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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Christmas Rice

  • 1 Small sized free range chicken (clean and cut into pieces)
  • 600g Top grade basmati rice
  • 900g Chicken stock
  • 1 medium sized onion (diced)
  • 4 Large red tomatoes (diced)
  • 100g tomato puree
  • 5 cloves garlic (chopped)
  • 7 tbsp Q.B.B.
  • 3 inches ginger (sliced)
  • 10 sprigs thyme leaves
  • A handful parsley with stalks
  • 6 Bayleaves
  • 230g cooked chestnut
  • 100ml milk
  • 1/2 tsp + 1 tbsp black pepper
  • 1/2 tbsp + 1 tsp sea salt
  • 3 tbsp brown sugar

  1. Soak basmati rice in a bowl of clean water for 30 minutes, pour rice into a colander and wash thoroughly under running water. Drain the rice dry and put into a rice cooker together with chicken stock, 6 springs of thyme, all the parsley, bayleaves, 2 cloves of garlic, 1/2 tsp black pepper and 1/2 tbsp salt.
  2. Melt Q.B.B in a saucepan over medium fire untill temperature reaches 180 degree Celsius, immediately put in ginger slices and deep fry until brown and crispsy. Using a slotted spatula, take out the ginger slices, pad dry with kitchen towel and keep aside until ready to use for garnish. (this is to infuse the ginger aroma into the ghee)
  3. Next, saute diced onion in the same oil until soft and slightly caramelised, add in garlic and then follow by diced tomato and tomato puree, cook for another 10 minutes until fragrant. Place in chicken pieces, chestnut and milk, allow the chicken to simmer for another 15 minutes. Season with sugar, the remaining black pepper and salt. Off heat and keep aside.
  4. Preheat oven to 200 degree Celsius. Transfer the cooked rice into an oven safe casserole, arrange chicken pieces, chesnut and the sauce on top of the rice, making sure the sauce is evenly distributed into the rice. Wrap the casserole with aluminium foil and bake for 20 minutes to completely cook the chicken. Garnish with thyme leaves and crispy ginger slices before serving.

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