My dad grew up in Malaysia, and this was his signature dish. Even though it is Chinese in origin, you can only find it in Malaysian or Singaporean restaurants. Hainan Island is off the southern coast of China. A lot of Hainanese Chinese emigrated to Malaysia and Singapore and brought their cuisine with them. This dish has been modified for the Western kitchen and into a healthier version (the original version uses chicken fat).
Combine sugar with vinegar until sugar has completely dissolved. Add cucumber and carrot. Cover and chill in the refrigerator for at least 24 hours.
Rub chicken breasts with salt. Steam, skin side up, for about 15 minutes, or until just cooked. Let cool to room temperature and slice.
Heat oil until hot. Saute ginger paste and mashed garlic for a couple of minutes until fragrant. Add rice and saute until slightly translucent. Add chicken broth. Bring to a boil. Cover slightly and simmer for 15 minutes. Turn the heat off and cover tightly. Let sit for at least 15 minutes. Fluff before serving.
Bring chicken broth to a boil. Add mustard greens and simmer covered for 15 minutes.
Combine ingredients for each dip in small dipping bowls.
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