Ginger Rice

I love preparing ginger rice to our usual white rice whenever we are having Chinese  style lunch. For this aromatic ginger rice, you need  a good ginger paste and here is how you 

it.

A
80g garlic

160 grams peeled ginger
3 shallots peeled

1 tbsp good-quality sesame oil
1/4cup peanut oil or chicken oil*1/8 tsp salt to taste

4 pandan leaves

* Add 50 grams of chicken skin and fats, patted dry with kitchen towel, to a dry wok. Slowly heat up the wok and cook until the chicken oil is rendered.


In a food processor, blend A to an almost smooth paste. 

In a pan, heat oil. The recipe calls for chicken oil but I normally omit this step. In a low to medium heat  saute the blended paste and add the rest of the ingredients. 

This takes about 20-30 minutes, so stir once a while to avoid the paste to catch.

                           

Before and after picture of the paste. Once the paste is slightly brownish hue it's done.

                             

To cook the rice, add half the paste to your washed rice. Add some salt and a cube of chicken bullion and press the on button of your cooker. Done.

This rice goes well with char siew, chinese style roast chicken or roast pork.
Enjoy...Jue