Steamed Kampung Chicken Rice using Queen's Xense Double Pan.
Cooking rice & chicken at the same time. And you will get silky smooth chicken exactly like Hainanese Chicken Rice that you have been eating outside. The chicken still juicy & not dry at all. Rice is perfectly cooked with some butter & pandan flavour. Do you know what's the best part of using Queen's Xense Double Pan to cook this Chicken Rice? The answer is, you don't waste a single grain of rice because the rice won't stick to the double pan!!
Ingredients : (serves 2) 1 chicken whole leg 1 cup uncooked rice (I'm using white rice & red rice) 1 1/2 cups water 1 pc pandan leaf
1 tbsp ginger (minced)
1 dried shallot (cut into wedges) 2 tbsp butter 1/2 tsp salt - marinate chicken
1/4 tsp salt - to cook rice
Dipping sauce :
2 tbsp light soy sauce
1/2 tsp sugar
1 tsp cooking oil
2 tbsp water
3 slice ginger
(Above : Clean pan..Non stick.. No wastage. Eat every grain of rice.. Easy to clean)
Step by Step: 1. Marinate the chicken with some salt & leave for 3 hrs in the fridge. 2. Heat butter and saute minced ginger & dried shallot (use half for here) until fragrant. 3. Add in rice and salt and mix evenly for 2 mins. Add in pandan leaf. 4. Add in water and let the mixture simmer on low heat for 5 mins, till the water reduce by half. (do not cover/lock the pan) 5. Place the chicken on top of the rice. Cover & lock the pan and continue to simmer for 20-30 mins. (Still using low heat) 6. Turn off heat and rest for 5-10 mins.
7. Cut chicken & serve with rice.
Cook dipping sauce : In a heated pan, add oil & fry ginger with dried shallot (the remaining half) till fragrant. Add in all the other ingredients & cook till boiling hot. Remove & serve.
Cooked with Queen's Xense Marble Coating Double Pan, Non-stick marble coating, durable & long lasting. High heat efficiency. Easy cleaning & maintenance.
More details please visit : http://www.edgi.com.my