Pan-fried Chicken Rice

A) Hainan Chicken

Ingredients :
1 whole chicken cut into 4 parts
3 oz. minced ginger
3 oz. minced shallots
1 oz. minced garlic
1 tsp chinese Five spice powder
4 oz. shaoxing hua tiao cooking wine ( OR other chinese cooking wine )
1 tbsp thick sweet soy sauce
1 tbsp soy sauce
1 tsp honey OR maltose
sugar and salt to taste

Method :
1) Marinade the chicken with all the ingredients for 20 minutes, preferably 2 hours.
2) Pan fry the pre-marinated chicken pieces skin down until nicely browned, flip over and pan fry an additional 5 minutes.
3) Cover and broil chicken for 10 minutes OR until cooked.
4) Remove cover, do a taste-test for the juices on the pan, add salt and sugar to taste if necessary.
4) Set chicken aside, let cool and cut the chicken into desired pieces.
5) Keep the sauce on the pan for later use.

B) Chicken Rice

Ingredients :
3 cups cooked white rice
1 tbsp minced ginger
1 tbsp minced shallots
2 tsp minced garlic
1 tsp chicken base powder ( optional )
1/4 portion of the sauce from the broiled chicken
1 tbp sesame oil ( OR butter )
1 pc. screwpine leaf ( optional )
1 tbsp shaoxing hua tiao cooking wine ( OR other cooking wine )
4 oz water
salt to taste

Method :
1) Saute the ingredients until fragrant.
2) Add the cooked rice in, stir fry for 5 minutes.
3) Add water in, mix well, and cover wok or skillet.
4) Set to low heat and cook for an additional 5-10 minutes or until serving time.


C) Chicken Rice Sauce

The sauce you kept aside after broiling the chicken.

D) Chili Sauce

Ingredients :
5 fresh red chilis
2 oz. garlic
salt and sugar to taste
lime juice ( 1/2 a lime )

Method :
1) Blend all the ingredients, then squeeze the lime juice in and mix well.

E) Garnishing

cucumber OR tomato slice
chopped cilantros