Saturday, February 26, 2011

Claypot Chicken Rice (without claypot)

Just had a craving to eat claypot chicken rice but I did not have any claypot so I opted for the easy way out.  Made this dish using my rice cooker without giving up the taste.

2 cup rice plus 3 cup water
1 skinless chicken breast & 2 chicken thigh
1 stalk scallion (chopped)
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)
2 Chinese sausage (sliced) – optional
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon chicken boullion powder
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)
2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
1 pinch of salt
  • Chop the chicken breast and chicken thighs into pieces.
  • Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
  • Rinse and clean the rice in a rice cooker.
  • Add the rice seasoning and cooking oil into the rice and 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. 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 completely cooked.
  • Leave the rice cooker on “Stay Warm” for 15 – 20 minutes before serving.
  • Top the chicken rice with fried salted fish and serve immediately.

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