Steamed Chicken Rice by HCP

Cooking rice in a pan? I always fear that the base of the rice will burnt, but after using this Happy Call Pan (HCP) several times for cooking rice, not more worries! As long as maintaining a low heat throughout the cooking time, it does not burnt that easily and it cook rather fast too! Simply loves this steamed chicken rice, though I actually overcooked the chicken slightly ;P Do not own a HCP, try cooking in a rice cooker instead :) here is a traditional hainanese chicken rice recipe which I've done previously :D

Recipe source : Cuisine Paradise

Ingredient

• 2 chicken legs, 2 drumsticks
• 1 tsp salt
• 2 tbsp fresh ginger juice
• 1 tbsp sesame oil
• 2 cups uncooked long grain rice
• 3 cups water
• 1/2 pc chicken stock cube
• 1 stalk lemongrass
• 6 cloves garlic
• 3 slices ginger
• 1 tbsp oil
• 2 knots pandan leaves

Method

1. Marinate chicken pieces with salt, ginger juice & sesame oil.
2. Rinse and drain the rice well. Dissolve stock cube in 4 cups water.
3. Heat 1 tbsp oil in happy call pan. Saute lemongrass, garlic & ginger until fragrant.
4. Add in rice, pandan leaves and 1/2 tsp salt and mix evenly for 1-2mins.
5. Pour in chicken stock and stir to mix. Cover the pan (do not lock) and let the mixture simmer on low heat for 5 mins till the liquid reduce by half.
6. Open the pan, place the marinated chicken pieces on top of the rice. Cover the pan (lock) and continue to simmer for 20 mins.
7. Turn off heat and rest for 5 mins before serving.

What's is? This is actually the crust formed at the base of the rice 锅巴! My boy actually asked for more  when he tasted this!! ^.^

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