Xi’an Spiced Chicken with Fragrant Rice - NTUC FairPrice
Level up homecooked chicken rice!
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Cooking tools:
- Rice cooker
- Blender
- Spice grinder
- Kitchen scale
- Cooling rack
- Chef's knife
- Cutting board
- Peeler
- Colander
- Mixing bowl
- Pan
- Skillet
- Pot
- Wooden spoon
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen towel
- Stove
Ingredients
- 2 Pasar Jumbo Fresh Chicken (about 1kg each)*
- 400g – 600g cups of calrose rice
- 40g – 60g unsalted butter
- 40g old ginger*, peeled and sliced into coins
- 140g white onions*, finely chopped
- 3 – 4 pandan leaves, tied into a knot
- 3 – 4 garlic cloves, crushed
- 100g Chinese spinach, blanched, chilled and finely chopped
- 100g spring onions, finely sliced
- 40g old ginger*, peeled and finely minced
- 40g white onions*, finely minced
- 225ml rapeseed oil
- Sea salt, sugar and rice vinegar, to taste
- 4 – 6 red chillies
- 20ml lime juice
- 5 – 6 garlic cloves, peeled
- Sea salt and sugar, to taste
- Rice vinegar and fish sauce, to taste
- 100g cumin seeds
- 50g coriander seeds
- 50g fennel seeds
- 25g Szechuan peppercorns*
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