Maqluba Chicken with Eggplant


1 whole Chicken
5pcs Eggplant
5pcs Potato
5pcs Tomato
1pc Onion
5pcs Cardamom
5pcs Clove
2pcs Cinnamon Stick
1pc Bayleaf
2 tsp Salt
2 tsp AJI-NO-MOTO®
2 tsp AJI-SHIO® Flavoured Black Pepper
50g Ghee
400g Oil
1kg Washed Rice
1200ml Water
garnish Cashew Nut
garnish Parsley

Steps :

  1. Cut Eggplant season with Salt.
  2. Slice Potato & Tomato.
  3. In a boiling pot of water, add Chicken Pieces.
  4. Add Cardamom, Clove, Cinnamon Stick & Bayleaf.
  5. Season with Salt, AJI-NO-MOTO® & AJI-SHIO® Flavoured Black Pepper.
  6. Boil for 30minutes.
  7. Scoop out Chicken.
  8. Fry Eggplant & Potato.
  9. In a large pot, Layer Tomato, Potato & Eggplant.
  10. Add half washed rice and Chicken Pieces.
  11. Topped with the remaining half of the Washed Rice.
  12. In a large bowl, add 1.2l of the Chicken Broth & season with AJI-NO-MOTO® & AJI-SHIO® Flavoured Black Pepper.
  13. Pour into the rice pot.
  14. Cook in low heat for 45 minutes with lid on.
  15. Flip on a large plate.
  16. Garnish with Toasted Cashew Nuts & Parsle
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