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Ingredients

1 (1.2-1.5 kg) whole pc MAGNOLIA FRESH CHICKEN
3 tbsp iodized rock salt
1/2 cup sliced ginger
2 pc white onions, quartered
6 stalks lemongrass, pounded
1/2 tbsp white pepper
12 cups water
GINGER SAUCE:
1 cup grated ginger
3/4 cup corn oil
2 tbsp wansuy
iodized fine salt to taste
Kecap manis (sweet soy suace)
chili sauce
STAR RICE:
5 cups uncooked rice
5 cups water
1 cup STAR MARGARINE CLASSIC

Procedure

  1. Rub chicken with 1 tbsp rock salt and massage for 5 minutes. Place half of ginger, onions, lemongrass, remaining salt, pepper and water in a stock pot then stuff other half of ingredients inside the chicken. Bring stockpot mixture to a boil.
  2. Put in chicken and boil for 15 minutes. Turn off heat then let stand for 40 minutes. Remove chicken and submerge into an ice bath for 10 minutes.
  3. Remove chicken from ice bath then cut up into serving pieces. Serve with dipping sauces and Star Rice.

GINGER SAUCE:

Combine ginger, oil and wansuy in a blender or food processor. Blend until smooth. Adjust seasoning if needed. Transfer into a small pan and bring to a boil.

STAR RICE:

Wash rice 3 times. Drain rice and cook with water in rice cooker. Once rice is cooked, stir in margarine. Keep warm.

Makes 4 to 6 servings.


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