Hello Everybody Its been two years since my last post!! How time flies when we are so caught up with everything life.
Ok lets get in to it shell we?
Coriander Salsa
Coriander 1 bunch
Garlic 1/2 bulb
Vegetable Oil 4-5 tbsp
salt to taste
Wash Coriander to get rid of the sand or soil, cut off the root and reserve for the stock. slice as fine as you can and transfer it in to a bowl. With the garlic peel and slice.
Then heat a pan or wok, add the oil in the pan. Add in the sliced garlic and pan fry on a mid to low heat. (be sure that the oil is not too hot we don't want burnt garlic) when its turned brown or golden brown, tip the garlic and the oil in to the sliced coriander. Add salt and give it a good mix. set a side too cool.
Chicken and Soup/Broth Component
basically you can put what ever Vegetable in the soup to enhance the flavours
here I have added
Onions 2
Celery 2-3sticks
Carrots 3
Ginger 2
stalks from the lemon grass
roots of the coriander
Garlic 1 bulb
Salt to taste
Water enough to cover the chicken
Size 9 chicken 2
(reserve the fat of the chicken near the cavity of the chook for the rice)
Would have loved to add winter melon but I could not find any.
Put everything except the Chicken in to a pot. and bring to boil. turn the heat down to medium to low setting, then lower the chicken in to the stock and simmer for 40-45 minutes, turning the chicken at the 20 minute mark.
After that, Yes I understand the Chicken is cooked but the rice is not cooked. Take the pot off the stove and leave the chicken in the pot to keep warm till the rice is cooked.
There are many ways to cut up the chicken so below is just one of the ways to do it.
Oh nearly forgot, there is a soy sauce part to the chicken. Mix about 5-6 tbsp of chicken stock to 3-4 tbsp of soy sauce, then add a tbsp of sesame oil, mix and pour over the cut chicken.
The Rice Component
Chicken Fat - what ever Fat you can get from the cavity of the chook
Vegetable oil 1 tbsp
Lemon Grass 1 stick
Ginger 1size of thumb
Onion 1
Garlic 8-10 pips
Rice 2 1/2 Chinese bowls
Chicken stock 5 Chinese bowls
Wash the lemon grass, cut off the stocky part and save it for the stock. Now with the bottom part of the lemon grass slice it thin. onions peeled and finely diced, ginger finely diced, garlic crushed or roughly chopped.
Heat a pan on high flame, add in oil and chicken fat, render the fat till the pieces of fat turns brown, take the pieces out and discard. Add in the chopped and sliced ingredients and fry till soft with out browning. add in rice and fold thru.
There are two ways you could cook the rice on the stove or in a rice cooker. in this case i am using a rice cooker. Pour the rice in to the rice cooker and add the chicken stock.
Season to taste, and press the button and wait till the button pops back up, oh don't for get to turn the power on ;P while that's going
Chilli Component
Chilli 7-8 medium size
Garlic 1/2 bulb
Ginger 2 thumbs worth
salt
Chicken stock 4-5 tbsp
Cut and peel the garlic and ginger, roughly cut the chilli and place all of the ingredients in a jug or a container and blend with a stick blender. Or if your using a food processor just put it in, don't need to bother to cut it smaller. Then after thats done pour it in to a pot and bring to boil, turn off and set a side to cool.
Sliced Cucumber
Right, its all done now. Enjoy and I wish you all the best in trying this out.
