Put aside the marinated chicken. Next is to get the soup (chicken stock) ready. Saute some sliced shallot, garlic & ginger. Once golden & fragrant, add in chicken carcass. Stir for a few minutes & pour in water. Let simmer. Add salt to taste.
While waiting for the soup to boil, we can prepare the rice. First is to heat butter or margarine on a pan. Put in sliced garlic & ginger, with a 2 cm cinnamon stick & a couple of cloves. Saute until golden.
Transfer the ingredients from the pan into a rice cooker. Join in the rice & stir together with the sauted garlic, ginger & spices.
Next is to add in the soup prepared earlier. The measurement is 1 : 2 that is a cup of rice, 2 cups of soup. Put in pandan leaves for the aroma & a little bit of salt. Cover the rice cooker & wait.
Now take out the marinated chicken. Deep fry the chicken.
For the chilly sauce, blend fresh chillies with some garlic. Cook in a pan with half cup of water. Next add in ketchup, sugar & salt.
My soy sauce is rather simple. I simply use the sweet soy sauce which I get in the supermarket & add a half cup of the soup.
Now the chicken rice is ready to be eaten. Do not forget the vegetables. Cucumber, lettuce & tomato, served raw with the sauce prepared.
Wardah indulging in her favourite food.