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食譜

Hainanese Stuffed Chicken Rice Balls

材料

  • 400g Kinmemai Better Brown™ Rice
  • 50g Cooking oil
  • 100g Chicken fats – Wash, strain dry and cook with oil to reduce to chicken fats
  • 50g Pandan leaves – Wash and tie into a knot
  • 50g Garlic – Peel, wash and smash
  • 50g Ginger – Peel, wash and smash
  • 50g Shallot – Peel, wash and smash
  • 50g Lemon grass Peel, wash and smash
  • 4 litres Enriched chicken stock

Seasonings:

  • 10g Chicken powder
  • 10g Salt
  • 5g Pepper
  • 2g Sesame oil
  • 5g Light soya sauce

Poached Chicken:

  • 1.6kg Chicken – Wash, clean, gut
  • 50g Pandan leaves – Wash and tie into a knot
  • 50g Garlic – Peel, wash and smash
  • 50g Ginger – Peel, wash and smash
  • 50g Shallot – Peel, wash and smash
  • 50g Lemon grass – Peel, wash and smash
  • 4 litres Enriched chicken stock

Dipping sauce:

  • 10g Chilli sauce
  • 5g Dark soya sauce

Garnish:

  • 5g Spring onion – Wash, pat dry
  • 5g Coriander leave – Wash, pat dry
  • 3g Fried shallot
  • 20g Bean sprouts – Wash, blanch for 2minutes, drizzle with light soya sauce and sesame oil
  • 50g Cucumber – Wash, pat dry and deseed. Slice thinly
  • 10 Cherry tomatoes – Wash, pat dry, slice into half

Serves: 4

烹調方法

  1. Preheat a pot with oil and add in chicken fats to cook.
  2. When the chicken fats melt, add in garlic, ginger, shallot and lemon grass to stir-fry till fragrant.
  3. Add in rice, pandan leaf, chicken stock, chicken powder, salt and pepper.
  4. Stir well and bring to boil.
  5. Lower the fire and cover with a lid or aluminum foil for 30 minutes.
  6. When the rice is cooked, use a pair of chopsticks to fluff and loosen up the rice, cover and set aside.
  7. Pour 4 litres of Chicken Stock into a pot. Add Pandan leaves, garlic, ginger, shallot, lemon grass; bring to boil.
  8. Add in the whole chicken into the stock, simmer for 45-50 mins.
  9. Remove chicken and blanch it in ice water. Debone the chicken, then cut the meat into strips. Set aside.
  10. Take out 40g of cooked chicken rice each and roll into a ball firmly. Use a thumb and press in at the center of the rice and stuff with chicken meat. Secure and roll firmly so that the stuffed chicken will not drop or fall apart.
  11. Place the rice ball on the plate and garnish with bean sprouts, fried shallot, spring onion, cherry tomatoes and coriander leaves.

Recipe Credit: Chef Eric Teo, Master Mentor, Asian Culinary Institute

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