I was invited by someone from foodforlifetv.sg to join in a competition, eligible to all home cooks to create a main dish – a Singapore dish with a twist. Selected recipe will be served to the guests at the F1 night race.
I have came up with this Singaporean Twisted Italian Dish to submit for the competition. I usually don’t like chicken breast, especially chicken rice’s chicken breast as they are usually dry and bland. For this recipe, I still uses chicken breast but to ensure its not dry and bland, I marinated the chicken in advance with the usual soy sauce mix that was drizzled over the Hainanese chicken and sous vide it for tenderness. Indeed, chicken breast can never be better!
The Chicken Crackling in this recipe is fried using Air Fryer. Feel free to deep fry or bake it. Most importantly is to pat dry the skin before drying or baking to ensure the crispiness of the skin. These skins can be made ahead and store in air tight container. Hmmm… remember to make more as it is very addictive and they may be gone before you even complete your dish. *brush the skin with a thin layer of oil if using air fryer or oven
Now my recipe is ready for submission! Wish me luck!
- 500g Chicken Breast (skinless)
- 1 Stalk spring onions
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 2 cm knob of ginger (sliced)
- ¼ teaspoon sugar
- 500 ml chicken ready chicken stock (Swanson, Heinz, etc)
- 500 ml water
- 2 stalls of spring onions (cut into 5 pieces per stalk)
- 1 thumb length of ginger (sliced)
- 1 bulb of garlic (skin peeled)
- 1 stalk of lemon grass (outer layer and end of stalk removed, slightly pound to release flavour)
- 4 - 8 pcs chicken skins
- salt & pepper to season
- oil for brushing
- 1 tablespoon extra virgin olive oil
- salt to season (if necessary)
- 700 to 800 ml chicken broth
- 1 cup Arborio Rice
- 1 cup White Wine
- 15g unsalted butter
- 25g parmesan cheese (grated)
- Store-bought chicken rice chili sauce
- Caramel Dark Soy Sauce
- Lettuces
- Add all the ingredients for the chicken in a large mixing bowl and mix well.
- Pour everything in a large vacuum bag, seal and marinate for at least 8 hrs or overnight
- On required day, Remove the bag of chicken from fridge and bring to room temperature
- Preheat the sous vide machine @ 60 degree celsius
- When the water temperature reaches 60 degree celsius, cook the chicken in the water bath for 1.5hrs
- Remove from the water bath, remove the chicken from the bag and allow the chicken to rest on a chopping board for 5 minutes before slicing
- Preheat the air fryer @ 200 degree celsius
- Dry the chicken skin with paper towel
- Season the skin with salt and pepper
- Put the chicken skin in the air fryer, brush with thin layer of oil and fry for about 10 mins or until golden brown
- In a pot, add all ingredients for the chicken broth in the pan and bring it to boil
- After the initial boil, let the broth to simmer for an hour to allow the ingredients to release their fragrance into the broth
- When the broth is done, start on the risotto
- Heat the olive oil in a saucepan and add the rice.
- Ensure that every grain of rice are evenly coated with the oil.
- Fry and stir for about 3 mins
- Add in the wine and stir frequently for about another 3 to 4 mins, or until the rice absorbs the wine,
- When the wine are almost absorb, add in enough chicken broth to cover the rice and continue to stir until the rice absorb the broth. Keep repeating this step until the rice is done* (Please refer to above writeup on how to check if risotto are done.
- Taste and season with salt if necessary
- Remove the pan from the heat and add in Parmesan cheese and butter.
- Divide the risotto onto 4 plates and carefully add the sliced chicken onto the risotto
- Add the chicken skin onto the rice
- Serve with Lettuce, chili and dark soy sauce on the side.