Malaysian chicken rice plate – Food & Home Magazine
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Cooking tools:
- Roasting pan
- Saucepan
- Oven
- Stove
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Skillet
- Wooden spoon
Ingredients
- <h3>RICE</h3>
- 400g (2 cups) jasmine rice
- 750ml (3 cups) water
- 1 stalk fresh lemon grass, bruised
- a small handful of fresh coriander
- juice of 2 limes
- 1 whole red chilli
- <h3>CRISPY CHICKEN</h3>
- 15ml (1 tbsp) vegetable oil
- 5ml (1 tsp) turmeric
- salt and freshly ground black
- pepper, to taste
- 5ml (1 tsp) dried chilli flakes
- 5cm piece fresh ginger, grated
- 4 chicken breasts (bone in, skin on)
- <h3>CHICKEN BROTH<h3>
- 1L (4 cups) good quality chicken stock
- salt, to taste
- 2cm fresh ginger, grated
- <h3>TO SERVE</h3>
- carrot, peeled and shredded
- cucumber, sliced
- crispy fried garlic
- spring onion, shredded
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