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Stuffed Chicken Rice Recipe

Stuffed Chicken Rice is a popular Asian Main
Author :
 
On :
Friday, 24 March, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Asian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1.8 kg - whole Chicken
  • For Chicken stuffing: 6-8 - Garlic cloves, crushed
  • 6 cm - ginger, crushed
  • 4 stalks - Spring onions
  • 2.7 l - water
  • 1 tsp - salt
  • For the Rice: 625 g - long grained Rice (not Basmati)
  • 115 ml - cooking oil
  • 995 ml - Chicken stock
  • 2 tsp - salt
  • 1/4 tsp - monosodium glutamate (MSG)
  • 6 - screw pine leaves, tied in a knot
  • For garnishing: 2 - cucumbers, sliced
  • 2 - big tomatoes, sliced
  • 2 - shallots, diced
  • For chilli & Ginger sauce: 6 - medium Red Chillies or 1 - red Capsicum and 8 small (hot) Red Chillies
  • 2 - thumb-sized Ginger (peeled and sliced roughly across the grain)
  • 110 ml - Chicken stock
  • 2 tsp - salt
  • 1/2 tsp - MSG (optional)
  • 3/4 tsp - Sugar
  • 2-3 tbsp Lime juice
  • How to Make Stuffed Chicken Rice:

    1. Wash the chicken and rub some salt over it. Stuff the chicken with the above ingredients.
    2. Boil water with 1 tsp of salt over high heat.
    3. Add the chicken and cook uncovered until the water boils again, for 3 minutes. Then reduce the heat to low, cover and simmer for 25-30 minutes (do not remove the lid throughout cooking).
    4. Remove the chicken and immerse in a basin of cold water for 5 minutes. Reserve the liquid in which the chicken was boiled.
    5. Transfer the chicken to a large plate and brush with sesame seed oil.
    6. Allow the chicken to cool before cutting it into pieces. Arrange on a serving dish.
    7. Garnish with cucumber, tomato and shallots.
    8. For the rice: Wash the rice until the water runs clear. Drain.
    9. Add the chicken stock, screw pine leaves, salt and MSG to the rice (in a rice cooker). Pour the oil over the rice and cook until done.
    10. Loosen and fluff up the rice with a chopstick before serving.
    11. For chilli & ginger sauce: Blend all the ingredients into a rough paste and serve as an accompaniment.




     

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