Mango Rice Recipe(Nyonya Mango Rice Recipe) |
Ingredients: Serves 5 |
250 g (9 oz) chicken fillet, cut into small cubes 1¼-1½ teaspoons salt 1 teaspoon sugar ¼ teaspoon ground white pepper 1½ teaspoons chicken stock granules 7 tablespoons cooking oil 60 g (2 oz) dried shrimps 40 g (1½ oz) shrimp paste (sambal belachan – pls refer to more Nyonya Recipes) 4 kaffir lime leaves, finely sliced ½ ginger flower (bunga kantan), finely sliced 10 shallots, peeled and thinly sliced 800 g (1¾ lbs) cooked rice, fluffed and cooled 200 g (7 oz) cucumber, seeded and cut into 0.5-cm (¼-inch cubes) 210 g (7 oz) unripe mango, peeled, stoned and coarsely grated Garnish: 2 red chilies, finely sliced 2 tablespoons crisp-fried shallots |
Method: Season the chicken with salt, sugar, pepper and chicken stock granules, and set aside for 5 minutes. Heat the cooking oil and fry dried shrimps until fragrant. Drain and set aside. Strain the oil and return it to the heat. Fry the marinated chicken until golden brown. Drain. Combine the dried shrimps and chicken in a bowl. Add the rest of the ingredients, except the cucumber, mango and garnish. Stir well. Add cucumber and mango and mix well. Transfer to a serving dish. Garnish with red chilies and crisp-fried shallots. Serve immediately. |
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