Steamed Glutinous Rice with Aromatic Chicken Adobo | Unilever Food ...
Steamed Glutinous Rice with Aromatic Chicken Adobo Make Adobo more than the expected in this aromatic version that’s just teeming with delicious savoury flavours. Served as parcels with sticky rice and you’ve got a runaway favourite!
Ingredients
Preparation
Change portions
−
1
1
+
Chicken Adobo Preparation Knorr Liquid Seasoning 3.8L
60 ml
Cane vinegar
60 ml
Black Pepper, crushed
5g
Chicken thigh fillet, skin off
500 g
Canola Oil
45 ml
Garlic cloves Knorr Oyster Flavoured Sauce
30 g 30 ml
Chicken Adobo Preparation
•
Make the marinade by combining the Knorr Liquid Seasoning, vinegar, and pepper in a non-reactive bowl.
•
Pour half of this marinade into a separate bowl.
•
Add the chicken into one of the bowls and marinate for at least 1 hour.
•
Heat the oil in a sauce pan over medium heat.
•
Add the garlic cloves and cook until fragrant.
•
Add the marinated chicken and brown.
•
Pour the reserve marinade and the Knorr Oyster Sauce in.
•
Add the water and bay leaves.
•
Let the mixture simmer until the chicken is cooked through, around 10 minutes.
3.6kg Water
500 ml
Bay Leaves
2 pc
Garlic Cloves, peeled
15 g
Spice Paste Preparation Ginger, sliced
15 g
Turmeric, sliced
10 g
Shallots, peeled and sliced
25 g
Lemongrass stalks, bruised then sliced
30 g
Dried shrimp, soaked in water
15 g
Green Finger Chili
15 g
Coriander roots
15 g
Coriander Leaves
10 g
Knorr Chicken Broth Base 1.5kg
6g
Knorr Pork Broth Base 1.5kg
6g
Knorr Shrimp Seasoning Powder 1kg
6g
Canola Oil
150 ml
Coconut Milk
60 ml
Glutinous rice, soaked in water for at least 20 minutes
750 g
•
Taste and adjust seasoning.
•
Let the dish cool then store in the chiller until ready to use.
2 •
In a food processor, put the ginger, turmeric, shallots, lemongrass stalks, dried shrimp, chilies, coriander root, coriander leaves, Knorr Chicken Broth, Knorr Pork Broth, Knorr Shrimp Powder, canola oil, coconut milk, and soaked glutinous rice.
•
Puree into a smooth paste.
•
Set aside until ready to use.
•
This spice paste may be stored in the chiller for up to 4 days.
3
Canola Oil Coconut Milk
30 ml 120 ml
Assembly Banana leaves, heated then cut into 10-inch squares
9 pc
Place the rice over a drum sieve and cover with cling wrap (another option is to wrap the rice in cheesecloth and place on top of the sieve).
•
Steam for 25 minutes at 100°C.
•
When rice is al dente, transfer to a food pan and set aside.
•
Heat oil in a pan and cook the spice paste until fragrant.
•
Add the coconut milk and simmer for a few minutes.
•
Taste and adjust seasoning.
•
Pour this mixture over the steamed glutinous rice.
•
Stir gently to incorporate.
Salted egg, sliced
3 pc
Garlic chips
20 g
Spring Onions
20 g
Peanuts, toasted
30 g
® 2017 Unilever Food Solutions | All rights reserved
Assembly
•
Scoop 2 tablespoons of the chicken adobo (with some of its sauce) at the center of a banana leaf.
•
Top with 1 cup of the rice mixture, gently pressing down.
•
Fold the banana leaf like wrapping tamales.
•
Repeat with the rest of the rice, adobo, and banana leaves.
•
Arrange the parcels onto a tray (do not overlap).
•
Steam for 10 to 15 minutes.
5
Presentation
Glutinous Rice Preparation
•
4
Glutinous Rice Preparation
Spice Paste Preparation
Presentation
•
Score the top of the banana leaf parcels to reveal the adobo toppings.
•
Sprinkle with garlic chips and toasted peanuts.
•
Serve with salted egg.
Ingredients
Preparation
Change portions
−
1
1
+
Chicken Adobo Preparation Knorr Liquid Seasoning 3.8L
60 ml
Cane vinegar
60 ml
Black Pepper, crushed
5g
Chicken thigh fillet, skin off
500 g
Canola Oil
45 ml
Garlic cloves Knorr Oyster Flavoured Sauce
30 g 30 ml
Chicken Adobo Preparation
•
Make the marinade by combining the Knorr Liquid Seasoning, vinegar, and pepper in a non-reactive bowl.
•
Pour half of this marinade into a separate bowl.
•
Add the chicken into one of the bowls and marinate for at least 1 hour.
•
Heat the oil in a sauce pan over medium heat.
•
Add the garlic cloves and cook until fragrant.
•
Add the marinated chicken and brown.
•
Pour the reserve marinade and the Knorr Oyster Sauce in.
•
Add the water and bay leaves.
•
Let the mixture simmer until the chicken is cooked through, around 10 minutes.
3.6kg Water
500 ml
Bay Leaves
2 pc
Garlic Cloves, peeled
15 g
Spice Paste Preparation Ginger, sliced
15 g
Turmeric, sliced
10 g
Shallots, peeled and sliced
25 g
Lemongrass stalks, bruised then sliced
30 g
Dried shrimp, soaked in water
15 g
Green Finger Chili
15 g
Coriander roots
15 g
Coriander Leaves
10 g
Knorr Chicken Broth Base 1.5kg
6g
Knorr Pork Broth Base 1.5kg
6g
Knorr Shrimp Seasoning Powder 1kg
6g
Canola Oil
150 ml
Coconut Milk
60 ml
Glutinous rice, soaked in water for at least 20 minutes
750 g
•
Taste and adjust seasoning.
•
Let the dish cool then store in the chiller until ready to use.
2 •
In a food processor, put the ginger, turmeric, shallots, lemongrass stalks, dried shrimp, chilies, coriander root, coriander leaves, Knorr Chicken Broth, Knorr Pork Broth, Knorr Shrimp Powder, canola oil, coconut milk, and soaked glutinous rice.
•
Puree into a smooth paste.
•
Set aside until ready to use.
•
This spice paste may be stored in the chiller for up to 4 days.
3
Canola Oil Coconut Milk
30 ml 120 ml
Assembly Banana leaves, heated then cut into 10-inch squares
9 pc
Place the rice over a drum sieve and cover with cling wrap (another option is to wrap the rice in cheesecloth and place on top of the sieve).
•
Steam for 25 minutes at 100°C.
•
When rice is al dente, transfer to a food pan and set aside.
•
Heat oil in a pan and cook the spice paste until fragrant.
•
Add the coconut milk and simmer for a few minutes.
•
Taste and adjust seasoning.
•
Pour this mixture over the steamed glutinous rice.
•
Stir gently to incorporate.
Salted egg, sliced
3 pc
Garlic chips
20 g
Spring Onions
20 g
Peanuts, toasted
30 g
® 2017 Unilever Food Solutions | All rights reserved
Assembly
•
Scoop 2 tablespoons of the chicken adobo (with some of its sauce) at the center of a banana leaf.
•
Top with 1 cup of the rice mixture, gently pressing down.
•
Fold the banana leaf like wrapping tamales.
•
Repeat with the rest of the rice, adobo, and banana leaves.
•
Arrange the parcels onto a tray (do not overlap).
•
Steam for 10 to 15 minutes.
5
Presentation
Glutinous Rice Preparation
•
4
Glutinous Rice Preparation
Spice Paste Preparation
Presentation
•
Score the top of the banana leaf parcels to reveal the adobo toppings.
•
Sprinkle with garlic chips and toasted peanuts.
•
Serve with salted egg.
