After last week's cookout for our parents, I thought I could try something different during this week's Raya break. When hubby suggested claypot chicken rice, I said OK. My MIL was supposed to teach me how she does it but I thought I try it out on my own first.
Then we had an unexpected guest - Tham! He came over to work on request of hubby. I never anticipated a guest but already made up my mind to cook this dish, hence I told Tham he would be my guinea pig this time around.
Below is my recipe for "Claypot" Chicken Rice (using the rice cooker) based on a combination of Internet recipes and Oka-san's method. Will have to get MIL's input later.
Ingredients
3 cups of rice (for 3 - 4 pax)
1 chicken thigh and drumstick, cut into pieces
2 chinese sausage/lap cheong, sliced
5 - 8 dried chinese mushrooms, depending on size (soaked and cut into pieces, keep the water)
1 cup chicken stock
2 tablespoons cooking oil
Water
Marinade for chicken
2 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
3 teaspoon white pepper
5 - 6 slices of ginger, chopped
1 teaspoon sesame oil
1 tablespoon chinese cooking wine
Seasoning for rice
3 tablespoon light soy sauce
2 tablespoon dark soy sauce
How to cook
1. Marinade chicken for about 2 hours. Mix the marinade and chicken once in between.
2. Wash rice and soak for about 1 hour. Remove water and set aside.
3. Dry stir fry the lap cheong in a pan to remove the oil and wax. Eventually you'll see oil accumulated in the pan.
2. Wash rice and soak for about 1 hour. Remove water and set aside.
3. Dry stir fry the lap cheong in a pan to remove the oil and wax. Eventually you'll see oil accumulated in the pan.
4. Remove lap cheong from pan and place on oil absorbent paper.
5. Heat oil in wok and stir fry pre-soaked mushroom for 1 minute.
6. Add chicken and stir fry for another 1 - 2 minutes.
7. Add pre-soaked rice and seasoning and continue frying for 2 minutes. Add some water in between to prevent the rice from drying out.
6. Place all ingredients (rice, chicken, lap cheong) into the rice cooker. Add the bowl of water (used to soak mushrooms) and chicken stock accordingly. Cook rice.
5. Heat oil in wok and stir fry pre-soaked mushroom for 1 minute.
6. Add chicken and stir fry for another 1 - 2 minutes.
7. Add pre-soaked rice and seasoning and continue frying for 2 minutes. Add some water in between to prevent the rice from drying out.
6. Place all ingredients (rice, chicken, lap cheong) into the rice cooker. Add the bowl of water (used to soak mushrooms) and chicken stock accordingly. Cook rice.
* This is the tricky bit. Many websites mention put in the water as how one would normally cook rice. However, Oka-san mentioned we should add less water because water will come from the chicken as well. What I did was for 3 cups of rice, I added 3 cups of water (or stock). From how I see in the rice cooker, the water is at level with the rice. As a result, it was just nice. *
7. Serve hot. Add some cili padi on the side for extra 'kick'.
Here's how my dish looks like :
7. Serve hot. Add some cili padi on the side for extra 'kick'.
Here's how my dish looks like :
Mental note to self : I should add a bit more light soy sauce in the rice, and fry some ginger to mix with the rice. Other than that, it tasted just right, very 'home-cooked', LOL!
Tham said it was good and enjoyed the rice. Best of all, hubby gave me a 9 for this dish! So happy!
So looks like I can slowly venture into cooking other one-dish meals :)
Tham said it was good and enjoyed the rice. Best of all, hubby gave me a 9 for this dish! So happy!
So looks like I can slowly venture into cooking other one-dish meals :)
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