MALAYSIAN CHICKEN OIL RICE

INGREDIENTS :

• 3 tbsp. butter

• 1 inch cinnamon stick

• 1 Black Cardamom

• 2 Star anise

• 3 slices ginger

• 12 garlic cloves

• 125gm chicken fat

• 1 cup water

• 2 &1/2 tsp. salt

• 2 chicken breasts (each of 125gm)

• 4 tbsp. soy sauce

• 2 tbsp. dark soy sauce

• 750gm pre-soaked rice

• 6 cups of water

• white pepper to sprinkle

• 1 tsp. chopped ginger

• 1 tsp. chopped garlic

• 1 tbsp. chopped green chillies

• 2 tbsp. vinegar

• 1 tsp. brown sugar

PREPARATION

• Melt 1 tbsp. butter in a pan, add cinnamon, star anise, black cardamom, ginger slices, garlic cloves. Sauté until brown and add chicken fat.

• When fat changes color add water and a tsp. of salt. Cover and leave over medium flame until oil separates.

• When oil separates collect separately.

• Pound breasts after wrapping in a plastic and marinate with 2 tbsp. each of soy sauce and dark soy sauce and half a tsp. of salt for 30 minutes.

• Meanwhile take separated chicken oil in a pan(intended to cook rice), saving a single tbsp. from it to cook chicken. Add pre-soaked rice, a tsp. of salt, water and leave to cook over medium flame until all water is soaked up.

• Take a grill pan, melt 1 tbsp. of butter and add saved chicken oil. Cook marinated chicken breasts (15 minutes each side), sprinkle white pepper over both sides.

• Melt a tbsp. of butter in pan. Add chopped ginger, garlic, green chillies. Saute a little and add vinegar and leftover marinade. Let turn thick and dissolve 1 tsp. of brown sugar. Sauce is ready.

ENJOY WITH CUCUMBERS AND SPRING ONIONS, LET ME KNOW IN THE COMMENTS SECTION HOW DO YOU GUYS LIKE IT ?