Difference between revisions of "Roc of Ravatogh Rice"
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==Additional Information== | ==Additional Information== | ||
| + | |||
| + | ==Real Life Recipe== | ||
| + | ===Introduction=== | ||
| + | *Active cooking time: 30 mins | ||
| + | *Total cooking time: 4 hours | ||
| + | *Serves 4-5 | ||
| + | |||
| + | On Eos, this rice dish can only be found in Meldacio. But here on Earth, Hainanese chicken, its real-life equivalent, is commonly found in China, Singapore, Malaysia, and more! | ||
| + | |||
| + | ===Ingredients=== | ||
| + | '''To make the chicken''' | ||
| + | *1 chicken, about 3 lbs (1360g) | ||
| + | *2 tbsp salt (12g) | ||
| + | *1 tbsp wine (15mL) | ||
| + | *4 slices ginger | ||
| + | *2 bunch spring onion | ||
| + | *15 cups water (3500ml), or enough to cover chicken completely in pot. | ||
| + | |||
| + | ===Steps=== | ||
| + | 1. Rub chicken inside and out with 1 tablespoon salt (6g) and wine. Leave the chicken in the refrigerator for 3 hours before cooking. | ||
| + | |||
| + | 2. Pour water into a large pot. Add spring onion, ginger, 1 tablespoon salt (6g). Bring to a boil. Put chicken in pot for 30 secs and remove from heat. The stock should cover the chicken completely. Bring the stock to a boil again and repeat the above steps 3 times. | ||
| + | |||
| + | 3. When the stock boils again, turn off the heat. Let chicken stand in hot stock, covered and undisturbed for 45 mins until just cooked through. | ||
| + | |||
| + | 4. Transfer chicken to a large bowl of ice and cold water and reserve the broth for rice. Cut chicken into pieces. | ||
| + | |||
| + | '''To make the rice''' | ||
| + | *1 cup jasmine rice, uncooked (200g) | ||
| + | *1 garlic cloves | ||
| + | *1 slice ginger | ||
| + | *1 tsp salt (6g) | ||
| + | *1 cup chicken stock (1:1 rice to stock ratio) | ||
| + | |||
| + | ===Steps=== | ||
| + | 1. Add all ingredients into a rice cooker. Stir gently. Pressthe standard mode of rice cooker to cook. [Editor’s note: Alternatively, you can use a pot on the stove to cook the rice. In this case, add an additional ½ cup water before boiling.] | ||
| + | |||
| + | '''To make the chili sauce''' | ||
| + | *2 fresh hot red Thai chilis (5cm-long) | ||
| + | *2 slices ginger, chopped | ||
| + | *2 garlic cloves, chopped | ||
| + | * tbsp fresh lime juice (45mL) | ||
| + | *1 tbsp sesame oil (15mL) | ||
| + | *1 tbsp sugar (12g) | ||
| + | *1/2 tsp salt (3g) | ||
| + | |||
| + | ===Step=== | ||
| + | 1. Mix all the ingredients together. | ||
| + | |||
| + | '''To assemble''' | ||
| + | *10 cucumber slices | ||
| + | |||
| + | ===Step=== | ||
| + | 1. Place rice in a bowl. Put chicken on top. Put cucumbers on chicken. Eat and enjoy! | ||
[[Category:Items]] [[Category:Food]] [[Category:Recipes]] [[Category:Cooked Meals]] | [[Category:Items]] [[Category:Food]] [[Category:Recipes]] [[Category:Cooked Meals]] | ||
Revision as of 10:26, 22 March 2017
| Roc of Ravatogh Rice | |
|---|---|
| File:Roc of ravatogh rice1.png | |
| Information | |
| Type | Food |
| Subtype | Recipe |
| SP | ?? |
| Effect | Strength +300, HP +1500 |
| Ingredients | Zu Tender, Saxham Rice |
| Acquired by | Purchase Iron Shelf Recipes, Vol. 7 at Parvinath General Store (Meldacio Hunter HQ) |
Roc of Ravatogh Rice is a Recipe for a Cooked Meal.
Contents
Acquired By
?????
Additional Information
Real Life Recipe
Introduction
- Active cooking time: 30 mins
- Total cooking time: 4 hours
- Serves 4-5
On Eos, this rice dish can only be found in Meldacio. But here on Earth, Hainanese chicken, its real-life equivalent, is commonly found in China, Singapore, Malaysia, and more!
Ingredients
To make the chicken
- 1 chicken, about 3 lbs (1360g)
- 2 tbsp salt (12g)
- 1 tbsp wine (15mL)
- 4 slices ginger
- 2 bunch spring onion
- 15 cups water (3500ml), or enough to cover chicken completely in pot.
Steps
1. Rub chicken inside and out with 1 tablespoon salt (6g) and wine. Leave the chicken in the refrigerator for 3 hours before cooking.
2. Pour water into a large pot. Add spring onion, ginger, 1 tablespoon salt (6g). Bring to a boil. Put chicken in pot for 30 secs and remove from heat. The stock should cover the chicken completely. Bring the stock to a boil again and repeat the above steps 3 times.
3. When the stock boils again, turn off the heat. Let chicken stand in hot stock, covered and undisturbed for 45 mins until just cooked through.
4. Transfer chicken to a large bowl of ice and cold water and reserve the broth for rice. Cut chicken into pieces.
To make the rice
- 1 cup jasmine rice, uncooked (200g)
- 1 garlic cloves
- 1 slice ginger
- 1 tsp salt (6g)
- 1 cup chicken stock (1:1 rice to stock ratio)
Steps
1. Add all ingredients into a rice cooker. Stir gently. Pressthe standard mode of rice cooker to cook. [Editor’s note: Alternatively, you can use a pot on the stove to cook the rice. In this case, add an additional ½ cup water before boiling.]
To make the chili sauce
- 2 fresh hot red Thai chilis (5cm-long)
- 2 slices ginger, chopped
- 2 garlic cloves, chopped
- tbsp fresh lime juice (45mL)
- 1 tbsp sesame oil (15mL)
- 1 tbsp sugar (12g)
- 1/2 tsp salt (3g)
Step
1. Mix all the ingredients together.
To assemble
- 10 cucumber slices
Step
1. Place rice in a bowl. Put chicken on top. Put cucumbers on chicken. Eat and enjoy!
