Boiled chicken and chicken rice. Which version of Singapore chicken rice would you prefer? This will make them cool enough to shred and help keep some of the moisture in so. Boiled chicken and rice—although it may not sound very exciting—is the dog equivalent to the age-old, human remedy of chicken soup.

The chicken will need to simmer for about one hour, or. Who says chicken and rice has to be boring? Or you can skip that part and just worry about the main meal to get it done. You can have Boiled chicken and chicken rice using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Boiled chicken and chicken rice

It's 1.3 kg of Chicken.
You need 4 ltr of Water.
Prepare 15 gr of coriander.
It's 2 cups of rice (jasmine).
You need 2-3 cups of chicken stock.
Prepare 100 gr of ginger.
It's 1/4 of Onion.
You need 10-15 pcs of chili.
You need 2-3 tbsp of Sesame oil.
You need 4 tbsp of Vegetable oil.
It's of Salt.
Prepare of Maggi/knorr seasonings.

View top rated Boiled chicken and rice recipes with ratings and reviews. Homemade chicken and rice is a bland food source often recommended by veterinarians to help dogs recover from diarrhea and/or vomiting. Instant rice and canned chicken and condensed soup make this an almost instant preparation, one even your kids can make. I used leftover boiled chicken (also made a casserole), brown rice, and added frozen mixed veggies.

Boiled chicken and chicken rice instructions

The night before you may brine the chicken. In a bowl, add enough water until the chicken is covered/submerged by water. Add 1 tbsp salt and mix it well. Cover it and place it in the fridge overnight. (Optional: it gives better taste to the chicken without over seasonings the broth).
Remove the excess fat from the chicken (used to stir fry the rice).
In a pot, bring 4ltr waters to boil. Add the chicken into it. With medium heat, slowly bring the water to boil again. Reduce the heat to low, let it simmer the chicken for 1-1.5 hours depend on the chicken size..
Prepare the condiments. Peel, grate or chop the ginger. Keep one tablespoon aside for the rice..
Remove the seeds of chili-using handgloves (optional: to reduce the spiciness). Chopped/sliced the chili.
Mix the grated ginger and chopped chili in a bowl. Add vegetable oil, sesame oil, salt and little maggi seasonings. Adjust the taste. Keep it aside..
Wash the rice to remove the starch). Soak the rice for 15 minutes and drain it before cooking (optional).
In a pot, add 1 tbsp oil. Add the excess fat of chicken, stir it for a minute. Add the chopped onion and ginger into the pot. Stir fry for a minute, add the rice into it. Mix it well. Add two cups of chicken stock (from the boiled chicken). Bring it to boil, reduce the heat into low..
Stir the rice during the cooking time to prevent it stick on the bottom of the pot. When the water is absorbed by the rice (10 mins since it is boiled), switch off the heat. Stir the rice once and cover the pot for another 5 minutes. Open it up and stir it again. It is fluffy and ready..
Dip the coriander into water to refresh it. Drain and dry it before served..
After 1-1.5 hrs, Remove the chicken from the pot. Slice as your wish. Meal is ready to serve..

It makes a great well-balanced one-dish meal. PRE-BOIL CHICKEN: When water is at a hard boil, add the chicken. Return to hard boil, let scum come to the. Chicken rice is one of my daughters favourite dish so instead of eating it at the chinese restaurants, I have learned to prepare it myself.and it taste just as great While the chicken is drip drying, prepare the rice. Heat up wok and add in the chicken fat and water.