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Roasted Soy Sauce Chicken Rice

Chicken Rice is a local hawker favorite. Buttery, slightly sweetened rice simmered to perfection with chicken broth, topped with moist, tender roasted chicken, served with a tangy chilli garlic sauce and cooled with a fresh cucumber side. Makes a meal any time of the day.

Ingredients

Chicken Rice

  • 2 cups long grain rice
  • chicken broth- sufficient per package directions of rice
  • pinch of salt
  • 1 tbsp honey
  • 2 tsp butter

Chilli Sauce

  • 3 to 4 fresh RED jalapeno or RED serrano
  • 2 cloves garlic, chopped
  • pinch of salt
  • 1 tsp sugar
  • 3 tbsp vinegar

Roasted Soy Sauce Chicken

  • 1 roasting chicken
  • ¼ cup dark soy sauce
  • ¼ cup light soy sauce
  • 1 tbsp sesame seed oil
  • 2 tbsp oil
  • 2 tsp brown sugar

Directions

Chicken Rice

  1. Place rice and chicken broth in rice pot. Follow package directions for amount of chicken broth to add, but add 1/4 cup less water
  2. Add honey, butter and salt to rice and boil until cooked.
  3. Once cooked, loosen rice to mix all added ingredients.

Chilli Sauce

  1. For chilli sauce, place chillies and garlic into food processor and pulse until almost liquefied.
  2. Pour into pan, add salt, sugar and vinegar and heat until simmering.
  3. Serve as side.

Roasted Soy Sauce Chicken

  1. Rub entire chicken with ingredients for chicken.
  2. Bake chicken in oven at 350F until cooked.
  3. Serve with chicken rice above, fresh cucumber and chilli sauce (see recipe above).

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