It was 4pm ....the dreaded hour of my day.
I was staring at my wide opened refrigerator wondering what to cook for dinner. I defrosted two chicken drumsticks and I had absolutely no idea what to do with it. I cooked chicken porridge the last two days. Don't think I could get away with another day of chicken porridge. Yikes!!
I dashed to my notebook and googled for easy chicken recipes. I landed on Extra Virgin Chef's blog with this title;
I checked to see whether I had the ingredients; salt, garlic and shallots. I was like, that's it ? Oh, she added ginger too but I omitted it to avoid spoiling the girls' dinner. As I read through her recipe I could not help chuckling to myself. Super easy to prepare and all the cooking done in the rice pot. Minimal washing. YAY!!
Was the chicken rice good? Oh, yes ..... it was! The man thought that it tasted extremely good even though it was a simpler version (and healthier too!) of the hainanese chicken rice. Simplicity at its best, according to him. My younger girl complained that I cooked too little. She made me promise to cook again, soon, with three drumsticks and more rice!
Once again, I copied her recipe here for my own reference. I strongly encourage you to visit her blog as she has pictures of all the cooking steps involved. While you are there, take some time to read through her recipes. She has a huge collection. I have bookmarked some of the easier ones to try out.
Super Simple Chicken Rice
- 3 Free-range Chicken Thighs and Drumsticks
- 2 Cups Jasmine Rice with 2 Cups Water
- 1/2 tsp Salt to rub on meat
- 1-2 tsp each of Minced Shallot, Garlic and Ginger
- 2 Tbsp Oil
- A Pinch of Turmeric Powder for colour (optional)
1. Prick chicken with a fork and rub salt all over. Set aside for half an hour.
2. Wash and soak rice for 15 minutes.
3. Heat up empty cooker, pour oil in and saute minced shallot, garlic and ginger till fragrant.
4. Add rice and water. If you're using turmeric powder, mix it into the water.
5. Place chicken on top of uncooked rice in a single layer. Cover lid.
6. Don't open the lid so heat and moisture will not escape. Wait another 10 minutes after rice is cooked.
7. Remove chicken and fluff up rice gently so as not to break each grain.