Chicken and Cheese Arancini 

Ingredients

Chicken Stock:

“Hainanese Chicken” Arancini Rice Balls:

Preparation for Arborio Rice Balls:

Spring Onion Ginger Sauce:

Garlic Chili Sauce:

Method

Chicken Stock:

1. Boil a pot of water, blanch chicken bones and strain.
2. In a pot, heat cooking oil then add garlic, ginger, coriander root and chicken bones.
3. Fry until fragrant then add water and pandan leaves.
4. Bring to boil and let simmer for 45 minutes.

“Hainanese Chicken” Arancini Rice Balls:

1. In a saucepan, melt Anchor Unsalted Butter over medium heat.
2. Sauté onion and garlic until soft and fragrant.
3. Add arborio rice and pandan leaves, coat well.
4. Add hot chicken stock one ladle at a time and stir constantly until liquid fully absorbed, repeat process until it is cooked through.
5. Remove pandan leaves, spread cooked arborio rice on a tray and leave to cool.
6. Once cooled, scale 35g of cooked arborio rice and wrap with 10g of Anchor Extra Stretch+ Mozzarella.
7. Dust in plain flour, coat with eggs and dust in breadcrumbs, repeat until all arancini balls are coated.
8. In a pot, heat oil to 165°C.
9. Fry arancini for about 6 minutes until golden brown and warmed through.

Spring Onion Ginger Sauce:

1. In a food processor, blend all ingredients together,

Garlic Chili Sauce:

1. In a food processor, blend all ingredients together except salt to get a sauce,
2. Season with salt and serve,