A New Recipe Today!
Hey peeps! Was on hiatus for a while due to school stuff:) Anyway check out this recipe that i found on the internet and tried.
It works perfectly fine and taste good too!!
Recipe: Claypot Chicken Rice Without Claypot
2 cups rice
1 skinless chicken breast & 2 chicken drumsticks
1 stalk scallion (chopped) OR chopped garlic and onions
3 inches ginger (peel the skin and chop into thin strips)
6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
1 small piece salted fish (cut into small pieces) *Don’t need this actually
2 Chinese sausage (sliced) – optional *Chef Glen says this is a MUST HAVE!
Seasoning for chicken:
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon corn starch
1/2 teaspoon sesame oil
5 dashes white pepper powder
1/4 teaspoon sugar
1 tablespoon Shaoxing cooking wine (or rice wine)
Seasoning for rice:
2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
1 pinch of salt
add 1 tablespoon of Shaoxing wine (quantity to your own preference) into the rice too before you cook it!
I also added some oyster sauce here (again to your own estimation! around 1 tablespoon is fine)
- Chop the chicken breast and chicken drumsticks into
- Add the chicken seasoning and mix well. Marinate for an
hour in the fridge.
- Rinse and clean the rice in a rice cooker as if you are
making steamed rice after the chicken is marinated for an hour.
- Add the rice seasoning and cooking oil into the rice
before you start cooking the rice.
- At the same time, heat up a wok with some cooking oil.
Add in the chicken and shitake mushrooms.
- Quickly stir-fry the chicken until half-cooked. Add in
the chopped scallions. Dish out and set aside.
- Deep fry the salted fish and set aside.
- Add the chicken into the rice cooker when the rice is
almost dry (about 7-8 minutes) and continue to cook till rice is
- Leave the rice cooker on “Stay Warm” for 15 – 20
mintues before serving.
- Top the chicken rice with fried salted fish and serve
- * I used a pot to cook this and not a rice cooker as you would be able to control the heat and check your cooking regularly:) It taste better too this way i feel, Good Luck trying out this recipe *smiles*