Author Topic: Chicken Rice with watercress soup (M'sian TM cookbook with some modification)  (Read 4356 times)

Offline Winnie Wong

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Chicken Rice with watercress soup (recipe from Malaysian TM cookbook with some modification)
Feeds 4 people

2 whole chicken leg deboned
50gm ginger sliced
10gm garlic
300 gm rice (washed and leave to drain in simmering basket)
1000 gm water (I replace with chicken stock to have more favour in the rice)
2 tsp salt into water or stock
1 bunch of watercress (leaves only)

1. Place garlic in bowl to chop 5 sec speed 5
2. Add oil to sauté 6 min V speed 1
3. Add drained rice fry for 2 min V  speed 1
4. Pour fried rice back into simmering basket
5. Pour water or chicken stock into TM bowl insert simmering basket. Stack Varoma dish on top placing a layer of ginger then chicken then ginger again. 20 mins V speed 4
 6. After removing the Varoma dish of chicken and simmering basket of rice. Place watercress into the soup 2 mins V  stir button  ^^

I also made a chilli sauce for the chicken rice

90g chilli
10 g ginger
1/2 lemon juice
1tsp salt

Place everything in TM bowl chop 2 min speed 5-7

Photo next time




Offline judydawn

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Thanks Winnie.  I take it that the chicken leg is what we call a Maryland portion - leg and thigh attached ?  This would make a very cheap 2 course meal and I would even add some vegies to the varoma tray.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Curry Diva

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Thanks Winnie, will definitely try out on my Singapore born husband who misses these type of dishes. Thank you.
Donna, Wife, Mother of 2, Nurse Consultant, Proverbs 31 woman in training, Geelong, Vic

Offline Winnie Wong

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Yes Judy, Maryland chicken portion. Add veggie to it s a good idea I'll try it next time Thank you.

Offline Frozzie

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Oh yum thx winnie 😊
Kim :) ... Back in the land of Oz

http://frozziegourmande.blogspot.com/

Offline WenV

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Thanks for the recipe, Winnie! Can't wait to try it out to christen my soon-to-be delivered TM. One of my fav dishes as I was originally from Singapore :D