Roasted chicken rice

Chicken rice

Serves 2-3 adults

1 cup jasmine rice

2" ginger, pounded

1 cube chicken stock

1 3/4 cup water

1/3 tsp turmeric powder

salt & sugar to taste

3 tbsp butter

1. In a bowl, mix water with turmeric powder and chicken stock.

2. In a pot or your rice cooker, heat the butter and saute ginger until fragrant.

3. Add in rice and stir a couple of times.

4. Add water.

5. Add salt and sugar to taste and stir a few more times. Let it boil.

6. Cover and simmer for 20-25 min, depending on your stove or rice cooker.

7. Once cooked, let it sit for 5-10 min (covered).

Served warm with Roasted chicken. Garnish with fried shallot/onion.

* If you are using chicken broth instead of cubed chicken stock, just replace the amount of water with chicken broth. Too much water/broth will make your rice too starchy.

Roast Chicken

1 whole chicken,

3" ginger, pounded

3 garlic, pounded
2 tbsp light soy sauce

1 tbsp sweet soy sauce

2 tbsp honey

1 tsp salt

1/2 tsp five spice powder

1. Trim of excess fat from chicken, rinse and pat dry. 

2. In a bowl, mix all the ingredients.  
3. Rub the chicken inside and out

4. Cover the bowl with plastic wrap and put in the fridge overnight. Or you can just marinate it for a couple of hours before roasting.

5. When ready to roast, preheat the oven at 350F

6. Place the chicken in a roasting pan. If you have a wooden skewer, use it to 'tie' the legs together. But I dont have it so i didnt use any. Then cover the chicken with aluminium foil. 

7. Roast for 45-60 min.

8. Uncover and set the oven to 450-475F and continue roasting for another 10-15min or until the chicken is fully cooked. 

9. Remove chicken and cut into desired pieces, preferably when it has cooled down a little bit. 

10. And you're ready to serve with chicken rice and salads :)