Hainanese Peranakan Chicken Rice By Adam Liaw And Malcolm Lee

It’s no secret that Australia and Singapore share a passion for good food.

Two chef collaborations, one savoury and one sweet, have teamed up to create the celebratory menu inspired by the Lion City. The chefs Adam Liaw And Malcolm Lee share their recipe for Hainanese Peranakan Chicken Rice.

Seven components:

1. Chicken Rice
2. Poached Chicken
3. Chicken stock with crab meatballs
4. Chilli and ginger sauce with crab fat
5. Black sauce
6. Buah Keluak Sambal
7. Achar

Ingredients:

• Rice 400g
• Chicken Stock Thin 440g
• Salt 12g
• Chicken Oil 140g

For the rice:

• Sliced Old Ginger 20g
• Slide Galangal 20g
• Thai Pandan Leaf 32g
• Brush Lemongrass 20g

Rempah for rice (blend everything together):

• Lemongrass 35g
• Shallots 90g
• Garlic 24g
• Ginger 20g
• Galangal 20g

Steps:

1. Fry chicken oil with blended rempah till fragrant
2. Add in sliced ginger, galangal and brush lemongrass, continue frying
3. Add in washed rice, fry well
4. Add in stock, salt and pandan leaf
5. Boil until stock reduces to the same level as the rice
6. Transfer the rice to tray
7. Steam for 45 minutes in a steamer
8. Once steamed, cover and let it rest for 15 minutes
9. Stir and serve

Ingredients:

• Whole Fresh Chicken (1.5kg) 1pcs
• Big pot of water
• Spring Onion 130g
• Ginger 130g
• Garlic 130g
• Salt TT
• Rock Sugar TT
• Kombu 30g
• Dried Scallops 40g

Steps:

1. When the water boils, place the chicken in and out of the water about 3-4 times.
2. Simmer the chicken for 40-50 minutes, depending on the size of the chicken.
3. Immediately ice bath after the chicken is cooked.
4. Poach the chicken again to bring it back up to room temperature.

Ingredients:

• Chicken Bone 2kg
• Old Garlic 200g
• Bamboo Shoot 200g

Steps:

1. Wash the chicken bone
2. Add water and chicken into the big pot, cook for 4 hours
3. Add in old garlic, cook for another hour
4. Strain
5. Cook the strained liquid with bamboo shoot for 45 minutes
6. Season to taste

Chicken crab meat balls ingredients:

• Fresh Crab Meat 80g
• Chicken Leg, minced 200g
• Light Soya Sauce 10g
• White Pepper A pinch
• Spring Onion 20g
• Sugar TT
• Salt TT
• Potato Starch 10g
• Water 14g

Steps:

1. Mix everything together
2. Smash the meat a little to make it bouncier

Ingredients:

• Chicken Stock 55g
• Shallot 14g
• Garlic 27g
• Young Ginger 47g
• Red Chilli 54g
• Red Chilli Padi 4g
• Salt 8g
• Sugar 11g
• Fresh Lime Juice 23g
• Fresh Mud Crab 500g

Steps:

1. Steam the crab and separate the crab fat, put the crab meat aside
2. Blend all ingredients together, including the seasoning and crab fat
3. Add lime juice to taste

Ingredients:

• ABC Indonesia Sweet Sauce 83g
• Garlic 16g
• Ginger 11g

Steps:

1. Blend the garlic and ginger, add oil and fry till the oil splits and fragrant
2. Add ABC sauce, once boiling, turn down the heat to a simmer
3. Simmer for 15-20 minutes

Sambal Chilli ingredients:

• Red Chilli 125g
• Red Chilli Padi 25g
• Shallot 20g
• Garlic 20g
• Toasted Belacan 45g
• Sugar 5g

Steps:

1. Blend altogether

Buah Keluak ingredients:

• Buah Keluak Meat 250g
• Salt 3g
• Sugar 6g
• Oil 100g
• Chopped Garlic 12g

Steps:

1. Fry garlic in oil
2. Add buah keluak meat, cook till oil splits
3. Add in seasoning and sambal chilli

Achar Rempah ingredients:

• Shallot 30g
• Garlic 10g
• Galangal 3g
• Turmeric 6g
• Lemongrass 4g
• Dry Chilli Paste 21g
• Belachan 4g
• Candlenut 6g

Steps:

1. Blend altogether, add oil and fry till oil splits and fragrant
2. Leave it to cool down

Sauce ingredients:

• White Wine Vinegar To taste
• Japanese Cucumber 100g
• Carrot 50g
• Honey Pineapple 50g
• Sugar To taste

Steps:

1. Add salt to carrot and cucumber, mix and leave it for 15-20minutes
2. Wash away the salt to remove the moisture
3. Dry the carrot and cucumber and add in the achar rempah, white wine vinegar, sugar and lastly mix in the pineapples
4. Serve