Time: 4 hours (3 hours drying process included)
[Remove Shaoxing wine for a halal variation]
What is there not to love with the Malaysian (or Singaporean) Chicken Rice? It is perhaps one of the most commonly eaten hawker food in the region. The “roasted” chicken rice is my favourite dish back in my hometown – even more than Chicken Paprik ala Thai. The main criteria to a perfect “roasted” chicken rice is that the chicken skin must be crispy while the meat beneath remain soft and juicy – a relatively impossible task sounded to many out there.
I am quite sure you noticed how I keep on emphasizing on the word “roasted”. This Chinese dish is surprisingly, not prepared by roasting, but rather frying it. This is also why most people fail to make the skin of their “roasted” chicken crispy.
In this recipe, I will be preparing a full course of this meal – the oil rice (油饭), the roasted chicken (烧鸡), the chicken soup (鸡汤) and a homemade soy sauce (酱汁). You may also serve this dish with Chinese BBQ Pork (Char siu) and Crispy Pork Belly (烧肉). This dish is definitely going to take a while so please bear with me for the length recipe.
- 1 whole chicken thigh
- Several spring onions
- 1 shallot, diced
- 1 tsp five spice powder
- 1 tsp white pepper
- 3 inch ginger
- 1 cup vinegar
- 1 tbs dark soy sauce
- 2 tbs honey (Better if you have maltose)
- 1 tbs Shaoxing wine
- 1 clove garlic
- 1 tsp blended lemongrass
- 1 tsp sesame oil
- 1 tsp sugar
1. Sprinkle some salt, five spice powder and white pepper on the chicken. Coat the chicken with them thoroughly. Prepare 1 tbs shallot and ginger paste. Lightly massage and marinate the chicken using spring onions for at least an hour.
2. Boil a pot of water with ginger slices and spring onion. Add in the chicken when the water boiled. Boil the chicken for around 5-10 minutes until it is 70-80 % cooked. Do not throw the broth away!
3. Prepare the skin marinate mixture by mixing honey (maltose), vinegar, Shao xing wine and dark soy sauce in a bowl and stir well. Immersed the chicken completely in the mixture for around 3 minutes. Then, take the chicken out and put it in a windy area for the skin to dry. This process should take at least 3 hours in order to get a crispy chicken skin.
4. Heat up 3 tbs of oil on a flat pan. Turn down the heat to low flame. Lightly fry the chicken until the skin turns brown. This process should take about 5 – 7 minutes. You may use a chopstick to check if the chicken is cooked. Cut it into slices when it cools down and serve them on a plate.
5. Now we move on to the preparation of the rice. First, saute the blended lemongrass, chopped shallots, ginger and garlic until the they release their aroma. Pour them into a rice cooker containing 1 cup of rice. Mix well and press the “cook” button and wait for the magic to happen. Use the chicken broth above to cook the rice!
6. Using the remaining chicken broth, add in 2 slices of ginger and spring onions, together with diced radishes, boil them for 40 minutes to make the soup. You may add in chicken bones to give more flavours to it.
7. Lastly, the preparation of the soy sauce. Simply mix 1 tbs of Shaoxing wine, 1 tbs of sesame oil, 2 tbs of soy sauce, 2 tsp sugar and 2 tbs of chicken broth. Serve everything on a plate and you are ready for your delicious Malaysian Roasted Chicken Rice! I suggest you make for of these at one time since it took up such long cooking time. You may also serve this dish with Chinese BBQ Pork (Char siu) and Crispy Pork Belly (烧肉).
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