This claypot chicken rice is simply delicious and very easy to prepare.
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Claypot Chicken Rice - using rice cooker
Serves 2
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Ingredients:
2 Whole Chicken Drumsticks - score the drumstick, so that the meat can be cooked faster.
2 Chicken wings
1 pair of chinese sausages (lup cheong) - cut into small pieces
6 chinese mushrooms
2 shallots
1 clove of garlic
some scallions for garnish (optional)
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Marinate for chicken:
1 tbs light soya sauce
1 tbs dark soya sauce
1 tbs oyster sauce
1 tbs sesame oil
dash of pepper
sprinkle some sugar
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Method:
1) Marinate the chicken for 4hrs or overnight.
2) Cook rice in rice cooker as usual (about 1.5 cups of rice), but with slightly lesser water.
3) Fried the shallots till brown, set aside together with the oil.
4) Fried the garlic than add in the mushrooms, than the chicken parts (and the marinate) and cooked the chicken till 90% cooked, set aside.
5) While the rice is still cooking, but almost dry up, add in the chicken parts in no.(4) (with the sauce) and the chinese sausage.
6) Chicken rice should be ready about 10 minutes after the "rice cooked" sign on. Remove the chicken (you may want to check if the chicken is cooked, if not leave inside for further 10min. Because individual rice cooker may give different results) and other ingredients. Add dark soya sauce (any amount, to your own liking), the fried shallot and oil. Stir thoroughly.
7) Serve with stir fried vegetables.
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