Chicken and Crispy Roast Pork With Rice

I hope you can smell how fragrant is the rice, have a bite of the crunchy roast pork, and feel the tenderness of the chicken.. No worry, either you can have it somewhere for tomorrow lunch or cook it by following my attached recipe. See, I am not a mean person. :D
Asked my hubby today what he wants for dinner and he answers me"anything, anything fast and easy" After 5 seconds... "how about chicken rice?" Puzzled.. how can a chicken rice meal be easy? Anyway, I still came up with this for him, more than what he asked for.. plus the crispy roast pork. Actually I was the one who craved for the roast pork...

There is total 3 parts of this recipe..A. chicken B. chicken rice C. crispy roast pork

Recipe for the Chicken:

One whole chicken
An inch of ginger (sliced)
Few stalks of scallions
Salt to rub the chicken

First, rub the salt on the chicken and put it in the boiling water with the rest of the ingredients. Boil for 5 minutes and turn off the fire. Keep the chicken in the pot for 45 min and turn on the fire again and check if it's cooked. ( time may varied due to the size of the chicken) Submerge the chicken into the icy cold water for 10 min.

Keep the stock aside.

Recipe for the Chicken Rice for 2 person

Uncooked rice
Chicken Stock
Half inches of ginger (sliced)
A tsp of garlic
A tsp of shallots
3 Tbsp of butter
1/4 tsp of chicken stock powder
1/2 tsp of salt

Saute the shallots and garlic until fragant. Instead of normal water, use the chicken stock to cook the rice. Simply put all the ingredients into the rice cooker and follow the manual instructions.



Recipe for the Crispy Roast Pork for 2 person

Pork belly 300gm
Salt 10gm
Sugar 5gm
Small amount of bicarbonate of soda
Soya sauce 10 cc
Five spice powder 5gm
oil
Coarse salt

Preheat the oven. Dry the pork belly in the oven at 200 degrees for 5 min.

Mix the salt, sugar, soya sauce and five spice powder together and rub on the pork, avoid the skin area.

Cut the slit in between the flesh, but not cutting through. This is for easy marination process.

Poke as much holes as you can on the pork skin. This is the crucial part to determine the crunchy layer of the skin. Rub the skin with a small amount of soda. Keep the pork on the plate where the flesh is facing down touching the marinate sauce, put in the fridge for at least 2 hours

Preheat the oven to 250 degrees. Wrap the pork with alluminium foil and leave out the skin. Cover the skin with coarse salt, bake for 20 min. You should be seeing some scorching part on the skin by now.

Remove the coarse salt from the skin. Apply a layer of oil on top of the skin and continue to bake at 200 degrees for 15 min or until it's completely turn crispy on the skin.

Last thing on the list, season the chicken stock with salt and pepper. Garnish the rice with some spring onion. Chicken, roast pork, rice with a bowl of chicken soup, done! Hmm.. I can smell chicken rice again..