Braised Chicken Rice


200 grams minced chicken
7 hard boiled eggs, shell removed
1/2 teaspoon five spice powder
1 tablespoon dark soy sauce (indonesian sweet soy sauce)
2 tablespoons fried shallots (homemade or ready made from your local grocer)
Some sugar to taste
2 cups water
1 tablespoon cornstarch + 1 tbsp water (mix together and to be use
Your choice of veggie as a side dish, blanched.


To marinate the minced chicken, combine 1 tbsp of soy sauce and five spice powder with the mince. Set aside for 15 to 20 minutes.
After that, heat up 2 tbsps of oil with the fried shallots on medium heat. When the fried shallots start to sizzle a little, add in the mince for browning.
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.
Add in hard boiled eggs and 2 cups water (or enough water to cover the eggs) and let it shimmer on low heat for 20 minutes or until the eggs become light brown as a result of absorbing the gravy.
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.
Finally, stir in the constarch mixture. While doing this, make sure the heat is on high and the sauce is bubbling away.
When the gravy starts to thicken, it is ready to serve.


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



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