ASIAN RICE FLOUR RECIPES

Name: Rice Flour Chicken (Crisp and Crunchy Batter)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 pieces (very approximate)
Ingredients: 1 -1 1/2 kg chicken piece; 2 -3 tablespoons soy sauce; 2 tablespoons honey; 1 teaspoon five-spice powder; 1 teaspoon crushed garlic; 1 onion (chopped); 1 tablespoon sesame oil (optional); 2 cups rice flour; 1 pinch salt; 1 -2 tablespoon baking powder; water

RICE FLOUR CHICKEN (CRISP AND CRUNCHY BATTER) RECIPE ...

Rice Flour Chicken (Crisp and Crunchy Batter) Recipe ... image

I got this recipe while watching my Malaysian roommate cook years ago. Personally I like it best with smaller bits of chicken, great for taking to pot-luck dinners or picnics :) I didn't count the marinading time in the preparation time. Makes far more/less pieces depending on size of pieces used. NOTE: I forgot to make it clear in my instruction that this works best with either small chunks of chicken fillet or chicken wings, and suits pieces that will cook quickly above those that require a longer cooking time, I hope that this clarification helps :)

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 pieces (very approximate)

Number Of Ingredients 11

Ingredients

1 -1 1/2 kg chicken piece
2 -3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon five-spice powder
1 teaspoon crushed garlic
1 onion (chopped)
1 tablespoon sesame oil (optional)
2 cups rice flour
1 pinch salt
1 -2 tablespoon baking powder
water

Steps:

Make the soy sauce, honey, spice powder, garlic, onion and sesame oil into a marinade mixture.
Add the chicken pieces for at least 2 hours, but even better, overnight.
Mix batter ingredients with enough water to form a*thick* batter.
If not crunchy when fried add slightly more baking powder.
Dip marinaded chicken into batter and deep fry until cooked and golden brown.

Nutrition Facts : Calories 585.5, FatContent 25.9, SaturatedFatContent 7.4, CholesterolContent 125, SodiumContent 660.1, CarbohydrateContent 50.9, FiberContent 1.6, SugarContent 6.7, ProteinContent 35

STEAMED RICE CAKE–RICE FA GAO | CHINA SICHUAN FOOD

Steamed Rice Cake–Rice Fa Gao | China Sichuan Food image

Steamed Chinese rice cake-- Rice Fa Gao

Provided by Elaine

Categories Breakfast staple

Total Time 200 minutes

Prep Time 180 minutes

Cook Time 20 minutes

Yield 24

Number Of Ingredients 6

Ingredients

250 g water milled rice flour
50 g plain flour
120 g to 150g sugar
210 ml hot water
5 g instand yeast
Oil for brushing

Steps:

Dissolve sugar in hot water and set aside to cool down to warm or room temperature (under 38 degree C)
Mix rice flour, flour and yeast in a large mixing bowl and stir in sugar liquid. Combine and mix well.
Set aside to ferment for 2-4 hours based on the temperature. It takes me 2.5 hours in room temperature around 25-28 degree C until there are lots of small bubbles on the surface and the batter rises twice.
Brush the moulds with oil and scoop the liquid to full 80% full. Bring water to boil in wok and then steam the cakes for 20 minutes over high fire.
Wait for 5 minutes, transfer out, cool down slightly and de-mould when still warm.
This cake should be served warm. Reheat before serving if necessary.

Nutrition Facts : Calories 69 kcal, CarbohydrateContent 15 g, SugarContent 5 g, ServingSize 1 serving

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I got this recipe while watching my Malaysian roommate cook years ago. Personally I like it best with smaller bits of chicken, great for taking to pot-luck dinners or picnics :) I didn't count the marinading time in the preparation time. Makes far more/less pieces depending on size of pieces used. NOTE: I forgot to make it clear in my instruction that this works best with either small chunks of chicken fillet or chicken wings, and suits pieces that will cook quickly above those that require a longer cooking time, I hope that this clarification helps :)
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Dip marinaded chicken into batter and deep fry until cooked and golden brown.

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STEAMED RICE CAKE–RICE FA GAO | CHINA SICHUAN FOOD

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