Chinese Gumbo with Coconut Jasmine Rice

Flavouring Stock

• 1.Add 4 cups water, 2 cinnamon sticks, 6 whole cloves, 2 pieces mauby bark (optional), 2 whole star anise, 6 cloves garlic, 2 whole peppercorns and 2 MAGGI® Chicken Cubes to a medium sauce pot, cover and bring to a rolling boil (about 6 minutes)

• 2.Turn off the heat and leave covered, allow ingredients to steep for 15 minutes before use.

• 3.Left over liquid can be cooled and stored for later use.

Chinese Gumbo

• 4.In a large bowl, season chicken and shrimp with 3 tablespoons MAGGI® Season Up All-Purpose, ½ teaspoon black pepper, 1 teaspoon ginger powder, 2 teaspoons 5 spice powder, ½ teaspoon nutmeg powder and 6 cloves minced garlic.

• 5.Place cast iron skillet or braising pan on medium high heat. When pan is hot, add 2 tablespoons vegetable oil and sear the chicken. Be careful not to overcrowd the pan so the meat can sear properly without steaming.

• 6.Once seared on all sides and the desired brown colour is achieved, remove from the skillet, and set aside.

• 7.Sear the shrimp next. Set aside when complete.

• 8.Using the same pan, add the remaining oil and 6 tablespoons sugar. Allow the sugar to caramelize. Look for a light brown colour before carefully adding the chicken stirring to coat in the caramelized sugar.

• 9.Add 2 cups flavouring stock to the pot (just enough to cover the chicken) Add carrot rounds and potato cubes. Cover the braising pan and bring to a full boil then reduce heat to a simmer 10-15 minutes.

• 10.Add 2 tablespoons ketchup & vinegar, 1 tablespoon MAGGI® Pepper Sauce and cooked shrimp stirring to combine, cover the braising pan and cook for another 6 minutes.

• 11.Once everything is fully cooked, turn off the heat. Set aside.

Jasmine Rice

• 12.Using a medium sized sauce pot, add 1 cup MAGGI® Liquid Coconut Milk, ½ cup flavouring stock and ½ teaspoon MAGGI® Season Up All Purpose. Bring to a boil.

• 13.Add 2 cups jasmine rice to the liquid stirring to incorporate all ingredients. Bring to a boil once more, cover the pot and reduce heat to a simmer.

• 14.Cook until water has evaporated, and rice is cooked through (add more flavouring stock if rice is still firm)

• 15.Remove from the stove fluff the rice with a fork and allow to sit for 5 minutes before use.

Tuille Garnish

• 16.Whisk 1 teaspoon MAGGI® Pepper Sauce, 80g water, 30g Vegetable Oil, 10g All Purpose Flour and 2 drops green food colouring, until well blended.

• 17.Heat a non-stick sauté pan over medium-high heat pour 4 tablespoons of the mixture.

• 18.Allow the Tuille to fully cook (it will connect and begin to appear as if it is drying out).

• 19.Remove carefully from the pan with a spatula and place on paper towels to cool and drain excess oil.

• 20.Serve Gumbo with jasmine rice with tuille and minced chives for garnish.