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I Cook Chicken Rice

This is my very first time doing such a silly thing.

The coffee shop 3 mins walk away selling yummy chicken rice for $2.50 a plate.

But hey, I was determined and when I am, no one stops me. 

I got the receipe here and I went to the supermarket.

Did you know Pandan Leaves are called SCREWPINE leaves? Gosh I never knew. Wth! 

And I was contemplating "borrowing" from my friendly neighbours who has many bouquets of it till a nice auntie gave me 3 leaves for free.





I boiled the chicken for 25 mins.



And fried the uncooked rice.

I guess I was most nervous about the rice. I have, after all, never seemed to ever grasp the CORRECT measurement for cooking rice.

Believe  me when I say I have asked everyone possible and tried everything possible (well, okay except to maybe record how much I put the previous time and adjust accordingly the next time).

My rice is still too hard or too soft. *SIGH* I tell you, it's the rice cooker's fault for sure.

This time I actually got it perfect but I was too nervous and decided to add a bit more water towards the end and DAMMIT it ended up being slightly soft.

Anyway, the end result......

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TA-DAH!!!!!!!!

I love my own chicken rice but I'll just as soon go for convenience and have it served to me at $2.50! Haha!!

I tell you, the sauce made ALL the difference. Yummy.

Ok this is completely unrelated (except I am still the chef and that its still CHICKEN), but I am so proud I cooked Kong Pao Chicken on my own.


I'm still in awe. 

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Tagged as: , 9 comments
Posted by Ju Ann at Saturday, February 14, 2009
Comments (9)
  1. vialentino

    February 14, 2009 10:59 AM

    wah ju ann...u cooked ur own chicken rice....respect and salute u ler...looks yummy leh...

  2. Borneo Falcon

    February 14, 2009 11:44 AM

    Nice try. the end result still look decent

  3. Ju Ann

    February 14, 2009 1:04 PM

    via: the outside one still taste better! and congrats!!!!

    borneo: thks thks!hahahah

  4. MayaKirana

    February 15, 2009 7:18 PM

    Ju Ann: The chicken looks good! Shiny and smooth. Like a pak cham kai should. For rice to cook well, you just ensure that the water is about 1 inch above the rice when it is in the rice cooker. And let the rice 'sit' for 10 mins before you serve. That should ensure you get lovely fluffy rice.

  5. Ju Ann

    February 15, 2009 10:07 PM

    maya: omg ok!!! 1 inch? ok I try tmr night! thks so much!!!

  6. eugene

    February 16, 2009 10:38 AM

    may be the next time we meet up,, we "ta pau" your chicken rice for me, will ya?

    what else can you cook la?

    share some recipe with me, my favourite is soups

    have a wonderful week ahead

  7. Ju Ann

    February 16, 2009 11:10 AM

    eugene: is it? i suck at soups!

    aiya normal stuff lor... chinese meals...

  8. MayaKirana

    February 16, 2009 1:14 PM

    Ju Ann: Soups are even easier! When you make chicken rice, the water that you boil your chicken in? That's already chicken broth. Add enough garlic, onion and old ginger...simmer then add salt and pepper and you have a great soup (remember to add chinese cabbage to this soup and it will be so 'sweet').

  9. Dramaqueen

    February 19, 2009 5:12 PM

    yeah yeah..i agree with MayaKirana! MY mum always take the chic water to cook soup with chinese cabbage when she steam chic, nice!

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