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Flowery crab chicken soupy rice

by Vicky Cheng
VEA, Hong Kong

Rice is very important in Chinese culture. We have a saying: ‘Your stomach will not be full unless you have rice’ meaning a meal is not complete without rice. At VEA and WING, it is a tradition to finish with a rice course.

Flowery crab chicken soupy rice

  • STARTER
    4 PERS.
  • timing
    1H20
  • preparation time
    1H
  • Cooking time
    20MIN

INGREDIENTS

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)
 

METHOD

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!

Discover Chef Vicky Cheng's Krug x Rice recipe this September
at VEA, Hong Kong.

 

FIND OUT MORE

The texture and aromas of chicken fat, along with the sweetness of the crab, will go perfectly with the fine bubbles and freshness of Krug Grande Cuvée 170ème Édition.

KRUG GRANDE CUVÉE 170ÈME ÉDITION

The 170ème Édition of Krug Grande Cuvée was composed around the harvest of 2014. It is a blend of 195 wines from 12 different years. The youngest is from the year 2014 and the oldest dates back to 1998.

 

 

Krug Grande Cuvée
Krug Grande Cuvée
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