After my misdadventure of trying to get the best-est ‘pak cham kai’ (white chicken), I got comforted by a nice pot of chicken rice. BTW, I carved out the cooked part of my chicken and the rest of the half-cooked chicken had turned into the nicest drunken chicken today.
So, here is the recipe for the bestest Hainanese chicken rice. I vaguely remembered my father and mother used to rear ‘castrated cock’ just for making Hainanese Chicken rice. They used to prepare the chillie/garlic sauce and ginger/vinegar sauce too. Oh well, at least I can cook a decent pot of rice.
RECIPE : CHICKEN RICE
3 cups of rice
4 cups of chicken stock. (if you don’t have chicken to boil, at least buy some chicken carcass/bones/legs to boil a pot of stock with ginger, garlic, a bit of salt and pepper)
3 blades of screwpine leaves
Assuming your stock is not oily, add 2 tablespoon of chicken oil (or normal oil will do)
Cook the above as you normally cook rice. If you want an extra devilish oomph, secretly throw in a quarter cube of chicken stock cube when no one is looking. 🙂 Heh, it makes the chicken rice tastes waaayyyy better.
Chicken rice I like best : Sri Bahari Road (just before Odeon Cinema, across those Hotel Malaysia etc)