The secret is to parboil the rice so that the surface is soft and cooked but the centre is still hard, and also to make sure that the main ingredient, i.e. the chicken, mutton, seafood or ...

Leave the chicken to rest for 10 minutes and then carve. To make the chips, parboil the chips in a saucepan of salted water for 5–10 minutes, or until just soft, then drain and dry thoroughly.

Cut them into small cubes and parboil them in salted, boiling water for about 15 minutes. Step 2. While the potatoes are ...

Combine the ground chicken with salt and flour and mix until ... Add a dash of vinegar, to boiling water to parboil the lotus root for 1 or 2 minutes and drain. 3. Heat water, rice vinegar ...