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“Singapore Style” Chicken Rice Onigiri

投稿者 : Tracey 様

I lived in Malaysia for almost 7 years, and most of their food is comfort food, but my favourite one was chicken rice. It's a dish that is Hainanese in origin, but has taken root in South East Asia and has been adapted in different ways, but still maintaining the original flavours. When I worked in Malaysia, I would eat chicken rice for lunch very often. I have missed those flavours, so I decided to use them to make my onigiri; ginger, garlic, soy sauce and strong chicken flavours make this onigiri a comforting and flavoursome treat.

Makes 6 medium sized onigiri Rice: 3/4 cup rice 1 1/2 cup water 1 tsp salt 1 large garlic clove 2 tsp cooking oil Chicken: 1 medium to large bone in chicken thigh 1/4 tsp salt 1 inch piece of ginger 1 large garlic clove 1/2 tbsp cooking oil Sauce: 1/4 cup dark soy sauce 1/2 cup of water 5 tbsp brown sugar Garnish: 1 cucumber

作り方

  • Cook the rice according to the packet instructions with the salt.
  • Mince the garlic and then fry in cooking oil until lightly browned and fragrant. Do not burn it. Remove and place on paper towel.
  • Once the rice has cooled down, mix the garlic into the rice.
  • Dry the chicken with a paper towel and season with the salt. Set aside.
  • Heat a small pot or deep pan on medium heat and add the oil.
  • Slice the ginger, then add it to the oil. Saute the ginger until lightly golden.
  • Brown the chicken on all sides in the pan. Then add enough water to just cover the chicken. Reduce the heat, then cover and let poach.
  • While the chicken is cooking, add soy sauce, water and sugar to a small pot. Put on the stove on low heat, until sugar dissolves. Then simmer until the sauce thickens. Then remove from heat.
  • Slice cucumbers into long strips.
  • Once the chicken is cooked, chop it into very small threads and mix with a few spoons of the sauce.
  • Fill the onigiri with the chicken mix, then wrap with the strips of cucumber.

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