Sunday, November 25, 2007
Claypot Chicken Rice
One of my favourite hawker stall food is Claypot Chicken Rice. The best part is the little burnt brown bits of rice:-) After surfing the web I gathered 3 recipes and set about making today's lunch after discovering that I can make this in the rice cooker! I was a tad bit sceptical because it seemed simple to make. The results? Certaintly a keeper!!
3 cups of Rice, washed and drained, add 1 tablespoon of thick soya sauce, 2 tbsp of light soya sauce, some sliced ginger, a cup of chicken stock, pinch of salt and a teaspoon of oil (then enough water to cook the rice in the rice pot as you would normally do).
2 chicken thighs and 2 chicken wings cut into bite size pieces
2 chinese sausages sliced thin
15 chinese mushrooms soaked in hot water and sliced
1/2 bowl of chopped spirng onions
Some minced garlic
Some thinly sliced ginger
Sauce to marinate the chicken pieces and chinese sausages for over an hour
3 tablespoons of oyster sauce
2 tablespoons of light soya sauce
3 tabelspoons of Shoaxing chinese wine (rice wine)
1 teaspoon full of white pepper
A generous dash of liquid chicken stock
1/2 teaspoon of cornflour
1 teaspoon of sesame oil
A fleshy piece of salt fish
After an hour heat a wok and add some oil and fry the salt fish, remove and shred the salt fish and keep aside, add the thinly sliced ginger and garlic into the oil and fry till aromatic before adding the marinated chicken. Stir well and add the mushrooms. (Put the rice to cook in the rice pot around this point). Keep stirring the chicken and add abot 4 tablespoons of water at a time if the chicken is drying out too quickly. Add more white pepper and a dash of thick soya sauce and keep stirring till 3/4 cooked. Stir in half the spring onions and remove from the heat. (If lacking salt, add some salt).
When the rice is minutes away from being fully cooked, add the chicken into the rice pot and close the lid and let it cook and keep warm to steam further for 15 minutes. When ready to serve add the remaining spring onions and salt fish.
Eat with some sliced bird's eye chilis in soya sauce.
Posted by milee at 12:57 PM