Anyone who can cook will tell you how easy it is to prepare chicken rice. All you need is just a few fresh ingredients, slide poultry into broth and cook until it’s ready, RIGHT? But why some came out succulent and some don’t? What’s the secret?
Chicken rice has become a comfort food to many, and some swear they can’t live without this tasty juicy chicken. 😜 It is easy to cook this dish yet most people just couldn’t seem to be able to serve a succulent chicken out from their kitchen.
“OK! so WHAT’s THE SECRET?” you asked.
Firstly, It’s the method. Not poaching, neither steam nor simmer. I SOAKED these babies into hot broth (making sure it’s fully immersed) inside a covered deep pot.
Secondly, the timing. For how long? It depends. The size and also which part of chicken you use, help determines it. A chopstick test will be very helpful, if there’s “blood show” during the test, just bring it back to boil and turn to low heat and let simmer for 5 minutes.
Then, you will need the right size of deep pot to accommodate the sizes and amount of chicken you need to soak.
Next, if you are using drumsticks, take caution, DON’T ever make a small opening (cut)! I’m sure you’ve heard someone advising you to make a small cut near the joint of drum so that it’ll cook thoroughly and won’t come out bloody. But this will only make the meat tough. Cutting or slicing prior to soaking, causes juice to leak during cooking.
Some like their chicken with a jelly-like texture in between the skin and meat. To create that, you may give chicken an ice bath right after you lift them up from the broth. Then keep it in the fridge, for at least 30 minutes before meal time. I usually skip this step, ain’t used to eating icy cold chicken meat!
Last but not least, how to instill a distinct flavor into the poultry? Pair it with the right ingredient! Boiled cabbage, radish and red carrots, to name a few. I used these ingredients to soak in together with the chicken.
Finally, let the cooked chicken cools a little before chopping it into smaller pieces. You won’t want them to look like they were torn instead.
There you go, the secrets in my chamber have now leaked unconditionally! 😂 Happy Cooking!
Scroll down for Chicken Rice recipe
- 2 big drumsticks (with thigh attached)
- 120g cabbage coarsely sliced
- 50 g red carrot coarsely chopped
- 50g white carrot / radish thinly sliced
- 5 chicken stock cubes and 3 slices ginger
- 1/8 tspn sesame oil
- 2 dashes white pepper
For chicken sauce: ( also for beansprouts)
- Half tbspn oyster sauce
- 1/8 tspn sesame oil and 100ml of chicken broth (which is used to poach the drumsticks)
- 1/8 tspn light soy sauce
- Other ingredients:
- 150g beansprouts
- 1 sliced birdeyes chillies
- 1 shallots finely sliced and fried to crisp.
- Spring onion thinly julienned and parsley for dressing
- * chilli sauce and garlic sauce (pls refer to this recipe in this website)
- *a bowl of ice cold water, for cooked drumsticks to soak in before chopping
Bring water in deep pot to boil. Place in cabbage, carrots, radish, chicken stock cubes, ginger, and other ingredients listed under broth, into the pot. Let boil for 5 minutes. Gently sit drumsticks into broth make sure broth has cover whole drumsticks. continue boil for another 5 minutes. Turn off heat and let sweat for 50 minutes.
Meanwhile, bring ingredients for sauce to boil, set aside.
Bring pot of water to boil, Blanch beansprouts and place on plate, pour in the half of the chicken sauce onto beansprouts, dress with fried shallots and bird eye chillies. Set aside.
After 50 minutes, do a chopstick test on drumstick, if it’s done, give drumsticks a ice cold soak bath for 5 minutes. Then chopped it into few pieces or have it as whole drumstick. Pour remaining chicken sauce onto drumstick. Serve the chicken along with broth, rice, beansprouts, chili and garlic sauce.