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Dang Gui Glazed Chicken

  • Chicken Breast 360 g
  • Dang Gui, soaked 4 pc
  • Ginger 2 pc
  • Red Dates, soaked 4 pc
  • Water 1000 ml
  • Vegetal 600 g

Fragrant Rice

  • Pandan Leaves 2 pc
  • Galangal 2 pc
  • Garlic Cloves 4 pc
  • Shallots 2 pc
  • Lemongrass Stalk 1 pc
  • Bai hu Jiao/ White Peppercorn 7 g
  • Rice 150 g
  • Glutinous Rice 50 g
  • Wolfberries, soaked 2 g
  • Chilli Curls 5 g
  • Spring Onions, curls 5 g
  1. Dang Gui Glazed Chicken

    • Marinate chicken breast with soaked dang gui, red dates and sliced ginger for at least an hour.
    • Wipe off herbs, roll chicken breast into a roulade and sous vide it for 28 mins at 65°C.
    • Portion the chicken.
    • In another pot, add 500 ml of water, Knorr Concentrated Chicken Stock, dang gui and simmer for 15 mins. Remove dang gui. Pour in remaining 500 ml of water, mix well vegetal into the dang gui stock and bring to boil.
    • Glaze chicken and set aside
  2. Fragrant Rice

    • In a hot medium-sized pot, add oil and sweat the garlic, shallot and galangal for about 2 min in medium heat.
    • Add lemongrass, pandan leaf and rice. Continue stirring to prevent mixture from sticking to the pot. Cook until fragrant.
    • Add Knorr Concentrated Chicken Stock and water and let simmer for 30 min.
    • Portion into 10 gm each and mould.
    • Plate and assemble, then garnish before serving.