Butter chicken rice

Nasi ayam butter

Ingredient

FOR RICE

3 cups rice washed and drained

31/2 chicken stock

Fry spices (cinnamon, star anise, cloves, cardamom ..)

1/2 large onion - sliced

1 inch ginger - tap

1 teaspoon chicken granules

1 pandan leaf

1 stalk lemongrass tap

2 tablespoons butter

salt

Heat the butter. Put in the spices and fried it, until fragrant .. added the onion, ginger .. Frying. Add the chicken stock, pandan leaves, lemon grass, chicken stock powder and salt to taste. Add rice and transfer to the rice cooker. Cook as usual.

FOR SOUP

1/2 small size chicken - cut

1 teaspoon cube chicken stock powder

1 stalk celery - cut

2 inches ginger - tap

Water

salt

spring onions and fried onions

Boil all ingredients until chicken is cooked. Drain the chicken and set aside. Enter the coriander leaves and fried onions. Ready for serving soup.

FOR RED SOS

3-4 red chillies *

2 cloves garlic *

2 tomatoes * / also can tomato puree

2 tablespoons tomato sauce

2 tablespoons chili sauce

1 teaspoon vinegar

1 tablespoon sugar

All marks * have to be blend. Put in a pot / pan and add sauce, vinegar, sugar n salt. Boil until sauce thickens and turn off the heat slightly

FOR BLACK SOS@ soy

3 tablespoons soy sauce

1 teaspoon of honey

2 tablespoons chicken stock

Mix all. set aside.

FOR HONEY FRIED CHICKEN

Chicken broth

3 tablespoons dark soy sauce

1 tablespoon oyster sauce

2 tablespoons honey

1 inch ginger - grated

2 cloves garlic - grated

blackpepper - optional

can add sesame oil if you prefer more fragrant

Combine all ingredients. Marinate for about one hour or more. Heat the oil. Fried the chicken until blackish. Don’t get the chicken to burned.  Served the baked chicken with rice, soup and sauce mixture and also with cabbage lettuce, tomato and cucumber.

Happy Cooking

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