Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken fillet richly spiced and laced with kemangi and…
Ingredients
Broth
- 1 large chicken thigh
- 6 glasses of water
- 2 garlic cloves
- 1 spring onion
- ½ teaspoon salt
- Pepper
Rice
- 2 glasses of rice
- 6 garlic cloves, minced
- 1 tablespoon sesame seed oil
- 3 tablespoon soy sauce
- Oil for stir-frying
Chicken
- 5 garlic cloves, minced
- ½ thumb-sized ginger, minced
- 2 tablespoon sweet soy sauce
- 3 tablespoon soy sauce
- 1 teaspoon oyster sauce
Simple to make and delicious served hot.
Steps
- Broth: Boil chicken thigh, water, and other ingredients until tender. Remove from heat. Strain the broth. Remove the bones from chicken and cut into cubes. Set aside.
- Rice: Stir-fry garlic and ginger with sesame seed oil until fragrant. Add rice. Stir. Add soy sauce. Stir until ingredients combine well. Remove from heat and set aside
- Chicken Topping: Stir-fry garlic with sesame seed oil. Add chicken cubes. Stir. Add ginger, soy sauce, sweet soy sauce, and pepper. Stir until all ingredients mix well. Remove from heat.
- Use 1 portion heat resistant bowls. Place 2 tbsp chicken at the bottom of each bowl. Fill bowl ¾ full with stir-fried rice. Pour in enough broth to cover rice. Set bowl in a steaming pan until broth absorbed. Pour in more broth and steam until rice softens. Serve hot with the remaining broth and sliced spring onion.
