The Big and Happy Chicken Rice Lunch

Wonderful... a BIG plate of chicken... a BIG bowl of chili-ginger sauce and soya sauce... LOTS of bean sprouts and cucumber... unlimited add-on rice... and hot chicken soup... What more can be better than eating away without having to say "Can I have extra rice/chicken/chili sauce" - Like you always do at Chicken Rice stalls and restaurants??

Eat all you want at home. I love the chicken rice very much. It just has that really yummy taste. Why??? I think, in my opinion, that because the rice is flavoured with the real chicken stock and that the chicken is marinated well with all the honey, soy sauce, and then comes the home made chili ginger sauce that I can't get anywhere else. Of course, there are those really yummy chicken rice out there.. :-) But today, I am just drooling over my mum's hot and delicious chicken rice.
How we cook it.. Well - let me tell you that I am bad when it comes to frying - that is, chicken or fish - they always come up looking like the burnt "thing". I don't recognise them at all. But I guess I do improve, but mum's the best!

As this is a big meal preparation, we had 2 chicken for this. It is firstly cleaned and simmered in a big pot with water. Then, the chicken is removed from the water (which now becomes the stock for the soup and rice) and marinated with kicap manis (sweet dark soy sauce or just simply Maggi dark soy sauce), chopped onions, a little bit of freshly grated ginger, and honey. Mmm... it sure smells nice at this point already! Marinate or a t least an hour or two.

Just before frying the chicken, the soy sauce marinade is saved up as a condiment. The chicken is fried till the outer layer is crisp and then chopped to smaller pieces to serve.
The chicken stock is boiled again, adding 1 cube of Maggi's chicken stock just to enhance the stock :-) and add some salt. You can also add a little peanut - like some do.

The rice is yummy... With some garlic, onions, fresh ginger, and screwpine leaf - it is stir fried, adding some of the chicken stock (according to the rice measurement) and when boiling, add to the rice, and cook the rice in the rice cooker. I just love the smell of the pandan leaf, mixing with the rest of the ingredients...

Enough of chicken - we have the soup - which during serving time, we add some coriander, and salad in the soup. Yummy... And fresh cucumber to cool away. One more delicious dish to have with chicken rice - is the fried bean sprouts with garlic & light soy sauce.

So these completes the Big and Happy Chicken Rice Lunch we always have at home for the family, and friends. :-)

So how do you prepare your chicken rice? I also like steamed chicken rice, but I have never made them before...