ONIGIRI CHICKEN RICE

Name: ONIGIRI CHICKEN RICE
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12
Cuisine: Chinese
Ingredients: 1 kg short-grain rice, washed and rinsed; 1.2 litre water; 2 cube chicken stock cube; 3 stalks pandan leaves; 50 g rendered chicken fat; 200 g shallots, minced; 50 g garlic, minced; 50 g old ginger, peeled and sliced; 320 g big red chilli, stem removed; 80 g chilli padi, stem removed; 60 g garlic, peeled; 80 g young ginger, peeled and sliced; 250 ml water; 1/4 chicken stock cube (dissolve in water); 120 g sugar; 60 ml kalamansi lime juice; 60 ml white vinegar; 30 ml fish sauce; 1 whole chicken (3.5 lbs, 1.8 kg), preferably organic; 40 g old ginger, peeled and sliced; 2 stalks pandan leaf; 2 stalks white spring onions cut into 1" sections (both the green and white parts),, crushed; 5 g sesame oil; 30 g Shaoxing rice wine; 30 g fish sauce; 3 litre water; 3 cubes chicken stock cube

Dairy free

Our take on the local favourite of chicken rice.

60 mins

Cooking Time
Hard

Difficulty
30 mins

Prep Time
12 People

Serves

1 kg short-grain rice, washed and rinsed
1.2 litre water
2 cube chicken stock cube
3 stalks pandan leaves
50 g rendered chicken fat
200 g shallots, minced
50 g garlic, minced
50 g old ginger, peeled and sliced
320 g big red chilli, stem removed
80 g chilli padi, stem removed
60 g garlic, peeled
80 g young ginger, peeled and sliced
250 ml water
1/4 chicken stock cube (dissolve in water)
120 g sugar
60 ml kalamansi lime juice
60 ml white vinegar
30 ml fish sauce
1 whole chicken (3.5 lbs, 1.8 kg), preferably organic
40 g old ginger, peeled and sliced
2 stalks pandan leaf
2 stalks white spring onions cut into 1" sections (both the green and white parts),, crushed
5 g sesame oil
30 g Shaoxing rice wine
30 g fish sauce
3 litre water
3 cubes chicken stock cube

In a large wok, fry the shallots, garlic and ginger in the chicken fat until aromatic, about 5 minutes
Deglaze the pan with chicken stock (made with water and chicken stock cubes)
cook rice in rice cooker with pandan leaves and chicken stock
Let cooked rice cool slightly and form into onigiri shapes
Blend the chillis, garlic, ginger, sugar, lime juice in a food processor until a fine paste
Add the chicken stock, vinegar, fish sauce and mix well
Blend the ginger together with sesame oil, shaoxing wine and fish sauce
Marinate the entire chicken with the above blended mix of ginger and sauces, including the inside of the chicken
Fold pandan leaves and spring onions and insert into the cavity of the chicken
Leave to marinate overnight in fridge
In a large pot, bring chicken stock to a roilling boil
Place chicken into pot, making sure it is submerged, reduce heat to a gentle simmer and poach for 1 hour
Remove from heat and submerge in ice water