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Before you jump to Chicken Rice recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.

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A large amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can easily minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen alone gives you many small means by which energy and money can be saved. Green living is actually something we can all accomplish, without difficulty. A lot of it really is simply utilizing common sense.

We hope you got insight from reading it, now let’s go back to chicken rice recipe. To make chicken rice you need 23 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Chicken Rice:

1. Use of A Chicken Stock.
2. You need of Whole Chicken.
3. You need of big Slices of Ginger.
4. Take of crushed Garlics.
5. Take of Season to taste (chicken powder).
6. Provide of B Long Grain Basmati Rice.
7. Prepare of (washed & drained).
8. Provide of C Chicken Rice.
9. Take of Butter.
10. Prepare of long stalk of Lemon Grass (cut & lightly bruised).
11. Prepare of Ginger.
12. Take of Crushed Garlics.
13. You need of Chicken Seasoning Powder.
14. Use of (Use Knorr's or maggie's).
15. Take of D Sauces/Dips.
16. Prepare of . Chilli.
17. Get of Red Chillies + few tbsp water+ an inch ginger + Garlics + vinegar/lemon juice + sugar = blend.
18. Provide of . Ginger.
19. You need of Ginger + Garlic + Oil + Salt = Blend. Then sautéed.
20. Use of . Soy Sauce.
21. Use of sesame oil + light soy sauce – mixed well.
22. Use of E Clear Soup.
23. Take of See instruction & pic attached.

Steps to make Chicken Rice:

1. Prep ingredients. Start with A, B, C & D.
2. Prep A – stuff chicken cavity with 4 big Slices of Ginger & 3 crushed garlics. Place chicken in a pot & fill it with water. Water should cover the chicken. Add the remaining ingredients in A. Let it boil. Once boiled, let it simmer over low heat for 25mins (with Lid on). Remove chicken from the pot & let cool/dry..
3. B – Wash & Drain rice..
4. C – Sauté C in butter until fragrant. Then pour C into B. Then add enough chicken stock (A) into the pot to cook the rice. (If u still have extra broth/stock, Leave the left over stock in the pot for soup later on in E). Stir & mix. Turn rice cooker on & let it cook..
5. Check rice when nearly cook and add chicken stock/broth only if necessary, use CHOPSTICK to fluff / stir the rice lightly. Let rice cook until done..
6. D – Sauces / Dips. 1 Chilli Sauce: 👉🏻 5 big red chillies (sliced) + an inch ginger+ 4 garlics + 1/4 vinegar or lemon + 1/4 water + 1tbsp sugar = blend well. Taste. Adjust taste accordingly. 2. Ginger: 👉🏻 Ginger + garlic (ratio 3:1) + 1/2 oil = blend well then sauté until fragrant. 3. Soy Sauce: 👉🏻 1 tsp sesame oil + 2 tbsp light soy sauce=mix well. Taste. Pour over chicken..
7. E – Clear soup. Chicken rice clear soup ideally SHOULD taste very subtle & 'clean'. Therefore, use the left over chicken stock in A. Fill up half of the pot with water. Dont season this soup. Add clean cut coriander roots and slices of white radish. Let it boil and then simmer for another 30-45mins. Strain (opt) when served. Garnish with chopped spring onions/scallions..
8. Serve warm..

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