Chicken Rice to Perfection

Anybody can cook chicken rice, just add chicken to the rice.. that's it... no no no.. that is not how Porky does it. After several ambitious attempt, Porky finally perfected the dish, it now taste 'marketable'. Here are the key steps : rub chicken binside out with salt, and boil in pot (water to be 1-1.5" above the chicken), then   after tiny bubbles start to appears, slow simmer for 20 mins. Remove the chicken, you will get stock/broth to cook the rice with, and also the tasty soup (add a little salt & MSG to the soup). Secret No.1, quickly pour some ice cubes on the chicken, to supercool it, this will shrink the skin and preserve the texture and juice inside. Then remove the ice, chop the chicken and dribble a little of sesame oil on it. Keep it warm until serving.

Porky : hmmmm... should I charge the Porkydigan $ 4.5 per plate ??

Chop finely 5 cloves of garlic and 2 thumb size of ginger smashed like a cockroach on the wall. Here is the 2nd secret, lightly fry the chopped garlic and ginger in the rice cooker then mix with soaked rice and stir stir stir (slightly fry the rice). Then pour in the chicken stock/broth into the pot, and cook the rice as normal.

That's it ! secret revealed, 3 ingredients that will make it happen..1) sesame oil  2) garlic and 3) ginger...