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Cook's Nook

Published: Sunday January 18, 2015 MYT 12:00:00 AM
Updated: Sunday January 18, 2015 MYT 9:05:19 AM

In season: Chinese arrowroot

The arrowroot – also known as arrowhead – comes into season just about now, and is often associated with the Chinese spring festival. Enjoy it in different ways during its short season.

Tasty arrowroot claypot rice

1 whole chicken leg

120g arrowroot bulbs (nga ku)

3 dried Chinese mushrooms, soaked

2 tbsp canola oil

1 tbsp sesame oil

2 shallots, sliced

1 clove garlic, chopped

4 thin slices young ginger

2 cups fragrant rice, rinsed and drained well

2 pandan leaves, knotted

1 Chinese sausage, skin removed and sliced thinly

Seasoning

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp ginger juice

1 tsp thick soy sauce

1 tbsp sesame oil

1 tbsp pepper

1 tsp Shaoxing rice wine

Sauce

3 cups water

60ml hot water mixed with 1 tsp chicken stock granules

Debone the chicken and cut into cubes. Marinate chicken with the seasoning for at least 30 minutes.

Peel the arrowroot bulbs and cut into cubes. Cut mushrooms into cubes.

Heat the oils in a wok. When hot, sauté the shallots and garlic until fragrant. Add mushrooms and fry briefly. Dish out and set aside.

To the remaining oil in the wok, add ginger and chicken. Fry briskly then dish out and set aside.

Place rice and pandan leaves in an electric rice cooker.

Pour in the sauce ingredients. Allow to cook for at least 10 minutes, or until water has evaporated.

Add the sautéed chicken, mushrooms and sausage. Then add the arrowroot cubes. Cook until rice is done.

Allow to rest, covered, for about 10 minutes before serving.

Arrowroot chips

Arrowroot chips

500g arrowroot bulbs (nga ku)

Salt to taste

Oil for deep frying

Wash and peel arrowroot. Slice the arrowroot thinly using a mandolin.

Lightly sprinkle some salt over the arrowroot slices. Arrange the slices on a tray and dry well by patting with paper towels.

Heat the oil in a wok and deep fry the slices of arrowroot to a light, golden brown colour. Do not overcrowd the wok when frying. Dish out and drain on paper towels.

Allow to cool completely before storing in an airtight container.

The delightful dessert

Arrowroot dessert
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150g arrowroot bulbs

30g dried lotus seeds, soaked

20g white fungus

1.8 litres water

3 pandan leaves, knotted

60g shelled gingko nuts

6 Chinese red dates

2 Chinese candied (honey) dates

125g honey rock sugar

Peel arrowroot and cut into cubes. Soak the dried lotus seeds for 25-30 minutes. Remove the bitter green stem in the seed.

Soak white fungus briefly until softened. Cut off the hard, yellowish stems.

Bring water and pandan leaves to a boil. Add in all the ingredients except the rock sugar. Bring back to a boil then lower heat and simmer for about an hour.

Tags / Keywords: amy beh, arrowroot bulbs, arrowroot chips

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