Sunday, 23 July 2017

鸡饭粒 ~ Chicken Rice Balls




食谱取自 :舍尖上的马六甲

鸡饭粒

材料 A ( 水煮鸡 ) :
1只 全鸡 ( 1.5公斤)
6瓣 蒜头(拍裂) 
2棵 青葱
3公分厚 姜 ( 切片)
1茶匙 盐
1块 鸡精块或1汤匙鸡汤粉 ( 我没放 )
1根 竹签 ( 封鸡腔用 )
冰水 ( 泡鸡用 )

材料 B ( 鸡饭粒 ) :
3杯 白米 ( 洗净,沥干 )
1/4 杯 糯米 ( 洗净 , 沥干 )
4瓣 蒜头 ( 拍裂 )
3片 姜
4杯 鸡汤 ( 烫鸡水 )
1/2茶匙 盐
3片 班兰叶(一同打结) 

材料 C ( 辣椒酱) :
7条 红辣椒
3条 指天椒
20g 嫩姜 ( 切片 )
8瓣 蒜头
3汤匙 酸柑汁
1/2杯 鸡汤 ( 烫鸡水 )
1/2茶匙 盐
1/2汤匙 糖

材料 D ( 淋将,拌匀) :
400ml 鸡汤 ( 烫鸡水 )
4汤匙 生抽
1汤匙 蚝油
1/2汤匙 麻油
1/2汤匙 糖

装饰配料 :
1/2条 黄瓜 ( 切半圆片 )

做法 : 
1. 水煮鸡 : 全鸡均匀抹上盐,将青葱,蒜头和姜塞入鸡腔内,以牙签封好。

2. 汤锅内注入清水 ( 足以淹过全鸡 ),煮沸。放入鸡,转小火,加盖煮15分钟或至熟。

3. 取出鸡,泡入冰水中一会儿,沥干。将鸡精块加入鸡汤 (烫鸡水)内 。

4. 鸡饭粒 : 平底锅内烧热3汤匙油,炒香蒜头和姜和米,连同班兰叶放入锅内。

5. 加入鸡汤和盐拌匀,像平常煮饭一样煮熟。

6. 当饭煮熟,舀出后趁热拌松,搓成丸状,排在碟上。

7. 辣椒酱 : 材料C放入搅拌机内。搅至细滑。

8. 水煮鸡斩块,淋上淋酱,以黄瓜装饰。配上鸡饭粒和辣椒酱享用。


Recipe source : The Best of Malacca Street Food

Chicken Rice Balls

Ingredients A ( Poached chicken) :
1 whole chicken ( 1.5kg )
6 pips garlic ( bruised )
2 stalks spring onion
3 cm thick ginger ( sliced )
1tsp salt
1pc chicken stock cube ( or 1tbsp chicken stock powder ) - I omit it
1 toothpick ( for sealing chicken cavity )
iced water for soaking poached chicken

Ingredients B ( Chicken Rice Balls ) :
3 cups uncooked rice ( rinse and drained )
1/4 cup glutinous rice ( rinse and drained )
4 pips garlic ( bruised )
3 slices ginger
4 cups chicken stock ( pouching liquid )
1/2tsp salt
3 pcs pandan leaves ( knotted together )

Ingredients C ( chili dipping sauce ) :
7 red chilies
3 bird's eye chilies
20g young ginger ( sliced )
8 pips garlic
3tbsp lime juice
1/2cup chicken stock ( pouching liquid )
1/2tsp salt
1/2tbsp sugar

Ingredients D ( Drizzling sauce , mixed well ) :
 400ml chicken stock ( pouching liquid )
4tbsp light soy sauce
1tbsp oyster sauce
1/2tbsp sesame oil
1/2tbsp sugar

Garnishing :
1/2 cucumber ( sliced semi-circles )

Method :
1. Poached chicken : Rub salt all over the whole chicken . Stuff spribg onion , garlic and ginger into the cavity and seal with a toothpick.

2. Fill a stock pot with water ( enough to cover the chicken ) and bring to boil .Put in chicken , reduce the heat and cover to simmer for 15 minutes.

3. Remove chicken and soak it in iced water for a while . Drain well . Add chicken stock cube to the chicken stock ( pouched liquid ).

4. Chicken Rice Balls : Heat 3 tbsp oil in a pan , then stir-fry garlic ,ginger and rice
till fragrant . Combine wih pandan leaves in a rice cooker .

5. Add chicken stock and salt , stir well and cook as per normal .

6. When the rice is cooked , remove it from the rice cooker . Loosen the rice when it is still hot . Shape it into balls and arrange on a plate .

7. Chili Dipping Sauce : Combine ingredients C in a blender and blend till fine .

8. Chop poached chicken into pieces , top with dizzling sauce and garnish with cucumber slices . Serve with chicken rice balls and chili dipping sauce .