Chicken Rice
Chicken rice. Recipe by Adam Liaw . I prepared this for dinner. ;-) My cousin is a lucky boy. The recipe I referred to resulted in a very subtle flavour, closer to what you'd get in a restaurant rather than a hawker center. If you prefer hawker cuisine then you might want to double all the seasoning (garlic, ginger, salt, soy, etc). Addendum 22/07/12: I wrote to Adam about the seasoning and this was his reply: Hi *******, There should be enough flavour in the recipe as it is, but generally if you find that the flavour of a dish needs a bit more punch just check to make sure you’ve seasoned it correctly – that it’s salty enough. Salt intensifies flavours so that may be your problem. If you want a stronger flavoured stock (again, it should be fine just as it is if it’s correctly seasoned), I’d suggest adding more chicken to deepen the flavour. My grandma sometimes makes a “double boiled” stock, which is to say that she will cook one chicken in water to produce t...