1pc fresh flowery crab, around 1kg (if you don’t have flowery crab in your area, use your favourite crab, but try to use fresh and alive)
400g cooked rice (can be leftover rice)
1L chicken stock (homemade, if possible, otherwise store bought)
15g chicken fat (it will taste best, if not, olive oil can be used as an alternative)
20g+15g scallion, chopped
20g ginger, sliced and smashed
10g garlic, smashed
20g chopped chives (optional)
1 — CRAB
Steam crab for 16 minutes or until fully cooked (can boil in salted water/stock also). Cool and pick meat, reserve all shells.
2 — CHICKEN FAT & STOCK
In a sauté pan, add chicken fat and crab shells, and sauté on medium heat (2 minutes). Add 20g scallion, 20g ginger, and 10g garlic inside, continue to sweat (1 minute). Add in chicken stock and boil for 10 minutes on medium high heat. Strain stock into another pot, place cooked rice inside, turn heat on and simmer for 15 minutes on medium.
3 — COOKED RICE
Once soupy and the rice starts to slightly thicken, add in 15g of scallion, and the flowery crab. Taste for seasoning, adjust with salt and white pepper as desired. Best served in a hot boiling clay pot, with some finely chopped chives on top, enjoy!