HAINANESE PERANAKAN CHICKEN RICE Adam Liaw (Host, SBS Destination Flavour) x Malcolm Lee (Candlenut) Serves 4 Seven components: 1. Chicken Rice 2. Poached Chicken 3. Chicken stock with crab meatballs 4. Chilli and ginger sauce with crab fat 5. Black sauce 6. Buah Keluak Sambal 7. Achar Ingredients: • Rice 400g • Chicken Stock Thin 440g • Salt 12g • Chicken Oil 140g For the rice: • Sliced Old Ginger 20g • Slide Galangal 20g • Thai Pandan Leaf 32g • Brush Lemongrass 20g Hainanese Peranakan Chicken Rice Recipe 1) Chicken Rice
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Adam Liaw x Malcolm Lee Hainanese Peranakan Chicken Rice€¦ · Chilli and ginger sauce with crab fat 5. Black sauce 6. Buah Keluak Sambal 7. Achar Ingredients: • Rice 400g •
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HAINANESE PERANAKAN CHICKEN RICE
Adam Liaw (Host, SBS Destination Flavour) x Malcolm Lee (Candlenut)
1. Fry chicken oil with blended rempah till fragrant 2. Add in sliced ginger, galangal and brush lemongrass, continue frying 3. Add in washed rice, fry well 4. Add in stock, salt and pandan leaf 5. Boil until stock reduces to the same level as the rice 6. Transfer the rice to tray 7. Steam for 45 minutes in a steamer 8. Once steamed, cover and let it rest for 15 minutes 9. Stir and serve
Ingredients:
• Whole Fresh Chicken (1.5kg) 1pcs • Big pot of water • Spring Onion 130g • Ginger 130g • Garlic 130g • Salt TT • Rock Sugar TT • Kombu 30g • Dried Scallops 40g
Steps:
1. When the water boils, place the chicken in and out of the water about 3-4 times. 2. Simmer the chicken for 40-50 minutes, depending on the size of the chicken. 3. Immediately ice bath after the chicken is cooked. 4. Poach the chicken again to bring it back up to room temperature.
2) Poached Chicken
Ingredients:
• Chicken Bone 2kg • Old Garlic 200g • Bamboo Shoot 200g
Steps:
1. Wash the chicken bone 2. Add water and chicken into the big pot, cook for 4 hours 3. Add in old garlic, cook for another hour 4. Strain 5. Cook the strained liquid with bamboo shoot for 45 minutes 6. Season to taste
Chicken crab meat balls ingredients: • Fresh Crab Meat 80g • Chicken Leg, minced 200g • Light Soya Sauce 10g • White Pepper A pinch • Spring Onion 20g • Sugar TT • Salt TT • Potato Starch 10g • Water 14g
Steps:
1. Mix everything together 2. Smash the meat a little to make it bouncier
Ingredients:
• Chicken Stock 55g • Shallot 14g • Garlic 27g • Young Ginger 47g • Red Chilli 54g • Red Chilli Padi 4g
3) Chicken stock with crab meatballs
4) Chilli and ginger sauce with crab fat
• Salt 8g • Sugar 11g • Fresh Lime Juice 23g • Fresh Mud Crab 500g
Steps:
1. Steam the crab and separate the crab fat, put the crab meat aside 2. Blend all ingredients together, including the seasoning and crab fat 3. Add lime juice to taste
1. Blend the garlic and ginger, add oil and fry till the oil splits and fragrant 2. Add ABC sauce, once boiling, turn down the heat to a simmer 3. Simmer for 15-20 minutes
1. Blend altogether, add oil and fry till oil splits and fragrant 2. Leave it to cool down
Sauce ingredients:
• White Wine Vinegar To taste • Japanese Cucumber 100g • Carrot 50g • Honey Pineapple 50g • Sugar To taste
Steps:
1. Add salt to carrot and cucumber, mix and leave it for 15-20minutes 2. Wash away the salt to remove the moisture 3. Dry the carrot and cucumber and add in the achar rempah, white wine vinegar,