Chicken Rice with Roast Pork Belly and Soy Sauce Chicken Livers

I have to admit that I been craving Malaysian foods lately and to assuage that need a little, I made chicken rice, sio bak (crispy roast pork belly), and soy sauce chicken livers yesterday. So delicious! Ugh, I can’t wait to eat the leftovers today. 😂

Make the chicken rice:
1-1/4 cups (uncooked) jasmine rice, rinsed
2-1/3 cups low-sodium chicken broth
1 (1.75 oz) packet Asian Home Gourmet Spice Paste for Singapore Hainanese Chicken Rice

Place rice, broth, and spice paste in a medium saucepan – stir to mix well. Cover and bring to a boil over medium-high heat. Then, reduce heat to low and simmer until all liquid is absorbed and rice is cooked and tender. Remove saucepan from heat source and let rice rest, covered for at least 5 minutes. Fluff the rice with a fork, and serve with poached or rotisserie chicken, roast pork, et cetera with a side of fresh or pickled cucumbers and chili sauce. Enjoy.

Make the crispy roast pork belly:
Refer to the Air Fryer Sio Bak post

Make the soy sauce chicken livers (approximate):

1 pound chicken livers, kept whole
6 cups pork broth (leftover from cooking the pork belly)
6 cloves garlic, kept whole
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons sugar

Place all ingredients in a medium saucepan, partially cover, and bring to a boil over medium-high heat. Then, lower heat and simmer until liver is cooked through but still tender. Taste and add more seasoning if necessary. Keep livers in the soy sauce broth until ready to serve.

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