Simple Chicken Rice

To me, simple food is the best. I got to taste the original flavor of the food.

When I cook chicken rice, I always think of my granny. That was her best dishes & come to think about it, we missed her chicken rice so much. I used to help her to de-feather the chicken. Back then in the 60s...70s....it is very common for everyone to slaughter their own chickens on festive seasons. Those old memories...maybe that's the reasons why people respect & appreciate the food which doesn't come so easy.

Ingredients: Steamed Chicken
Chicken thigh (high quality)
Ginger
Salt
Shallot (fried the shallot in vege oil)
Cucumber for garnishing
Spring onion for garnishing

Dipping sauces: soya sauces

Method:

1. De-bone the chicken thigh. Do not cut it into pcs. Keep is as whole thigh. Only cut it when you serve.
2. Rub it with salt & lay a few slices of ginger on the chicken before steaming.
3. Steam the chicken accordingly. Roughly about 20mins- 30 mins depends on the amount of the chicken meat. Logically it takes longer to cook more meat. Just experiment a few times, you will know the perfect timing for the portion that you cook. Trust me, it just come naturally.
   
4. When it is done, you can cut the chicken & serve it with fried shallots.
5. To taste better, you can eat the steam chicken with soy sauces.
   

You can serve with steam jasmine rice. It already taste fantastic.
If you would like a better flavor rice, you can cook the jasmine white rice with chicken stocks.

Truly Delicious!