Chicken Rice

Serves 6
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Directions

  1. 1Debone chicken legs, keeping the skin on, and reserve the bones for stock.
  2. 2Debone chicken legs, keeping the skin on, and reserve the bones for stock.
  3. 3Debone chicken legs, keeping the skin on, and reserve the bones for stock.
  4. 4Season the deboned chicken with rice wine, salt, sugar, white pepper, and grated ginger.
  5. 5Season the deboned chicken with rice wine, salt, sugar, white pepper, and grated ginger.
  6. 6Season the deboned chicken with rice wine, salt, sugar, white pepper, and grated ginger.
  7. 7Mix the chicken well.
  8. 8Mix the chicken well.
  9. 9Mix the chicken well.
  10. 10Roll the chicken into logs in tin foil.
  11. 11Roll the chicken into logs in tin foil.
  12. 12Roll the chicken into logs in tin foil.
  13. 13Steam the chicken for about 15 to 18 minutes.
  14. 14Steam the chicken for about 15 to 18 minutes.
  15. 15Steam the chicken for about 15 to 18 minutes.
  16. 16Finely dice the spring onion and ginger for the relish.
  17. 17Finely dice the spring onion and ginger for the relish.
  18. 18Finely dice the spring onion and ginger for the relish.
  19. 19Season the relish with chicken bouillon powder, white pepper, salt, and sugar.
  20. 20Season the relish with chicken bouillon powder, white pepper, salt, and sugar.
  21. 21Season the relish with chicken bouillon powder, white pepper, salt, and sugar.
  22. 22Pour boiling oil over the relish, mix, and set aside.
  23. 23Pour boiling oil over the relish, mix, and set aside.
  24. 24Pour boiling oil over the relish, mix, and set aside.
  25. 25Thinly slice ginger and fry in cold oil until crispy.
  26. 26Thinly slice ginger and fry in cold oil until crispy.
  27. 27Thinly slice ginger and fry in cold oil until crispy.
  28. 28Strain the fried ginger and season with salt to have a ginger topping, and ginger oil for future uses.
  29. 29Strain the fried ginger and season with salt to have a ginger topping, and ginger oil for future uses.
  30. 30Strain the fried ginger and season with salt to have a ginger topping, and ginger oil for future uses.
  31. 31Add water to the chicken bones with aromatics, ginger, spring onion, and garlic for the stock.
  32. 32Add water to the chicken bones with aromatics, ginger, spring onion, and garlic for the stock.
  33. 33Add water to the chicken bones with aromatics, ginger, spring onion, and garlic for the stock.
  34. 34Gently simmer and remove the scum; season with salt.
  35. 35Gently simmer and remove the scum; season with salt.
  36. 36Gently simmer and remove the scum; season with salt.
  37. 37Add washed rice into a rice cooker.
  38. 38Add washed rice into a rice cooker.
  39. 39Add washed rice into a rice cooker.
  40. 40Unravel the chicken logs and pour in the fat and juices into the rice.
  41. 41Unravel the chicken logs and pour in the fat and juices into the rice.
  42. 42Unravel the chicken logs and pour in the fat and juices into the rice.
  43. 43Add ginger oil, chicken stock, and more aromatics.
  44. 44Add ginger oil, chicken stock, and more aromatics.
  45. 45Add ginger oil, chicken stock, and more aromatics.
  46. 46Cook until the rice is done.
  47. 47Cook until the rice is done.
  48. 48Cook until the rice is done.
  49. 49Serve a portion of broth and steaming hot rice.
  50. 50Serve a portion of broth and steaming hot rice.
  51. 51Serve a portion of broth and steaming hot rice.
  52. 52Slice up the chicken and serve with the ginger and spring onion relish topped with the crispy fried ginger.
  53. 53Slice up the chicken and serve with the ginger and spring onion relish topped with the crispy fried ginger.
  54. 54Slice up the chicken and serve with the ginger and spring onion relish topped with the crispy fried ginger.

Ingredients

  • 6 deboned chicken legs
  • 6 deboned chicken legs
  • 6 deboned chicken legs
  • 2 tbsp rice wine
  • 2 tbsp rice wine
  • 2 tbsp rice wine
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tsp grated ginger
  • 2 tsp grated ginger
  • 2 tsp grated ginger
  • 5 spring onion
  • 5 spring onion
  • 5 spring onion
  • 50 g ginger
  • 50 g ginger
  • 50 g ginger
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 0.25 tsp white pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp chicken powder
  • 1 tsp chicken powder
  • 1 tsp chicken powder
  • 200 ml oil
  • 200 ml oil
  • 200 ml oil
  • 300 g ginger
  • 300 g ginger
  • 300 g ginger
  • 500 ml oil
  • 500 ml oil
  • 500 ml oil
  • pinch salt
  • pinch salt
  • pinch salt
  • 2.5 litre water
  • 2.5 litre water
  • 2.5 litre water
  • taste salt
  • taste salt
  • taste salt
  • taste white pepper
  • taste white pepper
  • taste white pepper
  • garlic
  • garlic
  • garlic
  • ginger
  • ginger
  • ginger
  • spring onion
  • spring onion
  • spring onion
  • 4 cups washed rice
  • 4 cups washed rice
  • 4 cups washed rice
  • 4 chicken stock
  • 4 chicken stock
  • 4 chicken stock
  • 2 tbsp ginger oil
  • 2 tbsp ginger oil
  • 2 tbsp ginger oil
  • ginger
  • ginger
  • ginger
  • garlic
  • garlic
  • garlic
  • spring onion
  • spring onion
  • spring onion

Equipment

knifecutting boardbowlstin foilsteamerwokladlestrainerrice cookerchopsticks

Tips

  • Reserve the bones for stock later on.
  • Ginger crisp is optional.