Total time : 1h 25 min
Serving size : 5 portions
Ingredients
500 g whole chicken legs (approx 2 legs), deboned
10 g light soy sauce
¼ tsp white pepper powder
3 eggs
1560 g water
2 tsp salt
50 g fresh ginger, peeled
10 g garlic cloves, peeled
300 g rice, washed
1 chicken stock cube
or 1 tsp chicken stock powder, homemade or store-bought
2 pandan leaves
50 g yellow onions
70 g potatoes, cut in cubes
70 g tomatoes, cut in wedges
120 g carrots, cut in cubes
Preparation
500 g whole chicken legs (approx 2 legs), deboned
10 g light soy sauce
¼ tsp white pepper powder
3 eggs
1560 g water
2 tsp salt
50 g fresh ginger, peeled
10 g garlic cloves, peeled
300 g rice, washed
1 chicken stock cube
or 1 tsp chicken stock powder, homemade or store-bought
2 pandan leaves
50 g yellow onions
70 g potatoes, cut in cubes
70 g tomatoes, cut in wedges
120 g carrots, cut in cubes
Preparation
- Place a large bowl on mixing bowl lid, weigh in whole chicken legs and light soy sauce. Add white pepper powder and mix. Marinate for 30 minutes in a cool place or in the refrigerator.
- Place eggs, 260 g water and 1 tsp salt in mixing bowl, mix 6 sec/speed 4. Pour egg mixture to 4 heat-resistant bowls, that fit on Varoma tray and set aside. Clean mixing bowl.
- Place fresh ginger and garlic in mixing bowl, chop Turbo/1 sec/1 time. Transfer to a bowl and set aside.
- Insert simmering basket. Place washed rice in simmering basket, add 1300 g water, reserved chopped ginger and garlic, salt, chicken stock cube, pandan leaves and mix well with spatula.
- Place marinated chicken legs into Varoma dish making sure some holes remain unobstructed. Insert Varoma tray with egg mixture into Varoma dish. Place Varoma into position, cook 20 min/Varoma/speed 3. Remove Varoma and set aside. Remove simmering basket with spatula. Keep rice warm until it is ready to serve. Set Varoma tray with steamed egg aside.
- Add yellow onions, potatoes, tomatoes and carrots to mixing bowl. Place Varoma dish with chicken back into position, close Varoma lid and continue to cook 15 min/Varoma/speed 1.
- Remove Varoma. Cut chicken into pieces and transfer to a serving plate. Transfer soup to a bowl and serve hot with rice, steamed egg and chicken.
- Stainless steel bowls work best for steaming. If ceramic bowls are used, extend steaming time up to 5 minutes in step 5.
- Adjust the chicken marinade to your personal taste, e.g. by replacing 10 g soy sauce with 10 g chicken stock powder or 2 tsp salt, 1 tsp sesame oil and 1 tbsp Chinese rice wine (Shaoxing Hua Tiao).
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