肉碎鸡饭粒 ~ Pandan Rice Balls with Chicken filling

 

 食谱取自 ：班兰班兰我爱你

肉碎鸡饭粒

材料 A ( 班兰鸡饭 ) :

3杯 白米  （ 洗净 ，沥干）
1/4杯 糯米 （泡水1小时，沥干）
1公升 班兰汁
1汤匙 油
3汤匙 玛芝琳
5粒 红葱头 （ 切碎 ）
25g 姜  （ 切碎 ）
4瓣 蒜头  （ 切碎 ）

材料 B ( 鸡肉馅 ) ：

2汤匙 油
2瓣 蒜头 （ 切末 ）
20g 姜（ 切末 ）
500g 鸡肉碎
1/4茶匙 胡椒粉
1汤匙 蚝油
1/2茶匙 盐
1茶匙 糖
1/2汤匙 玉米粉

调味料：

1茶匙 麻油
1/4茶匙 胡椒粉
1/2茶匙 盐
班兰精数滴

做法 ：

1. 准备班兰饭 ：白米和糯米放入电饭锅，待用。

2. 煎锅中放入油和玛芝琳烧热，放入已切碎的红葱头，姜和蒜头炒香，然后倒入电饭锅中。

3. 班兰汁倒入电饭锅中拌匀，加入调味料拌匀。

4. 启动电饭锅电源将饭煮熟。将饭拌松，继续煮至按自动跳起。取出，放凉。

5. 准备鸡肉馅 ： 原锅中烧热2汤匙油，加入蒜茸和姜蓉炒香。

6. 加入鸡肉碎拌炒一会儿，加入其余材料B ( 玉米粉除外)，拌炒均匀。

7. 加入玉米粉拌匀，取出放凉。

8. 饭碗中滔入4汤匙班兰饭，用铁匙背压紧，挖空中央，滔入鸡肉馅，再用饭覆盖,压至紧实。
                                        

                                         

 

                                                      

9. 将鸡饭倒扣在掌心，用双手搓成圆鸡饭粒.重复至材料用完。

10. 将鸡饭粒切半，配上辣椒酱享用。

 

Recipe source : In Love with Pandan

Pandan Rice Balls with Chicken filling

Ingredients :

3 cups rice
1/4cup glutinous rice ( soak for 1 hour and drain well )
1 litre pandan juice
1tbsp oil
3tbsp margarine
5 shallots
25g ginger
4 cloves garlic

Ingredients B ( chicken filling ) :

2tbsp oil
2 cloves garlic ( finely chopped )
20g ginger ( finely chopped )
500g minced chicken
1/4tsp pepper
1tbsp oyster sauce
1/2tsp salt
1tsp sugar
1/2tbsp corn flour

Seasoning :

1tsp sesame oil
1/4tsp pepper
1/2tsp salt
a few drops of pandan paste

Method :

1.  To prepare pandan rice : Combine rice and glutinous rice in rice cooker and set aside .

2. Heat up oil and margarine in a pan / wok , add in chopped shallots , ginger and garlic , and stir-fry until fragrant . Pour the mixture into the rice cooker .

3. Pour in pandan juice and mix well . Add in seasoning and stir well .

4. Switch on the rice cooker and cook rice as per usual . When rice begins to boil , stir it once and continue to cook until the button jumps up to the “ OFF “ position . Remove and set aside to cool slightly .

5. To prepare chicken filling : Heat up 2tbsp of oil in the same pan . Add in minced garlic and ginger , stir-fry until fragrant .

6. Add in minced chicken and stir-fry for a while , add in the remaining ingredients B ( except corn flour ) and stir well .

7. Add in corn flour and mix well . Remove from heat and set aside to cool slightly .

8. To assemble , scoop 4 tbsp of cooked pandan rice into a rice bowl and compress with the back of a spoon . Make a “ well “ in the centre of rice and scoop in chicken filling . Cover with cooked rice and press firmly .

9. Invert the cooked pandan rice onto your palm and shape it into a ball with both hands .  Repeat until the ingredients are used up .

10 . Cut the rice balls into halves and serve with chilli sauce .

 

This post is linked to Cook-Your-Books # 19 , hosted by Joyce from Kitchen Flavours .
                                                 

 

This post is linked to Cook-Your-Books # 19 , hosted by Joyce from Kitchen Flavours.