Brad's Malaysian Chicken Rice
This is a very simple master dish that uses a master stock slightly more robust than the traditional Malaysian Chicken Rice stock and will add complexity to the chicken that you are poaching. More importantly it will build the subtle but complex flavors when you use it to cook your rice, by far the star of this dish.
FOR MASTER STOCK:
-combine all of the ingredients and bring to a boil
-poach chicken or meat until desired doneness and remove from the master stock
- bring the “master” to a boil on high heat for 5 minutes to sterilize the liquid
-if you are going to use in the stock in the next two days refrigerate it until needed. If not freeze until needed.
FOR CHICKEN RICE:
-bring the master stock to a boil
-add your chicken and gently poach until just cooked (you may need to remove the breasts before the legs as they will cook faster).
-remove the chicken and set aside to rest for a few moments until ready to slice
-strain enough of the master stock into another pot in which to cook the rice, ensuring that the fat off of the top of the stock is present in the cooking liquid as well as it will flavor the rice and add a nice richness and mouth feel.
-add Jasmin rice and cook according to directions or instinct until it is perfect
-serve the sliced chicken and aromatic rice with minimal garnish and maximum pride.
Brad Farmerie
Brad Farmerie grew up in Pittsburgh in a food-loving family, where his mother exposed him to a variety of cuisines from a young age, always insisting on home baked bread and vegetables straight from the family garden. After a brief college hiatus spent exploring the cuisines and wines of Europe, North Africa, the Middle East, Southeast Asia and the Antipodes, Farmerie followed his love for food to the UK and earned his "Grande Diplome" at Le Cordon Bleu in 1996. He further rounded out his education and technique at acclaimed restaurants Coast, Chez Nico and Le Manoir aux Quat’ Saisons. Most influential to his own style was his experience working with Peter Gordon at the Sugar Club, and he went on to assist Gordon and Anna Hansen in opening the critically-acclaimed The Providores and Tapa Room in 1996. In 2003 Farmerie moved back to the States to help conceive PUBLIC, AvroKO’s first self-propelled restaurant. In the fall of 2008, Farmerie extended his culinary reach as executive chef of AvroKO Restaurant Group’s Double Crown and Madam Geneva, which takes as its inspiration the unique cuisine that emerged when the British colonized the countries of South Asia and the Far East.