Braised Chicken Rice 魯鸡肉飯

INGREDIENTS

500g diced chicken meat

6 gloves garlic (minced)  

4 tbsp. fried shallot 

2 tbsp. rock sugar (to taste) 

1 tsp. five spice powder  

1 pc star anise  

6 hard-boiled eggs  

600ml hot water 

2 tbsp. rice wine 

100ml light soya sauce 

1 tbsp. dark soya sauce  

1 tsp. sesame oil  

Shallot oil for stir-frying  (from Golden Circle Veg. oil) 

FOR COOKING RICE:

2 cups of Royal Umbrella Short Grain Rice
2 cups of water

GARNISHING:

Fresh coriander and blanched Xiao Bai Chai 

COOKING DIRECTIONS:

1. Cut the chicken meat into small pieces. Season the chicken with shallot oil, minced garlic (half portion), spring onion stock and chicken seasoning. Mix well and set aside. 

2. Add oil into hot wok and put in the pre-marinated chicken to stir fry for few minutes. Add in the balance minced garlic and stir fry briefly till aromatic.

3. Add in water, soya sauce, wine, fried onion, rock sugar and five spices powder. Bring it to boil and simmer for 25-30 minutes.

4.Stir frequently to avoid the sauce from drying up. Add in more water if the mixture looks dry.   Place in the hard-boiled eggs and cook for another 30 minutes. When the sauce turns thicker and glossy, then it is ready.

5. Wash and rinse the Royal Umbrella Short Grain rice. Soak it for 15 minutes. Set as normal rice cooker mode and cook.  

6. Scoop the cooked rice into the serving bowl and place an egg and diced chicken meat onto the rice. Garnish with fresh coriander and Xiao Bai Chai. Serve immediately.