Chicken Rice
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Category
Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Cuisine
Malay
Servings
6
Prep Time
120 minutes
Cook Time
240 minutes
Ingredients
POACHING LIQUID FOR CHICKEN:
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2kg chicken stock
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1kg water
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200g chicken wings
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500g chicken breast meat
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2 knots pandan leaves
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10g ginger (smashed)
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50g spring onion bottoms
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20g salt
POACHED CHICKEN:
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1 chicken
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Poaching liquid (above)
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Ice water with 30g salt mixed in for shocking chicken
CHICKEN RICE FAT:
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100g chicken fat
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100g peanut oil
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50g shallots
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50g garlic
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10g ginger
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5g galangal
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5g lemongrass
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1 knot pandan leaf
CHICKEN RICE:
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400g Thai jasmine rice
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500g poaching liquid
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40g chicken rice fat
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1 knot pandan leaf
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10g chicken fat for finishing
GARNISH:
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1-2 teaspoons fried garlic
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1-2 teaspoons fried shallots
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Coriander and thinly sliced cucumber
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Chicken rice chilli sauce
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Soy sauce
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Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Directions
Cut chicken breast meat into bite-sized chunks and place into base pot with all the poaching liquid ingredients. Move slider to PRESSURE mode on the SmartLid™ and PRESSURE COOK on Hi for 1 hour. Remove all aromatics and set aside the poaching liquid.
Clean chicken thoroughly and salt the inside of the chicken. Bring the poaching liquid to a boil and dip the chicken into it 3-4 times to tighten the skin. Move slider to AIR FRY/HOB mode and using the STEAM function, boil the chicken for 8 minutes. Press STOP and let it carry on cooking using the residual heat of the stock for 40 minutes. Shock chicken in a bowl of water with ice and salt.
Blend shallots, garlic, ginger, galangal and lemongrass until it becomes a paste. Using the SAUTÉ function at Hi-5 for 30 minutes, render chicken fat slowly until it melts. Add peanut oil and sauté all ingredients until slightly golden. Let infuse for 1 hour before straining.
In the SmartLid™, add chicken rice fat, pandan leaf, poaching liquid and washed rice. Let rice soak for 10 minutes. Steam rice using the STEAM function for 20 to 25 minutes until cooked. Once the rice is cooked, add chicken fat for finishing by coating every grain of rice.
Garnish with fried garlic, fried shallots, coriander and cucumber, and serve with chilli sauce and soy sauce on the side.
