Chicken with Rice

You know what I also like chicken with rice, anything as long as its chicken, I love it. It's my favorite dish ever.

i like chicken very much the most favourite style of chicken i like is chicken broast and nuggets and zinger burger of chicken in home made chicken i like chicken peanut curry and green masala chicken they are very tasty and spicy

i love to eat chicken with plain rice. No matter if the chicken is cooked with other stuff, fried or soup will love to have it with a plain rice. I like chicken rice too. Chicken rice is originally a chinese meals but i can bet you now almost the whole world peoples know what is that chicken rice. I have a recipe for chicken rice, thought you might like it.. Chicken Rice Recipe (Hainanese Style) For Chicken 1 Large whole chicken (2 kg) 2 1/2 cm Ginger, bruised 2 cloves Garlic, crushed 2 tablespoons Sesame oil 1 teaspoon Light soy sauce For Rice 600g Long grain rice (about 4 cups) 3 cloves Garlic, sliced 2 cm Ginger, sliced 1 tablespoon Vegetable oil 6 cups Chicken stock 2 teaspoon Salt 2 teaspoon Sesame oil For Chili sauce 6 Fresh red chilies, seeded 1 clove Garlic 2 cm Ginger 1 teaspoon Salt 2 teaspoons Sugar 1 teaspoon Vinegar or lime juice 2 teaspoons Chicken stock Method : Boil the water in a large pot big enough to hold the chicken. •Clean the chicken. •Add in ginger and garlic to the chicken in the pot. •Carefully, put in the chicken into the boiling water. •Do not cover the pot while it's boiling. This is to prevent the chicken from hardening. •Let it immerse for 2-3 minutes. Turn off the heat. •Let the chicken cool in the covered pot for 20 minutes. •Repeat the boiling process and cool for another 20 minutes. •Test for doneness by piercing the flesh with a toothpick. •When the chicken is cooked, take it out and place it in a colander. •Run cool boiled water over the whole chicken including its cavity. •This process prevents overcooking and firms up the meat. •Brush it with a mixture of sesame oil and soy sauce. •Hang chicken to dry. •Reserve enough stock for rice and chili sauce. •To the remainder of the stock, add in the cut pieces of chicken beck, legs and wings. Re-boil stock for 10 minutes. •Season stock with 2 cups of vegetables of your choice and simmer until cooked. •Season lightly with salt , pepper and spring onion. •Keep warm. Preparing Rice •Wash and drain rice well. Heat vegetable oil in a pot or rice cooker and fry garlic and ginger until golden brown. •Add drained rice and fry for 2-3 minutes. •Add 6 cups of stock, sesame oil and salt. •Cook uncovered until all liquid is absorbed. •Cover the pot tightly and reduce heat until the rice is cooked and fluffy. Preparing Chili sauce •Mix all ingredients in an electric blender and grind finely. •Add into the boiling chicken stock. •Put into a sauce bowl. To Serve •Put some rice on a serving plate, garnish it with sliced cucumbers and sliced tomatoes. •Cut chicken into bite size and arrange them in a separate plate. •Pour some light soy sauce. •Best eaten with hot soup and chili sauce

yup am a favourite of chicken too.i just love to have chicken biryani at my place hyderabad when we cook it at home or when we go outside for a restaurant.hyderabadi biryani is world famous i think everybody knows that

come to malaysia... contex me and ill bring you to test the best biryani in malaysia... also u can taste chiken rice..