Another recipe derived from leftover baked chicken I have forgotten to mention when I posted Chinese Cabbage Wrap with Groundnut sauce, is a pleasurable mouth watering Chicken rice.
I have never thrown juice that dripping down from baked chicken away. It is one of the best parts of baking. The fat and flavours condensed from the dark brown chicken dropped down to the hot tray is worth keeping for the next graceful dish to come. It is beautifully transformed to thick luscious gravy to be poured down over the chicken itself, and sometimes I skimmed the fat off and used as concentrated chicken stock.
Using this greasy flavourful liquid for cooking rice is another level of delicious. The baked chicken juice and fat wrap around ever grain of rice make them so glossy, tender and savoured. It is a quick cooking, just add some leftover slices of chicken and drizzle a glorious hot and sweet sauce over, then your delightful meal is ready.
Chicken Rice with Leftover Baked Chicken Juice
Ingredients: (2-3 servings)
1 cup chicken juice and fat from baked chicken
1 1/2 cup rice
1/2 tsp salt or to taste
Leftover baked chicken- heated, sliced
Hot and sweet chili sauce
1 cup water
Cook rice with chicken juice and fat from baked chicken and a cup of water in the medium pot over the medium heat. When it is boiling, reduced the flame, cover and simmer for 5-7 minutes or until the rice is cooked and all liquid is absorbed.
Check the rice by eating some of it. It should be soft and cooked thoroughly.
Transfer cooked rice to serving plates, top with chicken slices and drizzle over with some chili sauce.
Serve hot and enjoy.
The rice was so gentle and packed with flavours. The slightly smoky scent from the crisped chicken skin gave a true comforting and cozy feel. My son adored every mouthful of it. The tender chunks of chicken were perfectly enlighten by sassy sweet chili sauce. You really could not eat this and not feel wonderful.