Chicken with Rice

Ingredients

• 1200 gChicken
• 1500 mlWater
• 7 gSalt
• 30 gButter
• 300 gRice
• 80 gRaisin
• 200 gWhite bread dumpling

Instructions

1. 1

   Poach the chickens

   • Clean the whole chickens inside and trim excess fat if needed.
   • Place the chickens in a large pot, cover with 1,500 ml cold water, add 5 g salt and 30 g butter.
   • Bring to a boil, skim off foam, then reduce heat and simmer gently for 40–50 minutes until cooked through.
   • Lift the chickens from the stock and keep warm. Strain the stock and reserve about 1,000–1,200 ml.
2. 2

   Cook rice in broth

   • Rinse the rice under cold water until the water runs clear.
   • Bring about 540 ml of the hot chicken broth to a boil, add the rice, return to a simmer, cover and cook gently for 18–25 minutes until tender but not mushy.
   • Stir in the washed raisins (80 g) 10–15 minutes before the rice is done to allow them to plump up.
   • If the rice becomes too dry, add more hot broth a little at a time to keep it loose.
3. 3

   Serve

   • Arrange the rice on a serving dish or plates.
   • Cut the chickens into portions and place on the rice. Drizzle a little reserved broth over the rice and chicken if desired.
   • Optionally garnish with white bread dumplings and serve immediately.