Describe Chicken Rice here.

Chicken Rice Comprises of 2-3 Parts depending on the bua chao method (play cheat) or the "original" method.

Chicken

Get a Whole Chicken

Processing the Chicken

If you buy from a US supermarket, they most likely have the chicken neck and the chicken fatty patty inside the chicken.

Remove everything inside the chicken but KEEP THE CHICKEN FATS. You can also keep the organs if you're a fan.

Wash the chicken

Cooking the chicken

Fill a large pot with water. Put the chicken into the pot and make sure the water covers the chicken. Bring the water to a (full) boil. (DO NOT dump the chicken in when the water starts to boil) In order to cook the chicken thoroughly, we must ensure that the water is boiling "vigorously" (and make sure heating the pot with max fire) When this happens, place the chicken into the pot add some ginger / garlic and salt (you can coat the chicken with ginger and garlic and leave it there for a bit, experts may tell you this is a waste of effort)

If you have a large enough pot (like those hawkers) you do not need to turn the chicken. But I suspect most of us do not have pot of the right size. So flip the Chicken every 10 minutes.

Cook the chicken for a total of 20-30 minutes. do not over cook! If you're unsure after 20min check if the chicken is cooked. Use a fork / satay stick and poke its tighs / drumpstick & chicken breast. Observe 2 things: 1) If it is difficult poking into these parts, if it is it's probably still raw inside 2) See if any "blood" oozes out of where you poke, if there is, you probably want to cook it a little longer. above 30 minutes is generally too long. In the mean time, prepare the rice

Stock: I listed stock because you need stock for the rice. And this is also the place where you can play cheat some. The stock takes 2 hours to prepare, if you're a student (most of us are) just use the chicken stock powder and skip this part.

In theory: you can use any chicken part (chicken bones, chicken neck etc) add some salt and boil these parts for 2 hours. After 2 hours the stock is ready. During the food fest, the stock came from the 12 chickens we prepare + we added some amounts of chicken powder (the prep method actually changes over time cos winston took over ^^)

(a lot of the rice "techniques/jutsu-s" are contributed by stone)

Rice: Use Thai Fragrant Rice (tai guo xiang mi)

rinse the rice (stone's theory is that you have to soften the rice for the later porcedure) chop some ginger and garlic as fine as possible (blend where possible). about 2-4 cloves of a full garlic is sufficient for 3 cups of rice. The ginger should be in the same or slightly less proportion relative the the garlic. Fry the garlic and ginger (with more oil keeping in mind that you'd fry the rice with the same oil). In chinese we call this (bao xiang). Make sure you can smell the garlic / ginger in the air (or if the ginger turns brown). Fry the rice together with the garlic and ginger. Until the rice looks more dry / oily than wet. There shouldnt be too much moisture when you're done (none if possible) Put the rice into a rice cooker, (add 1/2 - 1 piece of pandan leaf if you have some) add 1/2 cube of chicken stock powder to 3 cups of rice (optional if you're using actual stock), top up the rice cooker to the usual mark using either water or chicken stock. Cook the rice ^^ Keep stirring every 5-10minutes esp if you're using chicken powder. In the mean time, the chicken is probably ready (or overcooked)

Chicken part 2

Remove the chicken Let it cool on a plate (drain any stock) until it is just warm enough to touch Gently rub salt and pepper onto the chicken Then rub seaseme oil onto the chicken

Things to note: Do not let it cool too long, the skin turns dark (and the chicken loses it's "yuan wei" the original taste if the oil is not rubbed soon enough)

Once the rice is done, you're ready to feed. Some ppl like some seasame oil sprinked over their rice (not too much cos it destroys the taste)

Others may like Ginger sauce on their chicken which is made by blending ginger to extract ginger juice, add some sugar and a little (v.little) chicken stock (or just water)

Chicken Rice chilli is beyond my limits in the US pls ask CC how/where she found it