Roasted Chicken Rice

Ingredients(for 1 plate with 1 chicken portion, rice, and condiments)

• 2 Chicken leg quarters (with skin on, preferably kampung chicken)
• 1 cup Jasmine rice (fragrant local rice)
• 2 Pandan leaves (tie into a knot) - optional
• 2 inches Ginger (crushed)
• 4 cloves Garlic (minced)
• 1/2 Cucumber (sliced)
• 2 tbsp Light soy sauce (for drizzling)
• 1 tbsp Sesame oil (for brushing)
• 2 cups Chicken stock (low sodium) (homemade or store-bought)
• 2 tbsp Chilli sauce (homemade or local brand)
• 2 stalks Spring onions (finely chopped) - optional

Instructions

1. 1

   Preheat oven to 200°C. Pat chicken dry, rub lightly with salt, and brush with sesame oil. Place on a baking tray lined with foil.

   5 minutes

   Drying the chicken skin ensures crispiness after roasting.

2. 2

   Roast chicken in oven for 20 minutes or until skin is golden and meat is cooked through. Baste with more sesame oil halfway.

   20 minutes

   Let the chicken rest for 5 minutes before cutting to retain juiciness.

3. 3

   While chicken roasts, rinse rice until water runs clear. In a pot, sauté minced garlic and half the ginger until fragrant. Add rinsed rice, stir, then pour in chicken stock. Add pandan leaves.

   8 minutes

   Sautéing rice with aromatics boosts flavour, just like in your favourite kopitiam.

4. 4

   Bring rice to a boil, then reduce heat to low, cover, and cook for 12 minutes. Let rest for 5 minutes before fluffing.

   15 minutes

   Keep the lid closed during cooking for fluffy, fragrant rice.