99% Fat-Free Wholegrain (Singaporean) Chicken Rice (with Vegan option)

Hi MUFFINS! Been really busy with studying (and recovering from studying) these few days. In between the fun, I tried to relax, granting myself some baking/cooking therapy (more cooking and flipping pancakes than baking). And then, back to the business of cellulose, acetylcholine, synapses, 2,4-dinitrophenylhydrazine, vectors, recurrence and so on.

Fun? Try the opposite. 😦

BUT.

Real fun awaits!

In 6 months’ time any way.

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Anyhoowww… you must be getting sick of my Low Calorie Choco-Cookie-Dough Spread…

WAIT!! Who gets sick of Low Calorie Choco-Cookie-Dough Spread? That’s impossible. That’s insane.

But just in case… the offer today is some really delicious Chicken Rice, Singapore style. Its supposed to be unhealthy. But of course I had to healthify it. Somehow.

Somehow it must have more than 90% wholegrains. Somehow it cannot include chicken fat. Somehow it must be quick and take me a maximum of 10 minutes. Somehow it must taste almost exactly like the real thing (but with the wholegrain texture I love)

Somehow that was supposed to be possible.

Somehow.

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And of course… it was.

Or I wouldn’t be writing this post (duh!)

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Amazed? My mum sure was. She was rather taken back by the fragrance floating out of the kitchen, and so was I.

Deliciousness. For your health. And mine. 😀

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Ingredients:

2 cups brown rice

1/3 cup glutinous rice (can be replaced with regular white rice)

4 1/4 cups chicken broth or mushroom/vegetarian broth for vegan option!

6 pandan leaves [also called screwpine leaves]

1/2 tsp salt

5 cloves sliced garlic

Sliced 10 cm ginger

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I used this brand of chicken broth:

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Method 1: using rice cooker

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Thoroughly rinse the rice till water runs clear. Drain thoroughly.

Add all ingredients into rice cooker and cook!

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Method 2: without using rice cooker (instructions adapted from http://www.malaysianfood.net/recipes/recipehainanchicken.htm )

Thoroughly rinse the rice till water runs clear. Drain thoroughly.

Add rice to a pot, garlic, ginger, then add broth, salt, pandan leaves in the above order

Bring to a boil, reduce heat, simmer uncovered, until the broth is absorbed by the rice

Reduce heat to very low, cover the rice with a tight-fitting lid, cook for a further 10-12 mins

Turn off heat, DO NOT open the cover, wait for 10 mins before opening [steam inside will gently finish steaming the rice]

Fluff up the rice with a fork [If rice is not fully cooked, simply add a little broth, cover and steam on very low heat for another 5 mins or so]

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Next up: Single Serving Fluffy 100% Wholewheat Mocha-Choco-Muffin Pancakes (Fat-free and vegan)

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By the way, what’s your staple of choice? 😀

(i.e. Bread, potatoes, rice, … )

Mine’s bread!

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