Modern Chicken Rice
Directions
- 1Debone chicken legs, keeping the skin on.
- 2Season deboned chicken with rice wine, salt, sugar, white pepper and grated ginger.
- 3Mix well and roll into logs, wrap with tin foil.
- 4Steam for 15-18 minutes.
- 5Finely dice spring onion and ginger.
- 6Season with chicken bouillon powder, white pepper, salt, and sugar.
- 7Pour boiling oil over the mixture. Mix and set aside.
- 8Thinly slice ginger and fry it in cold oil until crispy.
- 9Add water to the bones with aromats, ginger, spring onion and garlic. Gently simmer and remove the scum.
- 10Add washed rice into a rice cooker with the chicken fat and juices, ginger oil, chicken stock and more aromatics.
- 11Cook the rice.
- 12Slice up the chicken and serve it 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
- 1 pinch salt
- 6 bones from chicken legs
- 2.5 litre water
- 1 to taste salt and white pepper
- 1 garlic, ginger and spring onion
- 4 cups washed rice
- 6 fat and juices from the cooked chicken logs
- 4 cups chicken stock
- 2 tbsp ginger oil
- 1 ginger, garlic, spring onion
Equipment
knifecutting boardaluminum foilsteamerrice cookerwokheatproof bowlpotstrainerladlechoppsticksspoon
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