Tuesday, 29 May 2012

Claypot Chicken Rice

This one of the popular Chinese cuisine in the Region. My family and I likes it a lot. I search for the recipes and with combination with few others plus my own way of cooking, it's turns out really amazing.


Chicken Meat
1 boneless chicken breast (250g) - cut
1 tbsp corn flour
2 tbsp sesame oil
2 tbsp rice wine ( can replaced with Apple cider)
1 tsp ground black pepper
A pinch of salt or to taste

## Add all the ingredient with chicken and marinade for 1 hour

For the Rice
2 cups (300g) Rice - wash and drained
1/2 cups chicken broil
1 cup water
2" ginger - pounded
4 cloves garlic - pounded
4 -5 pcs dried mushroom - soaked and sliced
3 tbsp light sot sauce
2 tbsp sesame oil
1 bunch Sawi (Pak Choy) or any green leaf vegetables - cut
1 tbsp dark soy sauce

1. Heat 2 tbsp oil in a wok, fry the garlic and ginger until brown
2. Add marinade chicken and mushroom, stirs for few minutes
3. Add in rice and water, stirs. Season with light soy sauce and sesame oil. Keep stirring for 2-3 min
4. At meantime, heat up the clay pot with medium heat
5. Transfer the rice into the clay pot and add the water. Cover the pot and cooked with slow fire. Stirs occasionally 
6. Add the pak choy and sprinkle with dark soy sauce and then cover it back.
7. Served while its still hot

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