Ingredients
Scale
- 1 lb. chicken drumsticks / breasts with skin on
- Sliced tomato (optional)
- Sliced cucumber (optional)
Marinade
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon ginger, minced
- 1 tablespoon thick soy sauce
- 1 tablespoon thin soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Chicken rice
- 1 1/2 cups long grain rice
- 1 tablespoon butter
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon ginger, minced
- 1/2 teaspoon lemongrass, minced
- 1 star anise
- 2 green cardamoms
- 1/2 cinnamon stick
- 2 1/2 cups chicken stock
- Salt to taste
Chicken soup
- 2 cups chicken stock
- 1 shallot, sliced
- 1/2 star anise
- 1/4 cinnamon stick
- 2 cloves
- 1 bay leaf
- 1/2 teaspoon fried shallots
- 1 tablespoon cilantro
- Salt to taste
Chili sauce
- 3 tablespoons chili paste / Sriracha sauce
- 2 tablespoons chicken stock
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon ginger, minced
- 1/2 teaspoon white vinegar
- 2 teaspoons sugar
- 1/4 teaspoon salt
Instructions
Fried chicken
- Marinate the chicken for at least 30 minutes, preferably overnight
- Deep-fry the chicken until the chicken is cooked through and skin is crisp and brown
- Set aside
Chicken rice
- Rinse the rice in water until the water runs clear. Drain and set aside
- Over medium high heat, saute chicken rice aromatics in butter: garlic, ginger, lemongrass, star anise, cardamom and cinnamon stick until fragrant
- Add rice and stir to coat, cooking for a minute
- Transfer to a rice cooker, pour in chicken stock and season with salt if needed
- Dish and serve with fried chicken drizzled in chili sauce and a side of chicken soup. Garnish with sliced tomatoes and cucumber
Chicken soup
- Over medium high heat, add shallots, star anise, cinnamon, cloves and bay leaf to the chicken stock and bring to a boil
- Season with salt if needed. Remove aromatics, dish and top with fried shallots and cilantro
Chili sauce
- Blend all the ingredients into a smooth paste