Korean Chicken Rice

Besides the salad dressings, another great thing I learn from Cooking Matters is cutting a whole chicken without breaking any bone, then prepare home made chicken stock. This is so cool and guess what? This is the very first time I managed to cut a whole chicken beautifully after full time self-cooking for 10 years!





Ingredients:
2 wings, 2 thighs, 2 drumsticks
1 Tbsp soy sauce
1 carrot, 1" cut
1 shallot, sliced
2 cups jasmine rice, uncooked
1 tsp canola oil
2 cup water (or chicken stock)

Marinate chicken:
1 Tbsp Mirin cooking wine
1 garlic clove, minced
little ginger, minced
salt and pepper

Directions:
1) Rinse well and pat dry the chicken
2) Marinate the chicken and leave in fridge for at least 20 minutes
3) Heat the oil and brown the chicken well
4) Remove the browned chicken and set aside
5) Reserve the oil and fragrant the shallot slices
6) Stir in rice, coat the rice well for about 5 minutes
7) Season with soy sauce and little salt
8) Add in water or stock, bring to boil
9) Stir in carrot and turn the heat to low
10) Place the chicken on top of the rice
11) Sprinkle the chicken with little soy sauce and rosemary herb
12) Cover the pot and simmer about 20-25 minutes