Singapore Hainanese Chicken Rice

My sister gave me the recipe below .. she took it from internet.. So, You ( whoever you are) who wrote this, I THANK YOU VERY MUCH since this recipe is REALLY AMAZING ! ^^ 4 thumbs Up for you who wrote this !

I tried this recipe last sunday, and the result is soo overwhelming ! I just Soo in love with it !

So, here we go!

Singapore Chicken Rice

INGREDIENTS:

FOR THE CHICKEN: 4 pieces of chicken thighs, 3 teaspoons of salt, 2 thin slices of ginger, 8 cups of water, 3 teaspoons of sesame oil (胡麻油）, 2 teaspoons of oyster sauce（オイスターソース）

FOR THE RICE: 3 cups of rice (wash it only once to keep the vitamins), 3 teaspoons of minced ginger, 3 teaspoons of minced garlic, 5 teaspoons of sesame oil, 5 teaspoons of fish sauce（ナンプラー by Youki) , pepper

FOR THE SOUP: a pinch of preserved vegetable (Tong Cai), 1 stem of scallions (cut into thin slices) , a few stem of cilantro (just pick the leaves)

INSTRUCTIONS:

FOR THE CHICKEN: Marinate the 4 pieces chicken thighs with salt and leave for 15 minutes, then boil it in the water and add the thin slices ginger. Wait until the chickens are cook then take the chickens out of the pot and put it aside (separate from the broth). Shred the chicken then mix it with sesame oil and oyster sauce.

FOR THE RICE: Heat up a pan, put in the sesame oil, then the minced ginger, stir fry for 30 seconds under high heat, then put in the minced garlic. Lastly, put in the washed rice then stir fry until all the other ingredients mixed well. Next, put in the mixed rice into a rice cooker and add 4 cups of chicken broth (From cooking the chicken earlier), then let it cook like regular rice.

FOR THE SOUP: Heat up the left over chicken broth and add the preserved vegetable. Let the soup boil then put it into a serving bowl and add the cut scallion and cilantro leaves

Cheers ! Happy cooking !