It’s time to warm the tummy up. This meal is the comfort meal of South East Asia. It’s has that chicken noodle flavor and quality but its separation between the rice and chicken and the broth itself makes the dish more of a meal than just chicken or soup or rice. Enjoy!
Ingredients:
Topping:
- 1 chicken (1kg), take the meat, cut into diced shape
- 200 grams of canned mushrooms, sliced
- 1 onion, diced
- 3 cloves of garlic, crushed, finely chopped
- 2 cm ginger, crushed
- 2 tbsp oyster sauce
- 2 tablespoons soy sauce
- 2 tbsp fish sauce
- 1 tsp sesame oil
- 1 tsp salt
- 1/2 tsp pepper
- sugar to taste
Steamed Rice:
- 400 gr of rice
- 1/2 tsp salt
- Bouillon, to taste
Soup:
- 4 cloves of garlic, crushed
- 1 cm ginger, crushed
- Scallion, thinly sliced
- Salt to taste
Complement:
- Chili paste
How to make:
Soup:
- With a low heat, boil chicken bones to get the broth. To cook rice, take some broth. Set aside.
- Saute garlic until fragrant, add ginger.
- Put into the broth, cook until boiling again.
- Then add salt and pepper into the remaining broth.
- Sprinkle with scallion .
Topping:
- Saute onion and garlic until fragrant, add ginger.
- Add chicken pieces, stir until change the color.
- Add mushrooms.
- Pour oyster sauce, sweet soy sauce, salty soy sauce, salt, pepper, and sugar.
- Add sesame oil and water.
- Cook over low heat until the chicken is cooked.
- Taste it.
- Remove and set aside.
Steamed Rice:
- Like making rice… just add more broth to make rice softer than usual
- Stir rice with broth and salt.
- Or process it in a rice cooker until cooked.
- Set aside
Preparation:
- Prepare a heatproof bowl.
- Put chicken in the bottom of the bowl, add the rice, then press.
- If it is felt that the rice is still a bit hard, pour a little broth.
- Steam until cooked.
Presentation:
Serve the steamed rice in warm with sauce and chili paste.
Sprinkle it with fried onions.
Bismillah!
