Grilled Humba Chicken With Kiam Pung Rice

Chicken

¼ cup + 2 tablespoons cooking oil

½ cup white onionminced

¼ cup garlicminced

2 star anise

¼ cup vinegar

½ cup soy sauce

1 cup pork broth

1 cup pineapple juice

⅓ cup + 4 teaspoons brown sugar

1 tbsp bay leaf powder

Kiam Pung Rice

¼ cup Chinese sausagediced

3 tbsp cooking oil

¼ cup red onionminced

2 tbsp garlicminced

2 tbsp fermented salted black beans

2 cups cooked rice

2 ½ cups chicken broth

¼ cup soy sauce

1 cup kalabasadiced

3 dried shiitake mushroomsrehydrated and sliced

2 tsp five spice powder

½ tbsp ground black pepper

saltto taste

Chicken

In a pan over medium heat, sauté onions, garlic, and star anise in 2 tablespoons oil until fragrant, translucent, and soft.

In a bowl, combine vinegar, soy sauce, sautéed aromatics, pork broth, pineapple juice, sugar, bay leaf powder, and 1/4 cup oil, mixing until sugar is dissolved.

Pour the marinade over the chicken skewers and marinate for an hour.

In a pot over medium heat, bring marinade to a boil and cook until slightly thick.

Grill chicken, basting with the sauce frequently. Allow grilled meat to rest and set aside

Kiam Pung Rice

In a large pot, sauté Chinese sausage until it releases some oils and becomes fragrant. Add oil, then continue sautéing, mixing in onions, garlic, and black beans until onions become translucent. Mix in rice and coat with the sautéed mixture.

Add chicken broth, soy sauce, kalabasa, mushrooms, five spice powder, and black pepper. Mix until well combined and everything is evenly distributed. Season with salt if needed. Bring to a boil and occasionally stir. Simmer until cooked.

Serve hot with grilled chicken.

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Grilled Humba Chicken With Kiam Pung Rice