Chicken Rice with archar by Sara Pang

Chicken Rice with archar by Sara Pang
https://www.facebook.com/groups/platepalate/permalink/883467638374204/


Chicken:
1 chicken (1.2-1.4kg)
Ginger (3"- sliced)
Salt
Pepper
5 cloves of garlic (smash with skin)
A pot chicken broth or water
2 tbsp sesame oil
1 tbsp of light soya sauce
1 tbsp of chicken broth (from boiling of chicken)

Rice:
3 cups of rice
3 cups of chicken broth
5 cloves of garlic
Ginger (2")
Salt
5 stalks of pandan leaves

Marinate chicken with garlic, salt and pepper overnight. Remove chicken from fridge an hour before cooking. Slowly immerse the chicken into boiling broth (fire turn to the lowest possible). Cook for 15mins without covering. After 15mins, turn off fire and cover the pot. Let the chicken remain in the pot for another 15mins. Prepare a big basin of ice water. Remove the chicken from pot and slowly immerse it into the ice water. Leave it there for 20-30mins. Drain off excess water and chop it up. Combine sesame oil, light soya sauce and chocked broth. Drizzle in top of chopped chicken. Top with chopped generous amount of chopped coriander.

Place all rice ingredients Into trice cooker. Mix well and press start. Halfway through cooking (when water left a little), give it a stir. Continue to cook till done.
Achar

2 tbsp of sambal (singlong brand)
1/2 cup distilled vinegar
3 tbsp sugar
1 tbsp sesame oil
1 tsp turmeric powder
Sesame seed
Ground peanut
2 cucumber (partial seed remove)
1 pineapple
Cabbage

Mix all condiments together. Adjust the taste according to preference. Add sliced cucumber, pineapple and cabbage into the sauce. Mix in peanut and sesame. Do this one or two days in advance for better seasoned taste.