“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.
- 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.