Indulge in a homemade chicken burger sandwiched between a rice "bun" cooked in fragrant Hainanese Chicken Rice paste. A perfect dish that is definitely impressive and enjoyable for your weekend potluck! Recipe submitted by: Meg Tan Simple Shop Now INGREDIENTS Chicken 250g cut into 4 pieces (about 7cmx7cm) Boneless skinless chicken thighs 1 packet Prima Taste Fragrant Hainanese Chicken Rice Paste Potato Starch Chicken Rice 1 cup Japanese short-grain rice 25g Ten-grain rice 1 packet Prima Taste Fragrant Hainanese Chicken Rice Paste Chicken rice chilli 3 pieces large Chilli 5 cloves Garlic 2 slices Ginger 1 tbsp Chicken stock 1 tsp Soy sauce 2 tsp Rice vinegar 2 tsp Sugar, to taste 1 Piece squeezed Lime 4 slices Tomato 4 slices Cucumber As desired Lettuce As desired Kecap manis or dark soy sauce As desired Coriander, spring onion (garnish) Steps 1. Marinate the chicken thighs with chicken rice paste and store in fridge overnight. Before cooking, remove the thighs from the fridge to bring to room temperature.2. Cook chicken rice: Wash and rinse short-grain rice and ten-grain rice a few times, drain and add the rice into a rice pot. Add a packet of chicken rice paste to the rice and mix well.3. Add water to about 1 and 1/4 marking on the rice pot, place rice pot into cooker and set to cook. 4. After rice is cooked, let it rest for 15 mins before stirring the rice.5. Make rice patties: Place a piece of clingwrap over a 7cm ring mould, add about 2-3 tbsp of chicken rice into the mould, press hard to compress, wrap up the rice and set aside. Repeat till all the rice are used up.6. Cook the chicken: Coat the chicken thighs with potato starch. Add cooking oil to frying pan on medium heat. Pan-fry the chicken till golden brown on both sides. Drain on kitchen paper.7. Make chicken rice chilli: Blend all the ingredients into a watery paste.8. Assemble: Remove clingwrap from one rice patty, place lettuce leaves on the rice patty, follow by tomato, cucumber and chicken thigh. 9. Add desired amount of chilli sauce and kecap manis/dark soy sauce (optional) and top with another piece of rice patty. Best eaten warm.
