This dish is best described as a savoury "rice-pudding". It makes a tasty lunchtime dish, or, if you're one of the converted, a nice breakfast dish to see you through the rest of the day.
1 Chicken (approx. 800 gr.)
1 1/2 Ltr. water.
400 gr. Rice.
2 Tbs. Chinese light Soy.
2 Tsp. Garlic Powder
salt & pepper to taste
Chopped Parsley or Coriander leaf.
Omelet strips (made from 2 eggs)
Bawang goreng. (deep fried Onions)
Quarter chicken and put with water on low flame for 1 hour to make stock. Remove
chicken. Put the crushed shells from the eggs used for the omelet in the stock and
stir well, on low flame, for a minute. Pass stock through a muslin cloth to clarify.
Wash the rice and boil in the stock for œ hour until done. (must be sticky and thick). Add the soy, garlic, salt, pepper and shredded chicken and simmer for a further 15 Minutes.
Decorate with omelet, onions and parsley or coriander. serve hot.
Dan's notes: easy and great! When it says "sticky and thick" it kinda means "soupy, like risotto-style, but almost done". Didn't pass stock through the muslin cloth, it turned out fine.