1.5 Pounds Boneless Chicken Thighs
(cut into cubes)
2 Pounds Shrimp
(cleaned, peeled and deveined)
3 Tablespoons MAGGI® Season-Up All Purpose
1/2 Teaspoon Black-pepper
1 Teaspoon Ginger Powder
2 Teaspoons Chinese Five Spice Powder
1/2 Teaspoon Nutmeg Powder
6 Units Garlic Cloves
(minced)
4 Tablespoons Vegetable Oil
6 Tablespoons Granulated Sugar
2 Cups Flavouring Stock
(recipe above)
2 Mediums Carrots
(cut into thick rounds)
3 Units Potatoes
(peeled and cut into 1-inch cubes)
2 Tablespoons Ketchup
2 Tablespoons Vinegar
(rice or white distilled)
1 Tablespoon MAGGI® Pepper Sauce Hot N' Spicy
4 Tablespoons Chive/Escallion
(minced)
1 Cup MAGGI® Liquid Coconut Milk
1/2 Cup Flavouring Stock
(see recipe aboe)
1/2 Teaspoon MAGGI® Season-Up All Purpose
2 Cups Jasmine Rice
(rinsed until the water runs clear)
1 Teaspoon MAGGI® Pepper Sauce Hot N' Spicy
80 Grams Water
30 Grams Vegetable Oil
10 Grams All-Purpose Flour
Instructions
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.