Hey Guys,
Kieran here just saying hello and to let you know what I think makes a good chicken rice. Basically a plate of chicken rice is made up of three different things:
1. The Chicken
The chicken needs to be tender and not watery (nothing worse than 24 hour chicken).
2. The Rice
The rice cant be clumpy or soggy. If it is, its just not nice. It has to actually taste like chicken rice, not white rice. Anything else is just bad.
3. The Chili
Last but not least is the quality of the chili. Chili has always been a big thing for me and what I like to see as my specially when it comes to judging chicken rice. The chili has to be not so overpowering that you cant taste the chicken rice, but still have enough power to say "HEY. thats nice chili".
You'll find that my ratings will be a little extreme when it comes to judging good chicken rice. As Pirom has already mentioned, he will most likely judge the hardest where as I will be more black and white.
Thanks and happy reading!
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Tip for good Chicken Rice
Ask for breast meat with no skin - Not only is this a healthier option but personally I believe it has a nicer taste and absorbs the sauce more
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Rules of the Blog
1.) The chicken HAS to be moist, NOT watery and TASTE of chicken. Overcooked chicken gets an immediate failure of 3 heads. The chicken should also NOT be doused in soy sauce or such other sauces that would either wise be a bit of a cheap in the taste factor. There is a total score of 4 heads in this department.
2.) The rice has to give you that carbo rush, of what can be called the umami factor. This can be obtain from a tasty rice flavored well with what should be chicken stock. The rice should be shiny, loose and warm enough to heat up the chicken to a gentle point. 4 heads can be earned here also, like the chicken.
3.) "Condiments are like friends, highly thought off but easily forgotten" This quote is very important to the enjoyment of chicken rice. It is important to note, that dark soy sauce and a chili sauce should accompany any chicken rice. I in my view also feel that ginger should be an accompaniment and not having ginger deducts half a head in not providing what I feel are the correct things that should go with it.
Chili should be spicy too the point that it should not burn ones tongue to the point where eating is painful. It should be tangy, and helps 'lift' the flavour of the chicken giving it that 'pop', accentuating the chicken itself. Over powered chili is a big no-no whether its too sour, too spicy or sometimes too salty. Texture is a minor concern also, as i feel chili with no chunks in it gets watery, and watery chicken rice is no good.
Dark soy sauce should be fairly standard, assuming most comes out of the bottle.
Ginger can be shredded plain (bad) or mixed with a sesame oil and/or vinegar. This again should provide the playing support of the chili except one slightly more gentle then that of chili.
2.) The rice has to give you that carbo rush, of what can be called the umami factor. This can be obtain from a tasty rice flavored well with what should be chicken stock. The rice should be shiny, loose and warm enough to heat up the chicken to a gentle point. 4 heads can be earned here also, like the chicken.
3.) "Condiments are like friends, highly thought off but easily forgotten" This quote is very important to the enjoyment of chicken rice. It is important to note, that dark soy sauce and a chili sauce should accompany any chicken rice. I in my view also feel that ginger should be an accompaniment and not having ginger deducts half a head in not providing what I feel are the correct things that should go with it.
Chili should be spicy too the point that it should not burn ones tongue to the point where eating is painful. It should be tangy, and helps 'lift' the flavour of the chicken giving it that 'pop', accentuating the chicken itself. Over powered chili is a big no-no whether its too sour, too spicy or sometimes too salty. Texture is a minor concern also, as i feel chili with no chunks in it gets watery, and watery chicken rice is no good.
Dark soy sauce should be fairly standard, assuming most comes out of the bottle.
Ginger can be shredded plain (bad) or mixed with a sesame oil and/or vinegar. This again should provide the playing support of the chili except one slightly more gentle then that of chili.
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