As the name implies, these chicken rice are shaped into balls, roughly about the size of a ping pong ball, served with tender chicken in soya sauce and sesame oil and not forgetting the dipping hot chilli sauce.The chicken rice which we can also call garlic rice are usually cooked in chicken stock, garlic and onions. I got this method of cooking the garlic rice from a relative of mine, if you want it to be more tasty, you can add in some chicken seasoning powder if you wish which i did. There are also some who use margarine or butter to cook this chicken rice, it really depends on the taste that you really like. There's also another recipe here of cooking the garlic rice from Leny from Dine with Leny, she just cooked that couple of weeks back, slightly different from mine but i'm sure it taste good as well. Do visit her blog, she has got some nice recipes there.
|the original ones look more compact, look at the picture below, which are believed done by machines.|
Bring a pot of water ( enough to cover the whole chicken) to a boil. Put in the whole chicken and bring to another boil. Turn to lowest level of heat and let chicken soak in the pot for 25-30minutes. Do not cover the pot otherwise the skin of the chicken may tear apart. You can add some 1-2 tbsp chicken seasoning powder to the chicken stock. When chicken is cooked, bring the chicken out and rinse with cold water. Leave to cool before cutting into pieces.
The chicken stock here will be used for cooking rice, for soya sauce and also for dipping sauce. Any balance of the chicken stock can be used for making soups.
6-8 pips of garlic, finely chopped
5 small onions, finely chopped
6 tbsps of cooking oil
1 tsp salt
1.Saute the garlic and onions in the cooking oil till fragrant and slightly brown. Turn off heat and pour that into a bowl.
2. Put in rice in the rice cooker and pour in the chicken stock up to the slightly less than 2cm above rice level. Add in 3 tbsp of (1) and salt into the stock and stir to mix with the rice. Press on to cook rice.
3. When rice is cooked, take a sufficent amount of rice to shape into balls while it's still hot.
4tbsp chicken stock
4tbsp light soya sauce
1 tsp dark soya saue
11/2tsp sesame oil
Mix all of the above to make soya sauce and pour onto the chicken pieces.
Chilli sauce (Malaysian Delicacies by Patsie Cheong, with slight changes)
75gm red chillies
30gm young ginger
juice of 5small limes
chicken stock to taste
salt to taste
Just blend all of the above ingredients to make the dipping chilli sauce.
|this is the original chicken rice balls taken from the internet. Photo credit:onestopmalaysia.com|