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Onigiri Chicken Rice

Our take on the local favourite of chicken rice.

  • 30 min Preparation Time
  • 60 min Cooking Time
  • 12 Serv. Recipe Serves

Ingredients & Method

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