In follow up to Pirom's post I'd like to clarify what my tastes are regarding chicken rice.
I believe that good chicken rice is composed of nice chicken with flavorful rice as well as a nice sauce over the top of it. Another thing which is a must for all of us and the reviewing process is No skin, No Bone (No Meat, as the East Coast park Chicken Rice man would say). Just so that all the reviews will be balanced and equal.
I know this will recieve quite a bit of disagreement from the partner authors but whenever we get chicken rice they have the same. We'll just see how this goes and stay tuned for more updates.
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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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