Malaysian Chicken with a Twist

15 Sep

I found this recipe online and thought it looked very interesting. Only because it was so simple and was something I could  prepare before hand.

After making it I can honestly say that this is THE WAY to cook chicken! It was moist, delicately flavoured, light and absolutely delicious! I followed a traditional recipe but tweaked it by brining my chicken and also making up my own accompaniment.

CHICKEN

1 whole medium chicken
2 big onion, cut in slices
1 piece of ginger, cut in slices
2 bunches of spring onions, each cut into three pieces
2 tsps. salt

CHICKEN RICE

2 cups of uncooked rice ( I use Basmati because its healthier)

3 tbsps. of cooking oil
chicken broth (from the precooked chicken)

Method:

Insert a few pieces each of the onion, ginger and spring onion pieces into the chicken. Put in a stock pot and top with water to cover the chicken. Add pinch of salt and I added a few white whole peppercorns, then leave in the fridge over night (this is called brining or to brine). When your chicken has been in the fridge over night take it out and bring to a boil, then skim off the scum that comes to the surface. Add the rest of the onions, ginger and spring onions.

Turn the heat to low and simmer for twenty minutes. Switch off the heat and leave for another 20 minutes. Do not open the lid of the pot before then. At the end of the last 20 minutes, take the chicken out of the pot and drain well. Reboil the stock for 20 minutes and strain. Set aside. Baste the chicken with the soy sauce and sesame oil.

Roast in a preheated oven (220 degrees C ) for 20 minutes or until golden brown. Take out of the oven and let rest for 10 minutes before chopping into serving pieces.

Method:

Wash the rice and drain. Bring the chicken broth ( instead of water) to a boil then ad rice, put on a low heat and let the rice cook slowly. Use the amount of liquid that you normally use when cooking your rice. When rice is looking ready, give it a quick stir. Put the lid back on switch of the cooker and let the rice rest until ready to serve.

BETTYS CHILLI SAUCE
Chop 1-2 charlottes, add into a small bowl, then add a tbsp of sambal ulek (otherwise just chop a fresh chilli). Add 2 tbsps of lime juice, 4 tbsps. of water, 3 tbsps. of fish sauce and 6-7 tbsp of soy sauce. Mix together and serve as sauce for the chicken.

Ps; This is most definitely one of the best chicken dishes I have had in a long time.
Enjoy xx
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