Hainanese Chicken

October 24, 2018

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

1. Immerse the chicken in a bowl of water
2. Microwave it on HIGH heat for 2 minutes
3. Let the chicken cool after heating
4. Blend the garlic, ginger, salt and oil until smooth
5. Cut the chicken into small pieces and blend with chicken stock until smooth (approx 2 minutes)
6. Add the Hot Jelly Base into the mixture and continue blending
7. To mould the chicken, place a piece of cling wrap onto a dry surface
8. Pour the chicken onto the cling wrap, roll it and allow to rest for 10 minutes
9. 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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