烧鸡鸡粒饭（Chicken Rice Balls with Roast Chicken)

很久都没有吃鸡饭了。

每次告诉孩子今晚吃鸡饭，他们都会很高兴。

我也不明白为什么鸡饭会那么受欢迎。

但是对孩子们来说就是很好料的一餐。

对我来说也是简单的一餐。

不用绞尽脑汁，也不用炒到整个厨房油油的。

那天问朋友煮什么晚餐，她就说烧鸡饭。

啊！是咯，好主意；

真的好久没吃烧鸡饭了。

于是买了4个鸡腿连着腿上肉，做了个烧鸡。

我特别喜欢炭烧鸡翅，所以这次就用同样的方法来烤鸡。

再把鸡饭做成马六甲闻名的粒粒鸡饭；

就这样我昨天好像回到了家乡。

Ingredients:

Crispy Roast Chicken Maryland:

• 4 chicken maryland
• 2tsp salt, 1tsp 5spice powder, 1/2 tsp pepper, 1tbsp sweet soy sauce, few drops of red colouring

Method:

1. Blanch the chicken in hot water. Drain.
2. Marinate the chicken for at least 2 hours.
3. Leave the chicken to air dry for 4 hours until the skins are dried.
4. Preheat oven to 200C. Bake for 25mins.
5. Deboned and cut into slices

Chicken Rice Balls:

• 2 cups jasmine rice, washed and drained
• 2tbsp oil
• 1 whole clove garlic
• 5 slices ginger, unpeeled
• 1tsp salt
• 2 pandan leaves, knotted
• 2 1/2 cups chicken stock

Method:

1. Heat oil and saute garlic and ginger until aromatic. 
2. Stir in rice and fry for about three to four minutes. Place rice in an electric rice cooker. 
3. Add stock, salt and pandan leaves. When rice is cooked and fluffy, scoop out with a ladle and roll into balls (while rice is still hot). Set aside.

Chilli Sauce:

• 6 red birds eye chillies
• 2tbsp grated ginger
• 2 cloves garlic
• 2tbsp Thai sweet chillies
• 1tbsp chicken stock
• 1tsp vinegar

Method:

1. Combine everything in a blender. Blend into smooth paste. 

I am submitting this dish to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.