I decided to do it the traditional way (I have another recipe) of boiling the chicken cos I wanted soup (drop in some carrots after you remove chicken from water) – steaming doesn’t get you soup. Main trick for rice is to fry rice grains in enough chicken fat else it won’t be too fragrant. and lots of garlic, ginger and shallots (optional) when cooking the rice. I use the stock from boiling the chicken instead of plain old tap water.

Rub salt on the chicken and leave for a while before cooking. Don’t overboil the chicken – about 15 mins is plenty (for a mid sized chicken). Dunk in cold water after to stop cooking process. Remember to stuff the chicken with spring onion, garlic and ginger and pandan leaves.

For the chilli – use lots of chilli padi, lots of garlic and ginger and chicken oil if you can. Make a whole world of difference.

Seriously I think it is not hard but must practice – I am still trying to get consistent myself!

What else do you cook?

Nice post re Korea

Just got out, on my way home. Have a good weekend ahead.

I’m interested in your chicken rice experiment. Care to share the photos and recipes? I’m from a Hainanese family and there is a LOT of pressure to cook the perfect chicken rice at every CNY and Cheng Beng.

-_-”

Hillary´s last blog post..Travel Diary: Shopping at Dongdaemun, the largest shopping area in South Korea