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