My sincerest apologies for the long hiatus. Work has been crazy hectic, I do not even wish to start talking about it here now. Let's divert our attention instead, to the awesome recipe that I'm about to share with you.
Throughout my life, I have been blessed to have met many food critics (I meant like, the professional kind), mainly due to my previous job as a hotel PR. I am even luckier to be able to consider some of them as my friends. They are the ones who will bring me along for media tasting, feed me with the latest happening on the restaurant scene and of course, share wonderful recipes.
Today's recipe is one that was shared by one of them. The fact that she tries this out at home, I'm pretty sure it must be quite a gem. Lest the misconception that chicken rice are usually heavily loaded with fats and calories, this recipe is a much healthier version and even better, much much simpler as well. I've cooked it several times now and if the picky bf of mine is satisfied with this, then it must be a good to go!
Serves 2
Ingredients
3 - 4 chicken thigh (I removed the skin and fats for a healthier version)
1 cup long grain rice, washed and drained
4 cloves garlic, minced
5 - 6 shallots, sliced thinly
4 slices ginger
1 tablespoon cooking oil
2 pandan leaves, tied into a knot
sea salt
water
sesame oil
light soy sauce
Method:
Marinate the chicken thigh with a few pinches of salt and set aside for 30 minutes.
Heat the frying pan with 1 tablespoon of cooking oil on medium high heat. Add in the minced garlic and sliced shallots and fry till they are both golden brown.
Add in the rice and stir evenly to coat the rice with the oil.
Dissolve 1/2 tablespoon of sea salt into 1 cup of water and pour into the frying pan.
Turn the heat to the lowest mode and top the rice with the marinated chicken thigh, ginger slices and knotted pandan leaves.
Cover and let it cook for 20 minutes. Feel free to add a little more water if it's too dry.
Drizzle the rice with a little sesame oil and light soy sauce and serve.
