Directions
- 1Blend garlic and ginger into a smooth paste.
- 2Simmer 2 liters of water.
- 3Clean 5 pieces of chicken thighs (1.2 kg).
- 4Cut excess fats and skins from chicken pieces.
- 5Add chicken to the pot of simmering water.
- 6Add spring onion, paste, and salt to the pot.
- 7Simmer for 30 minutes.
- 8Cool chicken in an ice bath.
- 9Place cooled chicken on baking rack.
- 10Mix brown sugar, honey, light soya sauce, oyster sauce, five-spice powder, black pepper powder, blended paste, salt, and sesame seed oil.
- 11Coat chicken with sauce, skin-side up.
- 12Air dry chicken for at least 1 hour.
- 13Roast chicken at 200°C for 20 minutes on each side.
- 14Bring chicken sauce to pot and simmer until it thickens slightly.
- 15Add chicken skins and sesame seed oil to a wok. Fry until fat starts to render out.
- 16Add paste and pandan leaf, stir.
- 17Add rice, salt, and sugar. Cook for 2 minutes.
- 18Transfer to rice pot.
- 19Add enough broth to cook rice.
- 20Blend red chillies and bird's eye chillies into a smooth paste.
- 21Mix chicken broth, paste, and blended chillies.
- 22Add white vinegar, salt, and sugar. Mix well.
- 23Add a few drops of sesame oil.
- 24Strain remaining chicken broth into a pot.
- 25Add vegetables of choice, sugar, chicken bouillon and white pepper powder.
- 26Cook until vegetables are tender.
- 27Fluff up cooked rice.
- 28Baste roasted chicken with sauce.
Ingredients
- 60 gram garlic
- 90 gram ginger
- 2 liter water
- 5 pieces chicken thighs
- 1.2 kg chicken thighs
- 2 stems spring onion
- 1 tbsp paste
- 1 tbsp salt
- 4 tbsp brown sugar
- 4 tbsp honey
- 0.5 cup light soya sauce
- 0.25 cup oyster sauce
- 1 tsp five-spice powder
- 1 tsp black pepper powder
- 1 tsp blended paste
- 1 tsp salt
- 1 tbsp sesame seed oil
- 1 chicken skins
- 1 tbsp sesame seed oil
- 2 tsp paste
- 1 pandan leaf
- 4 cups rice
- 1 tsp salt
- 1 tsp sugar
- 1 stem spring onion
- 1 remaining paste
- 0.25 cup peanut oil
- 1 minced spring onions
- 0.5 tsp salt
- 1 remaining chicken broth
- 1 vegetables
- 0.5 tsp sugar
- 0.25 cube chicken bouillon
- 1 white pepper powder
- 6 red chillies
- 6 bird's eye chillies
- 0.5 cup chicken broth
- 2 tsp paste
- 1 blended chillies
- 1 tbsp white vinegar
- 0.5 tsp salt
- 2 tsp sugar
- 1 sesame oil
Equipment
blenderknifebaking rackovenwokrice cooker
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