FLATTENED RICE RECIPES

Steps:

• To prep the chicken:
• On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
• In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.

Steps:

• Wash and soak dried shrimps for 10 mins and dried shiitake mushrooms for 15 mins in warm water.
• In a large bowl, add rice flour, stir slowly with chopsticks as you drizzle in hot water. When it is safe to mix with your hands, do so and knead slowly until all the hot water has been mixed in. Add in cold water.
• Dust your working surface with a bit of rice flour. Take the dough into smaller pieces and roll them into long tubes on the working surface.
• In a large wok, bring water to a boil. Add your rice balls and cook them with the lid on until they float. Make sure to stir occasionally so they don't stick to the wok. You know they're done when they float to the top. This takes about 7-8 minutes.
• Pre-heat the wok on high heat and add oil. Heat the oil for 30 seconds before adding the ginger and garlic. Add dried shrimps and let the oil bloom its flavor. Cook for 30 seconds until it becomes fragrant.
• Add chicken broth and let simmer for about a minute. Add water. Note that our measurements for water here is based on the size of our wok and what we taste we prefer. Adjust accordingly.
• To season the soup, add salt, sugar, white pepper, sesame oil, soy sauce, and fish sauce. Mix and add spring onions and cilantro.
• Finally, taste to adjust the flavors of the soup. Turn the heat back to high heat to bring the soup to a boil. Serve the soup piping hot. Serve once it's to your taste! This is usually served in a large serving pot or bowl and everyone can take the amount they want in smaller individual bowls.