Hainanese Chicken
Ingredients
Chicken Puree
- 100g chicken
- 100ml chicken stock
- 3g Hot Jelly Base (approx half a teaspoon)
Garlic Ginger Paste
- 20g fresh peeled ginger
- 20g fresh peeled garlic
- ½ teaspoon salt
- 7 tablespoon sesame oil
Method
- Immerse the chicken in a bowl of water
- Microwave it on HIGH heat for 2 minutes
- Let the chicken cool after heating
- Blend the garlic, ginger, salt and oil until smooth
- Cut the chicken into small pieces and blend with chicken stock until smooth (approx 2 minutes)
- Add the Hot Jelly Base into the mixture and continue blending
- To mould the chicken, place a piece of cling wrap onto a dry surface
- Pour the chicken onto the cling wrap, roll it and allow to rest for 10 minutes
- Slice the chicken roll and drizzle the garlic ginger paste
Here you go, your all local favourite dish is ready to be served!
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