When I was small, my mum used to cook chicken rice using rice cooker. Love her aromatic rice and I can finish a plate of rice with a few dash of dark soy sauce on my steamed chicken. But mum has not been cooking chicken rice since then. Because of the long cooking and hassle of cleaning up. *wink*
Like every other kids, my daughter also enjoys taking chicken rice. She can finish the whole plate of chicken rice (sometimes without the chicken). After reading Peng's Kitchen on cooking steamed chicken rice using HCP I decided to give it a try using my flip pan.
It is very easy, convenient and fast!!!! I never knew cooking chicken rice can be so easy and fast till now!!!
(Recipe adapted from Peng's Kitchen)
Some of the ingredients i.e 2tbsp ginger juice, 4 cups water, 2 knots of pandan leaves, 3 slices of ginger, lightly bruised lemongrass (1 stalk) and lightly pounded garlic (4 cloves)
Fry the garlic, ginger and lemongrass in the flip pan till fragrant
Add and mix the rice and pandan leaves together
Leave for 5 minutes without locking the pan, then add in the marinated chicken. Lock the pan.
After simmer for 20 minutes, my chicken rice is ready!!
I love the rice crust formed at the base of the pan. Yummy!!!