Go Back
Chicken Rice

Chicken Rice

The ultimate comfort food, Chicken Rice is a flavorful and tender dish that brings families together. This easy weeknight dinner is perfect for any occasion, creating mouthwatering memories around the table. Make it tonight for a taste of home!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably free range organic chicken
  • 1 small ginger thumb-sized, cleaned and bruised
  • 6 stalks scallion trimmed and washed
  • 3 teaspoons salt
  • 10 bowls chicken stock approximately 3 liters/12 cups
  • 10 bowls ice cold water approximately 3 liters/12 cups
  • 5 tablespoons vegetable oil
  • 4 cloves shallots finely minced
  • 4 cloves garlic finely minced
  • 3 cups washed rice
  • 2.5 cups chicken broth
  • 1 small ginger thumb-sized, cleaned and bruised
  • 1 tablespoon garlic and shallot oil
  • 70 g chicken fat (2½ oz)
  • 1.5 teaspoons salt or to taste
  • 2 teaspoons light soy sauce
  • 3 teaspoons sesame oil
  • 3 tablespoons chili sauce Huy Fong brand Chili Garlic Sauce
  • 15 g garlic peeled and grated, or finely minced
  • 50 g ginger peeled and grated, or finely minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons chicken broth
  • 1 tablespoon lime juice or to taste
  • 1 cucumber cucumber peeled and sliced into rounds
  • 3 sprigs cilantro

Equipment

  • Wooden Spoon
  • Mixing Bowl
  • Peeler
  • Large Pot
  • Grater
  • Skillet
  • Chef's Knife
  • Saucepan

Method
 

  1. Wash the chicken and drain it well. Stuff the ginger and scallions into the chicken’s cavity. Rub 2 teaspoons of salt all over the chicken to create smooth-looking skin.
  2. In a stockpot that fits the chicken snugly, bring the chicken stock and the remaining 1 teaspoon of salt to a boil. Submerge the whole chicken, breast side down, in the boiling stock for 35 to 45 minutes, depending on the chicken’s size. Immediately reduce the heat to a gentle simmer.
  3. Once the chicken is cooked, remove it and plunge it into prepared cold water for 10 minutes. Reserve the chicken broth for later use. Drain the chicken, discard the ginger and scallions from the cavity, and set it aside to cool before chopping it into the desired serving pieces.
  4. Heat oil in a wok and fry the chopped shallots and garlic until fragrant and golden. Add the rice and stir to combine.
  5. Transfer the rice mixture to a rice cooker. Once transferred, add the chicken broth, ginger, garlic and shallot oil, chicken fat, and salt to the rice mixture. Cook according to the rice cooker’s instructions.
  6. Combine the soy sauce, chicken broth, sesame oil, and garlic and shallot oil. Stir to mix well and set aside.
  7. Combine the chili sauce, garlic, ginger, salt, sugar, chicken broth, and lime juice. Stir to mix well and adjust with more salt, sugar, and lime juice to taste. Set it aside.
  8. Line a serving plate with cucumber slices. Add a bowl of rice and arrange the chicken pieces on the plate. Drizzle the soy sauce over the chicken and garnish with cilantro. Serve immediately with chili sauce and a side of chicken soup.

Notes

I always use a fresh, whole chicken because it gives the best flavor and makes the broth super rich. Plus, the chicken stays nice and tender.
Once the chicken’s in the pot, I lower the heat to a simmer. This keeps the chicken juicy and tender without making it tough.
After cooking, I plunge the chicken into cold water for 10 minutes. This helps the skin firm up and keeps the chicken moist.
DO NOT throw away the chicken broth! I use it to cook the rice and make the chili sauce. It’s the secret to making both the rice and chili sauce taste just like the real deal.