Fusion chicken rice:
In a large sauce pan bring 2.5 litres of water to a simmer and poach the following:
1 chicken cut into 4 pieces.
And some of the following:
A small bunch of whole spring onions.
50 mm piece of sliced ginger.
1 to 2 tablespoons rock salt.
3 cloves crushed garlic.
1 tablespoons sesame oil.
Turn off once it has reached boiling point.
Allow to cool and the internal temperature of the chicken reaches 75 c.
chicken rice:
In a medium saucepan rinse 2 cups long grain rice.
Cover with 12 mm of the chicken stock.
And ‘some’ of the following:
Additional concentrated chicken stock to taste.
2 tablespoons sesame oil.
3 cloves crushed garlic.
A few splashes soy sauce.
A few splashes of rice wine.
½ teaspoon miso.
Steam on low heat until cooked.
Serve with the chicken cold or hot with the rice.
Alternatively fry in a wok with 5 mm of oil.
Serve with the following sauces:
Chili garlic sauce.
Soy sauce.
original traditional recipe from my database.
photo from google images.
.
- Forums
- General
- fussion chicken rice
fussion chicken rice
- There are more pages in this discussion • 18 more messages in this thread...
You’re viewing a single post only. To view the entire thread just sign in or Join Now (FREE)
Featured News
Featured News
The Watchlist
ACW
ACTINOGEN MEDICAL LIMITED
Steven Gourlay, CEO
Steven Gourlay
CEO
Previous Video
Next Video
SPONSORED BY The Market Online