asian rice recipes

A classic Singaporean / Malaysian dish of succulent poached chicken and flavored rice served with chilli-garlic sauce, soy sauce and a clear chicken soup.

Hainanese Chicken Rice

Chicken thighs (small), skin

½ tbsp Soy sauce

Ginger ((Sliced))

Onion(s)

Water ((Enough

Salt ((To taste))

Pepper ((To taste))

Water

Ice cubes

Sesame oil

Salt

White Rice

Chicken fat ((Set aside when cleaning the chicken))

Garlic clove(s) ((minced))

½ inch Ginger ((minced))

Shallot ((minced))

1½ tsp Soy sauce

Pandan / screwpine leaves ((Refer to note#4))

Chicken Broth ((Used to cook chicken))

Sugar

tsp Warm water

tsp Soy sauce

tsp Rice vinegar ((Refer

tsp Chicken Broth ((Used to cook chicken))

Red bird's eye chilli pepper (Thai Chilli) ((Refer to note#6))

Garlic clove(s) ((Refer to note#6))

inch Ginger

tsp Rice Vinegar / White Vinegar

((Adjust

tsp Chicken Broth ((Adjust

Green Onion(s) ((Chopped))

Cilantro ((Chopped))

Cucumber slices

Rinse the chicken well. Remove excess fat from the chicken and set aside. If using chicken thighs, trim off the excess fat from the underside by cutting and scraping, If using a whole chicken, you can cut fat from the back cavity.

Lightly rub the chicken with coarse or kosher salt to exfoliate it. Keep rubbing till you get all the loose skin off and the skin shines. Rinse the chicken under running water to remove the salt, and pat dry.

Fill a stock pot with water and add chicken. Ensure that the water covers the chicken. If using a whole chicken, place the chicken such that the breast side faces down. Leave to boil.

Add green onions and ginger into the pot.

Once the soup boils, turn the chicken over. If using full chicken, turn it over so the breast side is on top. Remove some water from the stock pot so that the chicken breast just peeps out of the water. (This is because breast cooks faster than other parts of chicken, and may dry out if overcooked.)

Cover the pot and let the  stock / broth simmer for around 20 minutes.

Close to the 20 minute mark, prepare a large bowl of ice water.

Remove the chicken from the pot, but don&#039;t switch the stove off. Let the stock continue simmering. Dip the chicken in the ice bath for 15 seconds and then keep it aside.

Mix sesame oil and salt to prepare the glaze for the chicken. Coat this on the skin of chicken. (I use a basting brush for this)

Continue simmering the broth for at least 40 minutes. The more you simmer, the tastier the broth.

Taste, and add salt and pepper, if required.

To cook the chicken and broth

Wash rice and keep aside.

After the broth is ready, heat a second pot to medium heat. To this pot, add the chicken fat that you had previously set aside. Render the fat till all the oil is released and the solids turn brown and crispy.

With a slotted spoon, remove the solids from the rendered chicken fat.

Add minced garlic, ginger and shallot to the the pot. Sauté them in chicken fat until fragrant.

Now, add the washed rice and sauté for about a minute.

Add soy sauce, sesame oil and pandan leaves to the rice. Mix well.

Pour in broth (used to cook chicken) to the rice. Stir to mix and leave to cook over high heat.

Once the rice mixture boils, reduce the heat to the lowest setting and simmer covered until the rice is cooked. The cooking time will depend on the variety of rice you use. It took me around 10 minutes.

To cook the rice

Dissolve sugar in warm water.

Then, add the remaining ingredients for the sauce. Mix well and the sauce is ready.

To make the Sweet Soy sauce

Deseed the red chilli pepper.

Grind the chilli peppers, garlic cloves and ginger along with vinegar in a blender or food processor until smooth.

Add salt and sugar to your taste. Mix in some broth (used for cooking chicken, and cooled to room temperature or lower). Adjust broth quantity to get the sauce consistency you prefer.

To make the Chilli-Garlic sauce

Cut the chicken into thin long pieces and serve over rice or on a separate plate. Either way, pour some of the sweet soy sauce over the chicken.

Warm the soup up and garnish with chopped green onions and/or cilantro leaves.

Serve Hainanese Chicken Rice at room temperature, with warm soup, cucumber slices, chilli-garlic sauce and more sweet soy sauce on the side.

Serving suggestions

Steak fried rice is a delicious and easy-to-make meal featuring tender slices of steak, vibrant vegetables, and perfectly seasoned rice. This quick dish is ideal for weeknight dinners or repurposing leftover rice, giving you a satisfying and flavorful meal in just 30 minutes!

Easy Steak Fried Rice Recipe

lb steak (flank, sirloin, or ribeye), thinly sliced

rice (preferably day-old)

tbsp sesame oil (or olive oil)

eggs, beaten

mixed vegetables (carrots, peas, bell peppers)

garlic,

tbsp fresh ginger, minced

soy sauce (or tamari

tbsp sesame seeds (optional)

Green onions, chopped (for garnish)

Salt and pepper

Cook the Steak: Heat 1 tbsp sesame oil in a large wok or skillet. Add thinly sliced steak, season with salt and pepper, and stir-fry until browned and cooked through. Remove from the pan and set aside.

Stir-Fry Vegetables: In the same pan, add garlic, ginger, and mixed vegetables. Stir-fry for 2-3 minutes until fragrant and slightly softened.

Scramble the Eggs: Push vegetables to the side of the pan, add beaten eggs, and scramble until cooked.

Add Rice: Add the day-old rice to the pan along with the cooked steak. Pour in the soy sauce and toss everything together until well-mixed and heated through.

Serve: Garnish with chopped green onions and sesame seeds. Serve hot.

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Easy Steak Fried Rice Recipe

Top 2 asian rice recipes recipes from across the web

The most viewed asian rice recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Hainanese Chicken Rice

Easy Steak Fried Rice Recipe

The most viewed asian rice recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine