Pandan Chicken Rice.

Gotta this recipe from my Healthy Temptations cookbook.

I love this recipe is so simple and it's taste just so authentic.

The below recipe serves 4-6, as we are a small family of 2pax. i reduced e portions to half e serving for 2.

Unfolding of e recipe:

Ingredients

1 hen (approx. 2kg) (for me 1kg of whole thighs or just drums)

3 thumb-size ginger (skin peeled)

6 cloves of garlic (smashed with skin)

6 small red onions (peeled and slightly smashed)

2 pandan leaves (washed and knotted)

1 teaspoon of salt or sea salt

1 chilled cucumber (peeled and sliced)

15 pieces of ice cubes

Marinating oil

3 teaspoon, light soy sauce, 2 teaspoons sesame oil

Method

Rinse and dry hen, Rub salt over the hen and cavity. Set aside for half hour. In the cavity, stuff garlic, ginger, small red onions and pandan leaves. (for me since i'm using thighs and drums i stuff e ingredients under e skin). Boil sufficient water to immerse the whole hen in a big pot. Cover the pot and simmer for 15mins on low heat. Turn off the heat and allow to simmer for another 15mins. Prepare a separate pot with ice cubes and enough water to immerse the whole hen. Dip the hen in and out of the cold water 10times. Rub the oil onto the whole hen and hang dry. Remove all ingredients from cavity and allow hen to set for half hour before cutting. Serve with pandan chicken rice, chilled cucumber and chilli.

Ingredients for rice (for serving of 2pax, all portions reduce by half)

4 cups rice

3 1/2 cups chicken stock

3 tablespoon olive oil

5 cloves of garlics (peeled and finely chopped)

1 sliced ginger

5 small red onions (peeled and finely chopped)

5 pandan leaves blended with 1/2 cup water. Drained. (i skipped this part and add e whole pandan leaves in)

1 teaspoon salt

Method

Heat olive oil and stir fry garlic, red onions and ginger till fragrant. Add rice and stir for 1min. Put all ingredients into rice cooker, add pandan juice and chicken stock to cook.

Ingredients for chilli sauce (this is good!)

30 chillies (small)

8 cloves of garlic (skinned)

4 stalks of lemongrass (6cm from end to stalk)

1/2 teaspoon salt

1 green lime (juiced)

1/2 cup boiling hot chicken stock

Method

Blend chilli, garlic, lemongrass and salt. Add 1/2 cup of chicken stock. Squeeze lime juice for taste.

Nutrition value

Selenium, niacinamide, folic acid, biotin, vitamin B1,C, iron, zinc.

served with your choice of rice or white porridge