything else cooks quietly by itself!
it's more work to actually cook a 3 course chinese meal or stew!
tsk tsk.
not to mention if you tapau-ed chicken rice home for dinner, your kids/other half would think "haiyah, kai fun AGAIN??! so no imagination and kiam siap wan", as opposed to the "wah, you so clever" stares you would get from making your own!
yes, even at the price of having to wash up big oily pots and woks :)
Mmmm... so yum yum.. Berri cleber indeed. :D
Oh, so ashamed of myself!! Me bad parent...imagine I will ta-pau everthing my kid wanna eat!! She must be thinkig.."Hmm, why my mum so useless one?"
Goat
snowdrop - are you just trying to get me to make it again? heh.
percolator - thanks. heehee. how did you find me?
goat - no lah, no need to be ashamed...you can make couscous! how many ppl can (or even know what it is!)?
and btw, the cost of 2 packet of chicken rice = cost of making more than enough to feed 4. happiness for a kiamsiap kana like me!
if you really think about it, it's not complicated nor leceh at all. you spend at most, 3 minutes frying the rice. everything else cooks quietly by itself!
it's more work to actually cook a 3 course chinese meal or stew!
but this is such messy affair! pity the person who hv to wash/clean up.. :p
okie.. i will agak-agak.. *one day*.. ha ha..
how's the coconut rice +mango.. snowdrop, blog guest the recipe? heh.. see sedap or not.. :P
spot,
Serendipity, it was.
You turned up at someone else's comment board. Considering that blog was better 'patronised' than my exclusive (oh, I love euphimisms) dirty little pond, I can only surmise, you weren't allowed to be (anony)mousy. :D
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