For the recipe, please refer to here. As a recap before we left Melbourne, the Wife's cousin treated us to a home cooked meal of chicken rice and that was the last i had a sniff of good chicken rice. Determined to replicate the dish, i mean i did feature it under "Joe can cook" even though i did nothing but eat large portions of it, i went off to buy a whole chicken and realised making chicken rice is not easy!
From stuffing spring onions and ginger into the chicken cavity, seasoning and poaching the chicken then taking it out, to cooking the rice with pandan leaves, ginger and garlic and finally the chilli, the whole process took a good 2 hours.
At least it looks like it paid of though.
Somehow my chicken seem to be missing the yellow tinge, i think i might have over-cooked the chicken; blame the fact that i don't have a thermometer. Although always better to be safe than sorry with raw chicken. I was also too lazy to chop it up, instead we had a go with our hands.
Together with oil rice, dark soya sauce and chilli sauce, i was in Heaven! (figuratively and literally if i had finished everything at one go).
For those who want to have a go making the chilli sauce, put into a food blender; 3 table spoons for blended chilli, (for those in Australia, Woolworths has a good blended chilli paste in their vegetable section), 1 lime, minced ginger and garlic and a bit of chicken stock (from the poaching liquid). Have a taste and season accordingly, some sugar will do if it is too spicy.
With chicken rice, struck off the list, what is next? Bring it on!