材料

金瓜300克，去皮切块
蒜茸15克
鸡蛋2粒，打散
皇族安培哪香米500克，煮熟
松子50克
腰果50克
肉松50克
调味料
盐和糖少许

做法

  1. 把金瓜块蒸熟，取200克搅打成泥待用。
  2. 加热少许清油，把蒜茸炒香，再加入鸡蛋和皇族安培哪香米饭一起翻炒均匀。
  3. 加入金瓜泥和剩余金瓜块炒香，加入松子和调味料翻炒均匀。
  4. 撒上腰果和肉松即可。

Fried Pumpkin Rice

Ingredients

300g pumpkin, peel and cut into cubes
15g minced garlic
2 eggs, beat
500g Royal Umbrella Thai Fragrant Rice, cooked
50g pine nut
50g cashew nuts
50g chicken floss

Seasoning

dash of salt and sugar

Method

  1. Steam pumpkin cubes till cooked. Take 200g and blend into paste. Set aside.
  2. Heat up some oil. Saute minced garlic till fragrant. Add in beaten egg and cooked Royal Umbrella Thai Fragrant Rice, stir well.
  3. Add in pumpkin paste and remaining pumpkin cubes. Stir-fry till fragrant. Add in pine nut and Seasoning and toss well.
  4. Sprinkle cashew nuts and chicken floss over the rice and serve.

 

 

 

 

鸡饭

3-4人份

材料A

鸡1只（1.8-2千克），洗净
姜片25克

材料B

米500克，洗净沥干
姜片15克
蓝姜10克，切片
香茅1根，拍扁
鸡油150克
红葱头碎15克
蒜茸15克
斑兰叶25克
鸡精粉10克
盐5克
糖1/2小匙

酱油蘸酱

清水125毫升
冰糖15克
生抽200毫升
麻油10克

辣椒酱

红辣椒225克
清水适量
蒜茸40克
姜茸15克
盐10克
糖15克
麻油1小匙

做法

  1. 准备鸡肉和鸡汤：把材料A放进煮滚的水中，转小火，加盖煮40-50分钟至鸡肉熟软。取出鸡肉，过滤鸡汤待用。
  2. 把鸡油加热，加入姜片、蓝姜和香茅，用小火翻炒至香，加入红葱头碎和蒜茸炒香。
  3. 加入700毫升鸡汤煮滚，加入鸡精粉、盐和糖拌匀调味。
  4. 把米放进电饭锅，倒进鸡汤搅拌至米粒吸收，加入斑兰叶开始焖煮，指示灯灭后继续焖10-15分钟，把饭翻松。把电饭锅调回煮饭状态再煮一次，指示灯灭后继续焖10-15分钟。
  5. 准备酱油蘸酱：把清水煮滚，加入冰糖搅拌至溶解，加入生抽，关火后加入麻油搅拌均匀待用。
  6. 准备辣椒酱：加热少许清油，把蒜茸和姜茸炒香。把红辣椒和适量清水用搅拌机打成细末，加入锅中一起翻炒5分钟至微微冒泡，加入剩余材料拌匀待用。
  7. 把鸡肉切成适当大小，搭配鸡饭、酱油和辣椒酱享用即可。

Chicken Rice

serves 3-4

Ingredients A

1(1.8-2kg) chicken, rinsed
25g ginger slices

Ingredients B

500g rice, rinse and drain
15g ginger slices
10g blue ginger, sliced
1 stalk lemongrass, bruised
150g chicken oil
15g minced shallot
15g minced ginger
25g pandan leaves
10g chicken powder
5g salt
1/2tsp sugar

Dip Sauce

125ml water
15g rock sugar
200ml light soy sauce
10g sesame oil

Chilli Sauce

225g red chilli
some water
40g minced garlic
15g minced ginger
10g salt
15g sugar
1tsp sesame oil

Method

  1. Prepare chicken and soup: Put Ingredients A in boiling water. Lower the heat and cook with cover for 40-50mins until chicken is tender. Take chicken and drain. Strain chicken soup and set aside.
  2. Heat up chicken oil, add in ginger slices, blue ginger slices and lemongrass to saute until fragrant over low heat. Add in minced shallot and minced garlic. Stir-fry until fragrant.
  3. Add in 700ml chicken soup and bring to a boil. Add in chicken powder, salt and sugar to taste.
  4. Put rice in rice cooker, add in chicken soup and stir-mix until most liquid is absorbed. Add in pandan leaves and start to cook. Leave to simmer with cover for 10-15mins after cooked. Puff rice and turn to ‘cook’ setting again to further cook for another round. Once it is done, let it rest for 10-15mins.
  5. Prepare dip sauce: Bring water to a boil. Add in rock sugar and stir until fully disolved. Add in light soy sauce. Turn off the heat and mix in sesame oil. Set aside.
  6. Prepare chilli sauce: Heat up some oil. Suate minced garlic and ginger until fragrant. Blend red chilli and some water in blender. Add into pot and stir-fry for 5mins until bubbles surface. Add in remaining ingredients and mix well.
  7. Slice chicken and serve with rice and 2 sauces.

 

食谱提供: Mandarin Orchard
地址：333 Orchard Road
电话：6737 4411

示范厨师: 刘殿雄 Liew Tian Heong
文华酒店副总厨
Executive Sous Chef