Like to share this recipe of vegetarian chicken rice with you; it is quite simple and healthy, without the chicken fats. The most tedious part of preparation would be mincing the ginger - which i'm doing for the first time this morning, and it aches my arm muscles.
Ingredients listed were to feed our visiting families for the Chinese New Year, so reduce it to suit smaller serving size.
1 piece of palm sized Ginger (minced finely)
5 chopped Garlic
2 stalks Lemongrass (pounded open)
5 Pandan leaves
2 big tablespoons of Margarine, or Butter if you like.
2 teaspoons of Salt
1 tablespoon of Shallot Oil (Optional)
1. Wash rice. Measure and add in your usual required water for rice cooking but reduce the water quantity slightly.
2. Stir-fried the ingredients in wok using small fire for a brief period. Add half the Salt here. If you have shallot oil, use it to grease the wok before frying the ingredients.
3. Remove the ingredients from wok, add into the rice mixture for soaking of about 25 mins. Add other half of the Salt here.
4. Switch on the rice cooker.
5. When the rice is cooked, give the rice a good stir altogether. Serve!
This recipe is quite a foolproof one; the more herby ingredients you have, the more fragrant is your chicken rice and if you like a less oily rendition, just reduce accordingly - it wouldn't hurt the final result. But note that chicken rice must be a little oily to be nice ;)
Do cook more rice than your daily serving, cos the kids and man might just love to have a little extra today!
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