Chicken Rice Risotto with Stuffed Wings

not us raiding Fauzi Azzhar's kitchen like scavengers.... 😢

I swear this is NOT your typical $3 chicken rice, we have ZHNG-ed up this Singaporean staple at home! Craving for that fragrant rice and roasted chicken, but bored of the same old hawker dish? Look no further than our recipe for creamy chicken rice risotto and delectable stuffed wings!

@nomies.cothe chicken wings are more stuffed than @Fauzi Azzhar’s fridge 😭 full recipes on our website, link in bio! #sgfoodiefyp #sgtiktok #foodie #chickenrice #chickenricerecipe #risotto #stuffedwings #fridge

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ingredients

risotto:

1 cup jasmine / arborio rice, washed

2 tbsp Hainanese chicken rice paste

1 tbsp butter

4 cups chicken stock

Salt, to taste

stuffed wings:

4 whole chicken wings

3 tbsp chicken rice marinade

1 tbsp oil

2 sprigs spring onion, sliced

pickled red chilli:

3 whole red chillies, sliced thin

1/2 cup rice vinegar

1/4 cup water

3 tbsp white sugar

1 tsp salt crispy

garlic:

4 garlic cloves, sliced thin

1/2 cup oil

directions

1. For the risotto, heat butter in a pan. Sauté the chicken rice paste for 2 minutes.

2. Add the rice and stir to coat for 5 minutes.

3. Bring chicken stock to a boil in a separate saucepan and pour a ladle into the rice mixture. Stir on low heat until all the liquid is absorbed into the rice. Continue until rice is cooked and reaches a silky consistency. Season to taste.

4. Separate the drumlettes from the wings and remove bone. Mince the resulting meat using a meat mincer and knife and season with 1 tbsp marinade and spring onions.

5. Remove the mid-wing bones. Marinade with remaining chicken marinade and oil for at least 30 minutes.

6. Stuff the minced mixture into the wings and skewer the opening with toothpicks.

7. Roast in the oven or air-fryer at 180 degrees Celsius for 20 minutes.

8. For the pickles, combined the ingredients and bring to a boil. Pour the hot pickling liquid onto the chillies and pickle for 1 hour.

9. Combine garlic and oil and simmer on low heat for 20 minutes or until garlic is browned and crisp.

10. Plate the components together, drizzling bit of the garlic oil on top