Cook the Issue 2010: Malaysian Chicken and Ricecomments (3) January 8th, 2011 in Gallery
Well, this was an almost disaster that ended up being a delicious dinner! I followed the directions exactly, but after 45 minutes of range top cooking on low heat, I ended up with what you see in photo #2--practically raw chicken. Yikes. I added a bit more stock and shoved it in my oven at 400 (hoping the sensor would not trip, my oven needs to be repaired), and after 15 minutes or so, the chicken was cooked.
I have to admit, I was skeptical. The chicken was pale and unappetizing looking. It took everything not to brown it off in the first place, so when I opened the lid and saw a pale beige meal, I was not thrilled. But then I tasted it. I think this might be the best rice I have ever eaten! The flavor of the chicken just infused itself into the rice in a way I have never tasted before. The chicken itself had great flavor from the garlic-ginger marinade but it was seriously a sidenote to the rice. The fish sauced chiles and scallion vinegar just made this dish perfect. You must make this, even if it is kind of ugly.
Husband says: in the top 5 of all dishes cooked for this challenge.
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