Got an email from my aunt the other day.
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Do you like claypot rice? I got this recipe from the website that is cooked using the rice cooker. I've tried it twice so far and they all love it. In fact the first time i tried it only uncle and me ate it. It was nice so last night i cooked it and the boys like it. Here's the recipe.
2 cups rice,
1 stalk scallion, chopped (you can add more if you like)
1 skinless chicken breast & 2 drumsticks ( i used drumsticks and chopped them to smaller pieces)
3 inches ginger (sliced thinly)
6 shitake mushrooms (soaked in warm water and cut into halves when soft)
2 chinese sausages (optional)
Seasoning for chicken:
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp corn starch (corn flour added with a little water)
1/2 tsp sesame oil
5 dashes white pepper powder (add a little more for better taste)
1/4 tsp sugar
1 tbsp shaoxing cooking wine (or rice wine) i used Hua tiao jiu
Seasoning for rice:
2 tbsp soy sauce
1/2 tbsp dark soy sauce
2 tbsp cooking oil
Pinch of salt
Chop chicken breast and drumsticks into pieces.
Add chicken seasoning and marinate chicken for 1 hour in the fridge.
Wash rice and add rice seasoning and start cooking.
Heat up wok with oil. Add ginger (fry for a little while to get the aroma) then add chicken and mushrooms. Quickly stir fry the chicken until half-cooked. Add in the scallions. Dish out and add the chicken into the rice cooker when the rice is almost dry (7-8 minutes) and continue to cook till rice is completely cooked.
It's yummy when serve with a little belachan chilli. Try it and see if you like it too.
So I have been drooling over this recipe dreaming of chicken claypot rice and finally got down to cooking it very excitedly for M and K last week. The weather was relatively warm and days are longer now so we had it in our backyard. Our very first al fresco meal of the year! It was so easy and so yummy, two thumbs up for this recipe! Thanks dear Aunt Irene!
A dandelion flower in our garden and a cherry blossom in the park outside my house. Lovin' Spring :)
2 cups rice,
1 stalk scallion, chopped (you can add more if you like)
1 skinless chicken breast & 2 drumsticks ( i used drumsticks and chopped them to smaller pieces)
3 inches ginger (sliced thinly)
6 shitake mushrooms (soaked in warm water and cut into halves when soft)
2 chinese sausages (optional)
Seasoning for chicken:
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp corn starch (corn flour added with a little water)
1/2 tsp sesame oil
5 dashes white pepper powder (add a little more for better taste)
1/4 tsp sugar
1 tbsp shaoxing cooking wine (or rice wine) i used Hua tiao jiu
Seasoning for rice:
2 tbsp soy sauce
1/2 tbsp dark soy sauce
2 tbsp cooking oil
Pinch of salt
Chop chicken breast and drumsticks into pieces.
Add chicken seasoning and marinate chicken for 1 hour in the fridge.
Wash rice and add rice seasoning and start cooking.
Heat up wok with oil. Add ginger (fry for a little while to get the aroma) then add chicken and mushrooms. Quickly stir fry the chicken until half-cooked. Add in the scallions. Dish out and add the chicken into the rice cooker when the rice is almost dry (7-8 minutes) and continue to cook till rice is completely cooked.
It's yummy when serve with a little belachan chilli. Try it and see if you like it too.
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So I have been drooling over this recipe dreaming of chicken claypot rice and finally got down to cooking it very excitedly for M and K last week. The weather was relatively warm and days are longer now so we had it in our backyard. Our very first al fresco meal of the year! It was so easy and so yummy, two thumbs up for this recipe! Thanks dear Aunt Irene!
A dandelion flower in our garden and a cherry blossom in the park outside my house. Lovin' Spring :)
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