3 hours ago, Shelby said:I'd love the recipe for the chicken rice, too, if you have a chance
😵 Ay yay yay.... I'll try... making the chicken itself and the stock doesn't really have many ingredients but it's quite a few steps if you do it the traditional way. Making the rice requires the stock!
However, if you already have a decent chicken stock, you can get 95% of the way there by simmering some ginger, garlic and green onion for like a half hour until it's really fragrant. Then remove the solids and discard.
Soak however much jasmine rice you want to make in cold water for about 20 minutes. Then wash the rice thoroughly with 4-5 changes of water until the water is clear. Drain the rice well.
Traditionally, the next step is done using rendered chicken fat, but in the name of my cardiologist, I use a few Tablespoons of rice bran oil and saute about an inch of ginger (small dice) and 4-5 cloves of garlic, chopped - not to browning, but fragrant. Add the drained rice and toss to coat evenly. Then add to your rice cooker along with a fresh pandan leaf (I keep them in my freezer) that you can tie in a knot so it fits in the rice cooker easily.
Depending on how gelatinous your chicken stock is, add your fragrantized stock to the rice cooker using the same amount as you would water, or in my case, since my stock is really gelatinous, I make it half stock, half water. Once the rice is cooked and the machine turns to the keep warm mode, let it sit undisturbed for like double the time that it was cooked - this is an important step in getting good rice texture.
Edit - add pandan leaf to the rice cooker
