Ingredients

• [GINGER SHALLOT SAUCE]
• 150 g fresh ginger, peeled and cut into pieces
• 30 g shallots
• 3 cloves garlic
• 1 spring onion, including white part (without roots), cut into thirds
• 100 g oil
• ½ -¾ tsp salt (or to taste)
• ½ tsp chicken Powder (optional)
• optional - 1 tbsp sesame oil
• [CHILLI DIPPING SAUCE]
• 100 g fresh long red chilies trimmed (approximately 5-6 long red chilies, you may retain or remove the seeds)
• 30 g fresh ginger
• 30 g garlic cloves
• 100 g white vinegar
• 1/2 tsp salt
• 1 tsp chicken powder (optional)
• 2 tsp white sugar, to taste
• [CHICKEN & RICE]
• 320-350g Jasmine Rice
• 1000g water
• 1 tbsp reserved ginger shallot sauce
• 1/2 tsp salt or to taste
• 1 tsp chicken powder (optional)
• 1 pandan leaf, knotted
• 5-6 pieces chicken thigh cutlets, deboned with skin on (see notes)
• 1 tbsp chinese cooking wine
• 1 tsp salt or to taste
• a few dashes of white pepper, or to taste
• 1 tsp sesame oil
• [TO SERVE]
• 1 cucumber, thinly sliced
• few sprigs of coriander

Devices & Accessories

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