I posted the recipe for Chinese White Sliced Chicken (bak chit gai). This is the recipe for the rice to serve with the poached chicken.
2 cups long grained rice
4 cups broth from the water used to poach the chicken
2 slices ginger
2 cloves garlic – chopped
1 stalk spring onion – lightly smashed
2 tablespoons butter
pinch of white pepper
pinch of turmeric powder
salt to taste
1). Rinse rice and drain in a strainer.
2). Heat wok, melt butter and saute the ginger, spring onion and chopped garlic until the garlic is golden brown.
3). Add the rice to the wok and stir fry in medium heat for 2 minutes and until the rice is evenly coated with the oil.
4). Add pepper, turmeric powder and salt, stir until rice is evenly coated with the turmeric powder.
5). Transfer the rice to a rice cooker, add the broth and set to cook.
The rice is ready to be served once the rice cooker has done its job.