Tumeric Chicken Rice

 

Ingredients: (serves 2)

Half a chicken 

2 portions uncooked rice (washed and drained)

3 pieces pandan leaves (washed and knotted)

1/2 tablespoon finely chopped ginger

1 tablespoon finely chopped garlic

1 piece lemongrass (use only the lower white portion, lightly smashed)

1 teaspoon chicken stock granules (to taste)

1/2 tablespoon sesame oil

Dashes of ground white pepper

Marinade: (mix in a bowl)

1 tablespoon tumeric powder

1 teaspoon garlic powder

1 teaspoon salt

1 tablespoon Shaoxing wine

1 tablespoon light soy sauce

Methods:

1. Prepare the chicken: Clean the chicken, trim off fat and excess skin (keep aside for cooking the rice).  Make a few slits on the inner thigh to allow better flavor absorption.
2. Place the chicken into a zip lock bag, pour the marinade ingredients into the bag, squish the bag to ensure even marination.  Marinate overnight in the fridge.  In between the marination period, I will squish the bag, turn over and repeat.
3. To cook the rice: In a medium heated wok, put in all the chicken fat and skin you keep aside in (1).  Stir and cook until fat fully released and turned golden crispy.  Throw in garlic and ginger, saute until fragrant.  Add in the lemongrass, cook for 1 minute.  Then add the rice, mix until well combined.  Season with chicken stock granules, sesame oil and white pepper, stir to mix well.  
4. Transfer rice to a rice cooker.  Add in water, liquid level just slightly above rice.  Give it a stir to combine.  Place the knotted pandan leaves into the rice.
5. Switch ON to cook.  
   
6. When rice is done, leave it on 'keep warm' mode for about 20 minutes.  Fluff up rice with a rice ladle.  
7. To serve: Scoop the rice onto serving plates, place half of the chicken onto each plate, garnish with cucumber slices, and a must-have, my homemade Thai Sweet Chili Sauce. Let's indulge!

This is my yummylicious Air Fried Chicken until golden, using my Convection Oven of 200 degree Celsius for roughly about 20 minutes on each side.

Not forgetting also, the Yummylicious Chicken Rice!

This 'Simple Yet Yummylicious' meal is adapted from 'Mama Pearl Asian Kitchen' by Pearl Ng with slight adjustments to suit my cooking preference.