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 .

烤鸡黄姜粢饭 ～ Turmeric Rice Roll with Roasted Chicken , Egg & Cucumber

食谱取自 : 处处米饭🍚香

烤鸡姜黄姜粢饭

材料 A :
500g 糯米 ( 清水浸泡隔夜 )
2个 鸡蛋
150g 青瓜 （切细条）
2大匙 新鲜黄姜汁
适量炸葱酥
1小匙 盐
2大匙 食油

材料 B :
300g 鸡肉
1/2大匙 蚝油
1大匙 酱油
1大匙 蜜糖
1小匙 砂糖
1大匙 绍兴酒

做法 :
1. 准备烤鸡肉 : 把鸡肉和其余材料B拌匀，腌渍隔夜。把腌好的鸡肉放入预热烤箱里，以200c烘30分钟至熟透，取出，切条备用。

2. 鸡蛋打散，热锅里烧热适量食油，徐徐加入蛋液，以中火煎成蛋皮，盛起，冷却后切成蛋皮丝，待用.

3. 将糯米蒸熟，取出，趁热加入黄姜汁，盐和食油一起拌匀.

4. 把保鲜膜铺平桌面，加入200g糯米饭，铺平后，中间放入烤鸡肉，蛋丝和青瓜 .用保鲜膜包紧成饭团.

5. 食用时切片，配上炸葱酥，即可上桌.


Recipe source : Taste of Rice

Turmeric Rice Roll with Roasted Chicken , Egg and Cucumber

Ingredients A :
500g glutinous rice ( soak in water overnight )
2 eggs
150g cucumber
2tbsp fresh turmeric juice
some fried shallot flakes
1tsp salt
2tbsp cooking oil

Ingredients B :
300g chicken fillet
1/2tbsp oyster sauce
1tbsp light soy sauce
1tbsp honey
1tsp caster sugar
1tbsp Shaoxing wine

Method :
1. To make roasted chicken : season the chicken fillet and the rest of ingredients B , mix well and marinate in fridge overnight . Bake the marinated chicken in a preheated oven at 200c for 30 minutes until cooked .
Remove , cut chicken into strips , ready to serve .

2. Beat egg .Heat some cooking oil in a preheated frying-pan ,gradually add in beaten egg , pan-fry over medium heat become egg skin.Dish out , leave to cool , cut into shreds . Ready to serve .

3. Steam glutinous rice in a preheated steamer until cooked , dish out .Add in turmeric juice ,salt and cooking oil , mix well .

4. Lay cling film on the working table , add in 200g of turmeric glutinous rice , level the surface .Next , add some roasted chicken , shredded egg skin and cucumber in the centre .Roll up and press tightly , and wrap well with cling film. Next , tighten the both ends , form into roll .

5. Cut into slices , serve with fried shallot flakes .

蒜蓉咸鱼鸡翅根 ~ Steamed Chicken Drumettes with Ginger and Salted Fish

食谱取自 : 蒸味道 ，留住营养更健康

蒜蓉咸鱼鸡翅根

材料 :

12只 鸡翅根
1茶匙 盐
½杯 鸡汤
50g 咸鱼碎 ( 炸香 )

材料 B ( 姜蓉酱 ) :

200g 姜蓉
1茶匙 麻油
2汤匙 花雕酒
1汤匙 生抽
1汤匙 蚝油
1茶匙 糖

装饰配料 :

青葱丝

做法 :

1. 鸡翅根均匀抹上盐，排在蒸碟上，以大火蒸30分钟。取出备用。

2. 姜蓉酱 : 锅内烧热1汤匙油，加入材料B炒香，加入鸡汤煮沸。

3. 把姜蓉酱均匀淋在鸡翅根上。

4. 撒上咸鱼，装饰后趁热享用。

Recipe source :  Steaming : Retaining Flavours for Healthy Meals

Steamed Chicken Drumettes with Ginger and Salted Fish

Ingredients :

12 chicken drumettes
1tsp salt
½ cup chicken stock
50g chopped salted fish ( fried )

Ingredients B ( Ginger gravy )  :

200g grated ginger
1tsp sesame oil
2tbsp Shaoxing wine
1tbsp soy sauce
1tbsp oyster sauce
1tsp sugar

Garnishing :

Shredded spring onion

Method :

1. Rub salt all over chicken drumettes , arrange on a steaming plate and steam over high heat for 30 minutes . Remove and set aside .

2. Ginger Gravy : Heat 1tbsp of oil in a wok , add ingredients B and stir-fry until aromatic . Add chicken stock and bring to boil .

3. Pour ginger gravy over chicken drumettes .

4. Sprinkle salted fish on top , garnish and serve hot  .

炸鸡配泰式百香果酱

食谱取自 :  新新饮食 @ 第88期

炸鸡配泰式百香果酱

材料 :

2只 全鸡腿 ( 去骨 )
2杯炸油

腌料 ( 拌匀 ) :

½大匙 蚝油
½小匙 胡椒粉
1小匙 麻油
½小匙 糖

酱料 :

6大匙 泰式辣椒酱
2大匙 辣椒酱
½朵 姜花（ 切碎）
1粒 洋葱 ( 切碎 )
2片疯柑叶 ( 切细丝 )
4粒 百香果肉 ( 挖出果肉 )

裹粉 :

50g 粟粉
1粒 蛋 ( 打散 )
50g 面粉

做法 :

1.将酱料全部加一起拌匀备用。

2.将鸡肉加入腌料拌匀腌20分钟，沾上一层粟粉，再沾上一层蛋液，再沾上一层面粉。

3. 烧热油，放入沾好粉的鸡肉炸至金黄色及熟透，捞起沥干油。

4. 将鸡腿斩块， 配上百香果沾酱即可享用。

Recipe source : YumYum Magazine  @ No. 88

Fried Crispy Chicken with Spicy Passion Fruit Sauce

Ingredients :

2 chicken whole loge ( deboned )
2 cups oil for deep-frying

Marinade ( mix well ):

½tbsp oyster sauce
½tsp pepper
1tsp sesame oil
½tsp sugar

Dipping sauce :

6tbsp Thai chilli sauce
2tbsp chilli sauce
½ ginger flower ( finely chopped )
1 onion ( finely chopped )
2 pieces kaffir lime leaf ( finely shredded )
4 passion fruits ( scooped out the pulp )

Flour for coating :

50g cornstarch
1 egg ( beaten )
50g plain flour

Method :

1. Combine all ingredients for dipping sauce and mix well .

2. Mix chicken with marinades and marinate for 20 minutes . Coat chicken with cornstarch , follow by beaten eggs and then coat with another layer of plain flour .

3. Heat up oil for deep-frying , deep-fry chicken till golden brown and well cooked . Dish and drain .

4. Cut chicken into pieces and serve with dipping sauce .

虫草花蒸滑鸡 ~ Steamed Chicken with Cordyceps Flowers

食谱取自 : 蒸味道 ，留住营养更健康

虫草花蒸滑鸡

材料 :

40g 干虫草花
2只 鸡全腿
1茶匙 花旗泡参片
1汤匙 枸杞

调味料 :

1汤匙 生抽
½茶匙 糖
1汤匙 米酒
1茶匙 玉米粉
3汤匙 清水
盐和胡椒粉调味

做法 :

1. 干虫草花放入清水内泡软肉，洗净沥干。

2. 鸡全腿去皮和骨，洗净沥干，切块，排入蒸碟内备用。

3. 碗内放入虫草花，泡参片和枸杞，加入调味料拌匀。

4. 混合物均匀分布在鸡肉上。

5. 蒸碟放入蒸锅内，以大火蒸30分钟。取出享用。

Recipe source :  Steaming : Retaining Flavours for Healthy Meals

Steamed Chicken with Cordyceps Flowers

Ingredients :

40g dried cordyceps flowers
2 whole chicken legs
1tsp American ginseng slices
1tbsp wolfberries

Seasonings  :

1tbsp light soy sauce
½tsp sugar
1tbsp rice wine
1tsp corn flour
3tbsp water
salt and pepper to taste

Method :

1. Soak dried cordyceps flowers in water until soft , rinse and drain .

2. Skin and bone whole chicken legs , rinse and drain well . Cut into pieces and arrange on a steaming plate , set aside .

3. In a bowl , combine cordyceps flowers , ginseng slices and wolfberries . Add seasonings and mix well .

4. Distribute the mixture evenly over chicken .

5. Place the steaming plate into a steamer and steam over high heat for 30 minutes . Remove and serve .

霸王鸡 ~ Steamed Chicken with Spring Onion and Ginger

食谱取自 : 食尽天下 @ 健康的大鱼大肉  / 蒸味道

霸王鸡

材料 :

1只  鸡 ( 约1.5公斤 )
1大匙 盐
1茶匙 麻油

填料 :
3片 姜
1棵 青葱 （ 切段 ）
2瓣 蒜头

蘸酱 :
50g 青葱 ( 切丝 )
30g 芫荽 ( 切碎 )
½杯 生抽
1茶匙 糖
1茶匙 麻油
1大匙 花雕酒

做法 :
1. 将鸡处理干净。

2. 填料塞入鸡腔，鸡放在蒸碟上，放入蒸锅，以中火蒸20分钟或至熟。

3. 弃去填料，留起碟上的1/2杯蒸鸡汁。

4. 蘸酱 : 蒸鸡汁放入碗中，加入葱和芫荽拌匀，加入其余醮酱材料，混合均匀。

5. 蒸鸡斩件，排在碟上，配蘸酱享用。

Recipe source : Best of the Best @ A Feast of Nutritious Dishes  / Steaming Retaining Flavours for Healthy Meals

Steamed Chicken with Spring Onion and Ginger

Ingredients :

1 ( 1.5kg ) chicken
1 tbsp salt
1 tsp sesame oil

Stuffing :
3 slices ginger
1 stalk spring onion ( sectioned )
2 cloves garlic

Dipping sauce :
50g spring onion ( shredded )
30g coriander ( chopped )
½ cup light soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp “ Hua Diao “ wine

Method :
1. Clean the chicken , rinse and pat dry . Rub salt and sesame oil all over the chicken .

2. Put the stuffing into chicken cavity and place the chicken on a steaming plate . Put in a steamer and steam over medium heat for 20 minutes or cooked .

3. Remove the stuffing . Reserve 1/2 cup of chicken broth from steaming chicken .

4. Dipping sauce : In a bowl , combine chicken broth , spring onion and coriander . Add the remaining dipping ingredients and mix well .

5. Cut chicken into pieces , then arrange on a plate . Serve with dipping sauce .

姜茸韭菜回锅鸡 ~ Chicken with Chives and Mashed Ginger

食谱取自 : 再回味

姜茸韭菜回锅鸡

材料 A :

½只 菜园鸡

材料 B :

80g 韭菜 ( 切幼粒 )
100g 嫩姜
100g 文东姜 ( 我用老姜 )
2小匙 红葱茸
2小匙 蒜茸
2大匙 麻油
100ml 食油

调味料 :

¼小匙 盐
2大匙 酱油
1小匙 黑酱油

做法 :

1. 将菜园鸡洗净，大火蒸熟，或者用沸水浸泡至熟透，盛起，待冷却后，剁快。

2. 把嫩姜和生姜削皮，一起捣烂，取出备用。

3. 锅里烧热食油和麻油，加入葱茸和蒜茸，以中火爆香，加入姜茸拌炒至金黄。

4. 加入韭菜和调味料同炒均匀，拌入菜园鸡肉，不停翻炒片刻，即可上桌。

Recipe source : Memory of Taste by Famous Cuisine

Chicken with Chives and Mashed Ginger

Ingredients A :

½ no free-range chicken

Ingredients B :

80g Chinese chives ( finely diced )
100g young ginger
100g Bentong old ginger
2tsp chopped red shallot
2tsp chopped garlic
2tsp sesame oil
100ml cooking oil

Seasoning :

¼tsp salt
2tbsp light soy sauce
1tsp dark soy sauce

Method :

1. Rinse chicken , steam in a preheated steamer over high heat until cooked , or soak in boiling water till chicken cooked through . Dish out , leave to cool . Cut chicken into pieces .

2. Peel young and old gingers , pound in a stone mortar into paste , dish out , keep aside .

3. Heat cooking oil and sesame oil in a preheated wok , stir-fry red shallot and garlic over medium heat until fragrant and golden brown .

4. Add Chinese chives and seasoning , toss well . Stir in chicken pieces , stirring constantly till well combined . Dish out , serve hot  .