Name: Chicken Rice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5 servings
Cuisine: Malaysian
Ingredients: 2.5 litre Water; 1 whole Chicken; 4 Shallots, blended; 4 cloves Garlic, blended; 1 inch Ginger, blended; 2 tbsp Oyster Sauce; 2 tbsp Sweet Soy Sauce; 3 tsp TUMIX® Chicken Stock; Cooking Oil (Enough to fry); 500 g Rice; 2 tbsp Butter; 5 cloves Garlic, chopped; 1 inch Ginger, sliced; 1 stick Cinnamon; 1 Star Anise; 2 Cardamom Pods; 2 Pandan Leaves; 600 ml Chicken Broth; 1½ tbsp TUMIX® Chicken Stock; 1 tbsp Cooking Oil; 1 clove Garlic, chopped; 150 ml Chicken Broth; 2 tbsp Soy Sauce; ½ tbsp Oyster Sauce; 7 Red Chilies; 3 cloves Garlic; ½ inch Ginger; 150 ml Water; 1 tbsp Chili Sauce; 1 tbsp Tomato Sauce

A balanced catering-friendly dish featuring savoury fish patties paired with creamy cauliflower purée and spinach sauce. The combination offers a wholesome, colourful presentation while AJI-NO-MOTO® enhances the natural savoury taste for a well-rounded flavour.

Ingredients: Fish Patties

Item	Cost
Dory fish fillet	1 kg
Egg Whites	8
AJI-NO-MOTO®	2 tsp
Breadcrumbs	400 g
Eggs	4 no
Cooking oil	Enough

Ingredients: Cauliflower Purée

Item	Cost
Cauliflower	800 g
Warm milk	10 tbsp
Butter	2 tbsp
AJI-NO-MOTO®	1 tsp
TUMIX® Chicken Stock	1 tsp

Ingredients: Spinach oil

Item	Cost
Cooking oil	480 ml
Spinach	400 g
Parsley leaf	20 strings
AJI-NO-MOTO®	1 tsp

Method

Blend the fish, egg whites, AJI-NO-MOTO®, until smooth with no lumps, then pour into moulds. Steam for 15 minutes over medium heat.
Spread breadcrumbs and egg over the fish and deep fry. Keep aside.
Boil the cauliflower until soft. Strain and blend with all cauliflower purée ingredients until smooth with no lumps. Keep aside.
Blend all spinach oil ingredients, strain and simmer. Keep aside.
Ready to serve with fish patties and cauliflower purée.