Monday, December 15, 2008

recipe is : steamed ginger chicken rice


2 skinless, boneless chicken breasts
3 thumb-sized knobs young ginger, grated
1 thumb-size knob old ginger, crushed
2 heaped tsp salt
2 cups rice, washed and drained thoroughly
3 spring onions, halved length-wise
4 cloves garlic
1 tbsp margarine
1 tbsp oil
1 tsp concentrated chicken stock
2 handfuls beansprouts

chilli sauce
1 tsp grated young ginger
1 tsp grated garlic
3 tbsp bottled chilli sauce
1 tbsp oil

shallot oil sauce
4 shallots, peeled and thinly sliced
3 tbsp oil (preferably cornoil or sunflower oil)
5 tbsp light soya sauce

to make the chilli sauce, heat up the oil over a low flame and pour into a bowl. let cool. add the chilli sauce, garlic and ginger and mix thoroughly

to make the shallot oil, heat the oil over a low flame in a pan and add the shallots. fry until the shallots turn golden. pour into a dry heatproof bowl and let cool. add the light soya sauce and set aside

fry the old ginger, spring onion and garlic in the oil for a few minutes til fragrant. add the rice and stir fry for 5 minutes. transfer into rice cooker. stir in the margarine and chicken stock to thoroughly mix and add water to cook like normal rice

pat the chicken dry and cut into 1 cm thick slices. rub the salt into chicken and marinate with the grated ginger. bring the water in a steamer to a boil and steam the chicken over high heat for 20 minutes. let rest in steamer for 5 minutes before removing

using the steamed chicken water, blanch the beansprouts and drain. pour in the shallot oil sauce and toss

serve the chicken rice and beansprouts hot. dip the chicken in the chilli sauce for extra spiciness

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