Braised Chicken Rice
200 grams minced chicken
7 hard boiled eggs, shell removed
1/2 teaspoon five spice powder
1/4 cup light soy sauce
2 tablespoons fried shallots (homemade or ready made from your local grocer)
Some sugar to taste
2 cups water
Your choice of veggie as a side dish, blanched.
When the mince is about 3/4 cooked, add in the light soy sauce and dark soy sauce and let the mince cooked these sauces for half a minute. This process is essential to bring out the flavour of the soy sauce but please make sure it does not take any longer than half a minute or else the soy sauce will start to burn.
Taste the gravy to make sure it has the right balance of saltiness and sweetness. Add in sugar if it is too salty. Some people add in rock sugar at the end so that the meat will appear glossy.
This is based on one of the popular Taiwanese cuisines called ru rou fan (Chinese translation for salted pork rice). Due to dietary reasons, I have substituted the recipe with minced chicken.
Tuesday, April 27, 2010 - 5:36am