The Very Hungry Cook

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September 22, 2011

Chicken Rice

 

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This is the meal I make at the end of a long day when I’m tired and starving and need a really satisfying dinner..

There are only 6 ingredients, it takes almost no effort and tastes soooo good in the bargain!!

Addictive, trust me!

 

 

You will need  Рbroth or stock of some sort, jasmine rice, ginger, garlic, salt and oil.

I know what you’re thinking… The first picture has a big carton of beef broth – not chicken, in spite of the title.

You see, I ran out of chicken stock (both the home made and the store bought variety) and had to resort to using beef broth, and boy, was it a good substitute or what!

So I’ve come to the conclusion that this works perfectly well with either chicken, beef or vegetable stock…

 

Heat the oil in a heavy pot (so the rice can cook evenly and not burn)

 

 

Grate some ginger into the pot.. I like leaving the skin on – I’ve found that there’s a whole lot of flavor that way!

 

 


And then some garlic.

 

 

Saute the ginger and garlic for a few minutes on medium flame. Attempt not the burn the whole thing like I did.

You have to be quite an idiot if you managed to burn it, but if you did, welcome to the club my friend!

 

 

 

Wash the jasmine rice and add it to the sauted ginger and garlic, and fry the rice for 2 minutes…

 

 

 

Add the broth/stock and salt.  Cover and cook for about 30 minutes on a medium flame (or until all the stock is gone and the rice is cooked). Fluff the rice with a fork.

 

 

 

Serve with salad (I like a mix of cucumber, radish and sweet peppers) and sambal oelek..

Eat up!!!!!!!

 

 

 

RECIPE:

Ingredients:

vegetable oil – 1 tbsp

ginger – 1 inch

garlic – 4 cloves

beef/chicken/vegetable stock – 2 cups

jasmine rice – 1 cup

salt – as needed

 

Wash jasmine rice once. Heat oil in a heavy pot. Grate ginger and garlic into the pot and saute on medium heat for 5 minutes. Then add the jasmine rice and saute for another 2 minutes.

Add the broth and salt. Cover and cook on medium heat until the rice is cooked.

Serve!!

 

  1. I so, so, love Chicken Rice. And now, I am hungry. And by the way, you should certainly give a try at food photography. Those are some sharp, clear, and well captured pictures. :)

    Comment by Arjit — September 26, 2011 @ 4:30 am
  2. Stop with the Le Creuset show off, now! ;) I just stumbled upon this enamelware bakeware and have the biggest crush on it: http://www.falconenamelware.com/ You really got me thinking about the 10 favrouite cookbooks things.. it took me a while to put a few names together, because I buy them so much. Sucks that I couldn’t bring all of them with me to Paris though.

    Comment by Shaheen — September 26, 2011 @ 7:51 am
  3. You put fleur de sel in RICE?!! Pass some salt this way, please. Also, where’s the chicken in the chicken rice?

    Comment by Shaheen — September 26, 2011 @ 7:54 am
  4. It tastes better!! What can I say? And it isn’t really expensive when you’re cooking for 2.. Chicken-in the chicken stock.. You could make your own stock and serve the chicken that you used to make the stock with the rice, but I prefer it this way..

    Comment by Rajika — September 26, 2011 @ 8:09 am
  5. Dude those are the only things I have in my kitchen! The basic starter set isn’t expensive at all! I’m head out now to buy some cheap pots and will use them in a post-JUST FOR YOU!! and I’m waiting on that list!

    Comment by Rajika — September 26, 2011 @ 8:13 am
  6. aaah but you used beef stock and confused me! Okay, looking forward to seeing the cheap pots and pans here. I just ordered Pierre Herme’s Macarons in English. (Ya, I’m talking to you here because the wifi on my phone suddenly stopped working, so no whatsapp for me) Don’t have a top 10 but here are some books that have been on my mind:
    1. Breakfast, Lunch and Tea
    2. Plenty
    3. Supper Club

    Comment by Shaheen — September 27, 2011 @ 12:52 am
  7. And you stopped blogging. Again. :) xx

    Comment by Shaheen — October 31, 2011 @ 1:15 pm
  8. haha! almost love.. been working 7 day weeks! and my days start at 3 in the morning.. my body’s still getting over the shock.

    Comment by Rajika — November 3, 2011 @ 5:53 am
  9. waw, seems to be very tasty chicken rice. what it’s like fried rice?

    Comment by secret recipe — June 23, 2012 @ 10:43 pm
  10. The theme of your blog is really fresh, I’m positive that the readers who find your blogs will love your content and advice.

    Comment by tall shoes — September 4, 2012 @ 7:56 pm

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