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Wednesday, April 4, 2012

Claypot Rice


I am starting to fall in love with this dish.It is a quick and easy dish and most importantly it is yummy!
I am using HappyCall Pan to cook this.You can use a claypot or rice cooker to cook this as well.However a rice cooker may not have the same result.

Serves:
2-3 Pax

You will need:

(A) For marinating
  • 3 chicken thighs,deboned
  • 6-8 shitake mushrooms
  • 1/2 chinese sausage,sliced
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon chinese cooking wine
  • 1 tablespoon sesame oil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/2 tablespoon corn flour
 (B)For vegetables
  • 2 stalks of xiao bai cai,washed
  • 2 cloves of garlic,sliced
  • 1 teaspoon of oil
(C)For rice
  • 1 cup rice
  • 1 and 1/2 cup water (sauce (abt 50ml) drained from (A) plus water)

The Preparation:
  1. Mix (A) in a bowl and marinate for 1 hour.
  2. Drain the sauce from (A) into a measuring cup.
  3. Add water till it makes 1 and 1/2 cup.
  4. Rinse rice and drain well.

The Cooking:
  1. Heat oil and fry garlic till fragrant.
  2. Add vegetables and fry till almost cook.
  3. Remove the garlic and vegetables.
  4. Add rice and water.
  5. Close the lid and boil till the rice is almost dry at medium heat.
  6. Open the lid and arrange the chicken,mushrooms,chinese sausage and vegetables on top of the rice.
  7. Close the lid and cook for about 5-8 minutes or till ingredients are cooked.
  8. Open the lid and stir the ingredients with the rice.
  9. Close the lid and off the heat.
  10. Serve after 5 minutes.
Tips:
  • Adjust the condiments according to taste.
  • You can replace the ingredients according to your preference.
  • To make rice charred,adjust heat to high for 2 minutes between Step 7 and 8.
  • I am using a HCP to cook this,other pots may require more cooking time.

Marinating sauce recipe from:Claypot Chicken Rice by Evon Goh.

~Indulge in what we make at DeQueenKitchen~

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