Poached Chicken served with Chicken Broth, Fragrant Rice and Traditional Condiments

Chilli Sauce

Red chilli 500g
Chilli padi 250g
Shallot, peeled (A) 250g
Garlic, peeled 250g
Young ginger, peeled 125g
Small lime, seeded, cut ½ 65g
White vinegar 700ml
Salt 185g
Sugar 750g
Sesame oil 250g
Lemon juice 300g

METHOD
1. Blend (A) ingredient in a food process until fine puree. Add in the rest of the ingredients and
check seasoning. Adjust the colour by adding red colouring.

Soya Sauce

Water 250ml
Light soya sauce 10ml
Dark soya sauce 2ml
Salt 6g
Sugar 15g
Chicken stock 10g
Angelica, Tang Kui 1pc
Sesame oil 5g

METHOD
1. Put all ingredients in a saucepot and bring to boil. Remove from heat and add sesame oil.
Cool it down completely.

Ginger Puree

Corn oil 300ml
Young ginger, peeled 1kg
Water (able to run the blender)
Spring onion, sliced 120g
Chicken stock 40g
Sesame oil 20g
Sugar 10g

METHOD
1. Put the ginger with water and blend until fine puree, strain, and squeeze out the water until
very dry.
2. Heat up a pot and add in oil the ginger puree, fry over low heat until cook and season with
chicken stock, sesame oil and sugar.
3. Before serve, add in spring onion.

Rice

Rice 1kg
Chicken powder 14g
Water 1.25L
Salt 10g
Panda leaves 6pcs
Lemon grass, 3pcs
Ginger 20g
Garlic, peeled 20g
Shallot, peeled 20g
Chicken fat, melted 100ml

METHOD
1. Chicken Rice: Heat up the chicken fat, add in lemon grass, ginger, garlic, shallot, and fry
until fragrance.
2. Wash the rice, and add in water, fragrance ingredients, seasoning and pandan leaves.
3. Place the rice in the cooker. Once the rice is cook, remove the ingredients and loose the
rice by using a fork.

Chicken

White Chicken whole 1.8kg
Sesame oil 50ml
water 5L

METHOD
1. Bring the water to boil and add in the chicken.
2. Once the chicken is added, bring the water to re-boil again.
3. Turn on the fire and cover the pot for 45 minutes.
4. Remove the chicken and soak in ice water for ½ hour.
5. Remove the chicken from the ice water and hang up.
6. Rub the chicken with sesame oil and ready to portion and serve.

 

more info : https://tinyurl.com/y4f3yyxw