Monday, 26 September 2011

Poach Chicken with Chicken Rice Balls

那天看到Billyblog(A table for two)绍马六甲海南鸡饭,忽然很想吃粒粒鸡饭。快快去买一只鸡回来,就不停的又再忙起来。天啊,可以一天少想 吃一样东西吗?

Chicken Rice Balls

1 cup rice
1 ¼ cup water
1 tbsp margarine
1 shallot (chopped)
3 cloves garlic (chopped)
10gm ginger (grated)
1 piece Maggie chicken stock cube
3 pandan leaves
½ teaspoon salt


Heat margarine, sauté shallot, garlic and finger until fragrant, add in rice stir fry for 1 minute.

Pour the rice, water, pandan leaves and stock cube into rice cooker and cook the rice.

While hot, dish the cooked  chicken rice into small cup and press tightly, turn out and roll into ball by hand.

Poach Chicken


1 chicken

4 L water
2 cups shaoxin wine
4 stalks spring onion
6 garlic cloves
10-12 ginger (slices)

Ginger (finely sliced)
Spring onion (Finely cut)
2 tbps light soy sauce
1 tsp sesame oil
1 pinch of salt
3 tbsp peanut oil


Bring  (B) to boil and simmer for 15 minutes
Put (A) into the simmer stock and simmer for 14 minutes (do not cook more than 14 minutes). Cover chicken with a plate to summerge the chicken at all ti,e of cooking.

After 14 minutes, move the pot away from stove and leave it for 3 hours.

Chop the chicken into pieces and prepare garnish.

Mix all ingredients for garnish in a bowl except peanut oil.

Heat a pan to hot and pour in the peanut oil. When the oil is very hot immediately pour into the garnish mixture. Top the chicken with the garnish.

 Reference: Exquisite Desserts & Snacks For Party, Shirley Ho Creative Recipe Series 1, pg,127 and Kylie Kwong  Simply Magic DVD