Drunken chicken rice is a popular Shanghainese style dish that's usually served as a cold appetizer. In this recipe, co-founder Zi made a South East Asian twist. He changed up some of the aromatics with fragrances that we love plus we pushed the boundaries with using high quality local ingredients.
The result? Full of bite and flavours. This is how we made our version:
Ingredients | |
|---|---|
| Chicken Roulade | 2x Deboned Chicken Leg from Beacon Chicken 2 tsp salt 1 cap of Shaoxing huadiao |
| Brine Solution | 6 cups of water (or stock) 4 slices of galangal 6 slices of ginger 2 stalks of spring onions cut into 5cm strips 4 cloves of garlic 15cm strip of Turmeric leave 2 Kaffir lime leave 1 baton of cinnamon stick 2 star anise 6 cloves 3 bay leaves 2tsp of salt 1 tbsp of sugar 1 cup of tuak (or any preferred alcohol, ideally non-distilled) 3 tbsp of Mu Artisan trio soy sauce |
Steps:
Chicken roulade:
1. Use the back of the knife to tenderize the meat sit of the chicken legs
2. Marinate both meat and skin side chicken thighs with salt and huadiao wine
3. Roll it up in cooking foil and secure both ends
4. Steam at high heat for 15 minutes
5. After 15 minutes, leave the roulade in the steamer to continue to steam for another 5 minutes with the flame off before removing to be cooled to room temperature
6. Remove the chicken roulade from the foil and place them in a container
Brine:
1. Bring 6 cups of water to a boil and place chicken bone (that was deboned from the chicken leg) into the water.
2. Add in all aromatics mentioned in brine solution's ingredient
3. Boil the brine down for about 15 minutes
4. Remove the chicken bones
5. Season with sugar and salt
6. Once the brine is cooled, add in tuak and trio soy sauce
Assembly: Pour the brine into the container and make sure that the whole chicken roulade is submerged and chill it overnight in the fridge.
To serve: Remove the roulades from the brine and slice them into round 1cm thick coins. Option to drizzle the brine on the sliced roulades. Serve with trio first draw soy sauce as the dipping sauce.
Drunken Chicken Rice:
1. Wash and rinse 1 cup of Beras Salleh until the water runs clear.
2. Soak with water for 15 minutes.
3. Pour away the soaking water and put in 1.5 cups of brining liquid to cook the rice.
4. Serve with drunken chicken roulade.
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We hope you'll enjoy trying this out!
Explore other recipes : here
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