Char Siew Rice

Here's my mouthwatering home-made Char Siew rice folks...served with aromatic rice, cucumber and chili sauce.

For the rice
2 -3 tbsp oil
3 cloves garlic, finely minced
1'' section of ginger, finely minced
5 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer
5 cups reserved chicken broth
1/2 teaspoon sesame oil
4-6 blades of pandan leave (screwpine leaves)

1 teaspoon salt
I'm using my rice cooker to prepare the rice. Wash and drain the rice. 

In a pan, heat oil over medium-high heat. When hot, add the ginger and the garlic and fry not allowing the aromatic to brown too much. 

Add in to the rice pot stir to coat.  Add the pandan leaves, salt, sesame oil and chicken broth, mix well.

Press the switch on. When the rice is cooked, discard the leaves.

For the chicken broth

In your pressure cooker, place carcass of one chicken and fill water enough to submerge the carcass. Shut the cover and look in a lowest heat, do not let the pressure cooker whistle else it will bubble over thru the cover. You wouldn't want that mess!

If you do not want to bother with this step, simply add a cube of chicken stock in the rice ( add the water according to the cups of rice grain used)

Chili Sauce
1 tablespoon lime juice
2 tablespoon reserved chicken poaching broth
2 teaspoon sugar
4 tablespoon sriracha chili sauce
4 cloves garlic
1'' ginger
a generous pinch of salt, to taste

Put all the above ingredient in a blender and blitz it fine. Pour in a container. It keeps for about a week.

To serve, slice the Char Siew diagonally, preferably thin slices. (See below for the char siew recipe)

Wash and peel a cucumber, slice it diagonally.

Using a small bowl, scoop enough rice to firmly press it. Un-mold it in your serving plate to get a nice dome.  

I hope you will give this a go..it's not that hard to do.

Enjoy...jue