Serves 6
Directions
- 1Debone chicken legs, keeping the skin on, and reserve the bones for stock.
- 2Season the deboned chicken with rice wine, salt, sugar, white pepper, and grated ginger.
- 3Mix the chicken well.
- 4Roll the chicken into logs in tin foil.
- 5Steam the chicken for about 15 to 18 minutes.
- 6Finely dice the spring onion and ginger for the relish.
- 7Season the relish with chicken bouillon powder, white pepper, salt, and sugar.
- 8Pour boiling oil over the relish, mix, and set aside.
- 9Thinly slice ginger and fry in cold oil until crispy.
- 10Strain the fried ginger and season with salt to have a ginger topping, and ginger oil for future uses.
- 11Add water to the chicken bones with aromatics, ginger, spring onion, and garlic for the stock.
- 12Gently simmer and remove the scum; season with salt.
- 13Add washed rice into a rice cooker.
- 14Unravel the chicken logs and pour in the fat and juices into the rice.
- 15Add ginger oil, chicken stock, and more aromatics.
- 16Cook until the rice is done.
- 17Serve a portion of broth and steaming hot rice.
- 18Slice up the chicken and serve with the ginger and spring onion relish topped with the crispy fried ginger.
Ingredients
- 6 deboned chicken legs
- 2 tbsp rice wine
- 0.25 tsp white pepper
- 2 tsp sugar
- 1 tsp salt
- 2 tsp grated ginger
- 5 spring onion
- 50 g ginger
- 0.25 tsp white pepper
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chicken powder
- 200 ml oil
- 300 g ginger
- 500 ml oil
- pinch salt
- 2.5 litre water
- taste salt
- taste white pepper
- garlic
- ginger
- spring onion
- 4 cups washed rice
- 4 chicken stock
- 2 tbsp ginger oil
- ginger
- garlic
- spring onion
Equipment
knifecutting boardbowlstin foilsteamerwokladlestrainerrice cookerchopsticks
Tips
- Reserve the bones for stock later on.
- Ginger crisp is optional.
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