Name: Chicken Rice with Szechuan Black Chili Sauce
Yield: 12
Ingredients: 10.0g Red bird’s eye chili; 100.0g Curly red chili; 15.0g Szechuan Pepper; 60.0g Keluak; 30.0g Ground toasted coconut; 30.0g Garlic; 50.0g Shallots; 10.0g Candlenuts; 100.0g Lemongrass; 70.0g Galangal; 60.0g Royco Bumbu Kuning Serbaguna 600g; 2.0g Coriander; 50.0g Ginger; 50.0g Tamarind Water; 30.0g Kaffir Lime Leaves, shredded; 15.0g Knorr Chicken Powder 500gr; 30.0g Sugar; 700.0g Chicken Broiler, cut, cleaned, set asidecut into 4 pieces 3 chickens; 127.0g Tapioca Flour; 28.0g Rice Flour; 2.0g Salt; 2.0tsp Baking Powder; 3.0g Knorr Chicken Flavoured Seasoning 1kg; 200.0ml Duck marination broth; 20.0g Egg Yolk; 20.0g Coconut Milk; 300.0g Kyuri; 1.0g Salt; 50.0g Basil; 100.0g Coarsely ground peanuts

Fried marinated Peking duck served with crispy crumbs, Szechuan pepper black sambal, tomato matah, and corn rice. This dish offers a unique blend of spicy, salty, savory, sweet, and fresh flavors.

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Preparation

Ungkep Chicken:
- Sauté the ground spices until fragrant and cooked, add 1 liter of water and the chicken pieces.
- Once the chicken is cooked, set aside, continue cooking over medium heat until the remaining spices reduce.
Crispy Batter
- Mix the crispy batter ingredients until there are no lumps.
- Heat the oil to 160°C, pour 30 ml of the crispy batter mixture, cook until done and crispy.
Kyuri Salad
- Mix the kyuri salad ingredients.
Corn Rice:
- Mix the corn rice ingredients in a rice cooker.

Chicken Rice with Szechuan Black Chili Sauce

Ingredients

Chicken Rice with Szechuan Black Chili Sauce

Ungkep Chicken:

Crispy Batter

Kyuri Salad

Corn Rice:

Ungkep Chicken:

Crispy Batter

Kyuri Salad

Corn Rice:

Preparation

Ungkep Chicken:

Crispy Batter

Kyuri Salad

Corn Rice:

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