Recipe for chicken rice?

Anybody has a simple recipe to make hainanise chicken rice? thanksRecipe for chicken rice?
CHICKEN FRIED RICE





2 cups day old steamed rice


1 1/2 cups grilled chicken


1/2 cup green onion


1/2 canned or fresh corn


2 white eggs


1/2 tsp crushed garlic


3 tbs molasses


1 tbs sweet soy sauce


1 tsp kosher salt


1/2 tsp black pepper


1/4 veg oil





heat wok and pour in veg. oil. when oil is heated scramble egg. Add grilled chicken, green onion, garlic, corn. Let heat. Add cold rice. Mix together, then add kosher salt, pepper, molasses and sweet soy sauce. Mix together until rice is well browned.Recipe for chicken rice?
INGREDIENTS


1 (4 pound) whole chicken


3 cloves garlic


2 (1 inch) pieces fresh ginger root, peeled


2 green onions


1/2 teaspoon salt


2 tablespoons sesame oil





3 tablespoons vegetable oil


1 tablespoon sesame oil


2 shallots, finely chopped


5 cloves garlic, minced


1 (1 inch) piece fresh ginger root, peeled and chopped


1/2 cup chopped cilantro


4 cups chicken stock


1/2 teaspoon salt


3 cups long grain rice, rinsed and drained





cilantro sprigs


sliced green onion


1 cucumber, thinly sliced


2 fresh tomatoes, chopped








DIRECTIONS


Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.


Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.


While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.


When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice
Chicken Rice as I make it:


2 cups chicken stock


1 cup white rice


Bring stock to boil in medium saucepan with good lid. Add rice, stir, cover, lower heat to lowest setting. Set timer for 20 minutes. Remove cover, fluff. Serve rice.


Variations: add slivered almonds, pine nuts, minced garlic, minced cooked broccoli, chopped green onions, chives.


Serve with roast chicken, pork chops, lamb chops, or anything!
Hainanese Chicken Rice





For the rice





3 cups long grain rice


2 tablespoons chicken fat, with skin (I know..but it makes the rice taste really good)


2 tablespoons water


2-3 cm ginger, grated


3-4 garlic cloves, grated


1-2 teaspoon salt (to taste)


3 1/2 cups chicken stock, according to rice package instructions (or more, reserved from chicken that you will boil)


2 screwpine leaves (optional..it will make the rice more fragrant)





Hainanese chicken





1 whole chicken


water, enough for boiling chicken


1 piece thumb sized ginger, smashed


4-5 garlic cloves, peeled and smashed slightly


1 teaspoon salt





Chilli garlic sauce for dipping





10 fresh red chilies


2 cm piece ginger


4 garlic cloves


1/4 teaspoon salt


1 teaspoon lime juice


2 tablespoons chicken stock (from the boiled chicken. This stock is essential for the chilli sauce)





Ginger sauce for dipping





75 g ginger


6 garlic cloves


1/2 teaspoon salt


1 teaspoon lime juice


2 tablespoons chicken stock (again stock from the boiled chicken)





Sauce for chicken





1 tablespoon garlic oil


1 teaspoon sesame oil


5 tablespoons light soya sauce


1 1/2 tablespoons sugar (to taste)


3 tablespoons chicken broth (from boiled chicken)





Garnishing





fresh coriander leaves


sliced spring onions


sliced cucumbers





First of all wash the rice then place it on to a tea towel or colander to dry. Then, prepare the chicken.Bring enough water to boil in a large pot.Once boil, add in the salt, ginger,garlic and chicken.





Lower the heat and cook chicken for about 20 - 25 minutes, uncovered. It is very important to boil the chicken very slowly over low flame.Turn of flame and cover the pot. Allow the chicken to steep inside for another 20-25 minutes.





Remove chicken and immerse it into a basin of cold water for 5-6 minutes.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces.





While the chicken is drip drying, prepare the rice.Heat up wok and add in the chicken fat and water.Bring to a low simmering boil until oil is released from the fat. Add in the ginger and garlic and fry well (without burning the garlic)





Remove and discard the chicken fat and skin. Add in the rice that has been dried and salt and stir fry briskly about 1 - 2 minutes.Transfer rice into an electric rice cooker or pot. Add in the chicken broth from the boiled chicken together with the screwpine leaves if using.If cooking in a pot, cook over low flame stirring occasionally so as not to let the bottom of the rice burn.Boil until rice is cook.





While the rice is cooking, you can prepare the chilli garlic sauce. Just add all ingredients into a blender or food processor, and give it a good whizz, until ingredients are well blended. Adjust the seasoning with more salt or sugar to taste.The chili garlic sauce can be kept in the refrigerator for about 2-3 days only.





To prepare the ginger sauce is the same.give the ingredients a good whiz in the blender.What gives the extra oomph for the sauces is the stock from the chicken broth -- so, do not omit this ingredient.





Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken. You can add more soya sauce and chicken broth to the chicken if you prefer. Just adjust the taste of the sauce with soya sauce and chicken broth.If you do not have garlic oil,you can fry a few cloves of garlic in oil for few minutes then take out oil and garlic pour it into a jar, and let the garlic steep inside the oil.





Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers.





Enjoy meal with the rice and dipping sauces!





http://www.recipezaar.com/133760


(*-*)
Spanish Chicken %26amp; Rice Bake





1 (10 3/4 ounce) can cream of chicken soup


1 cup salsa


1/2 cup water


1 cup whole kernel corn


3/4 cup uncooked long-grain white rice


4 boneless chicken breast halves


1/2 teaspoon chili powder


1/2 cup shredded cheddar cheese


1 cup canned black beans, washed (optional)





Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.


Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.


Cover tightly with casserole lid or foil.


Bake at 375掳F for 45 minutes or so.


Sprinkle with cheese.