Recipe Cuisine: Chinese
Theme: Soul Spicy
dragonfire chicken with silken egg
By: Natasha
Ingredients
- 2 kilograms chicken wings
- 4 tablespoons Squid brand fish sauce
- 4 eggs
- 4 tsp white pepper
- 2 garlic cloves, finely diced
- 2 tsp ground corriander
- 2 birdseye chillies, finely sliced
- 2 tbs ABC Sweet soy (kecap manis) sauce
- 3 spring onions, finely sliced
- 1 tsp palm sugar, grated
- 1 tbs vegetable oil
- 1 cup jasmine rice
- A thumb sized piece of ginger, sliced
- Sliced cucumber, to serve
- Chilli oil, to serve
Product used in recipe
- ABC - SWEET SOY SAUCE
- SQUID BRAND - FISH SAUCE
Method
- Toss the chicken wings with 3 tbs fish sauce, spread out over two roasting trays in a single layer and cook at 180 degrees for 30 minutes, or until cooked through and golden.
- Set aside 4 chicken wings. When cool, shred the meat from the bones and set aside.
- Add all remaining chicken wings to a large saucepan and cover with water (at least 6 cups) to approximately 10 cm above the wings. Simmer for 2 hours, skimming off any foam or impurities and until the stock has reduced to approximately 4 cups of liquid. Drain the stock and either discard wings or shred meat to use in another dish. Taste stock for seasoning and add more fish sauce or salt as needed. You will need 3.5 cups of stock for this recipe.
- Add jasmine rice to a microwave proof bowl and add 2 cups of chicken stock and the sliced ginger. Cook in the microwave for approximately 12 minutes or until all liquid has been absorbed and rice is fluffy and fragrant.
- Whisk eggs and measure out one cup (they should approximately equal this volume). Add in 1.5 cups of the chicken stock and 2 tsp of black pepper and stir well. Strain mixture into two ramakins lightly greased with vegetable oil, cover with clingwrap and place in a steamer. Steam for approximately 15 minutes or until cooked - the eggs will be wobbly and lightly set.
- While the eggs are steaming, stir fry the finely diced garlic in vegetable oil, in a wok or frying pan for approximately 30 seconds. Add in the palm sugar and stir until dissolved (approximately 30 seconds). Add in the ground corriander, the chopped chillies, the remaining pepper, the kecap manis and 1 tbs fish sauce (or to taste). Toss to combine and then add in the reserved chicken wing meat. Fry for approximately 2 minutes until sauce appears sticky and the chicken is heated through. remove from the heat and stir in the sliced spring onions.
- To serve, turn out the silken eggs from the ramakin onto a plate. Repeat with a second plate and the other ramakin. Top each silken egg with half the dragonfire chicken. Add chilli oil to taste. Serve alongside the ginger rice and sliced cucumbers.
