Monday, 18 May 2009

Claypot chicken rice recipe (my style)

Urgh...I do not know what to cook as I was planning to make penne carbonara at first but since dad and sis weren't so hot on the idea of having pasta for dinner...I'm at a loss....
Then sis told me she haven't had claypot chicken rice for a while already so here goes...

3/4 cloves of garlic (chop finely)
about 2 inches of ginger (slice finely)
8 pieces of chicken (medium-size)
2 tablespoon of oyster sauce (for the chicken)
1 tablespoon of oyster sauce (for the rice)
1 tablespoon of dark soy sauce (more like 3/4 cause I kinda ran out of it..)
1 tablespoon of light soy sauce (a lil more than 1 tablespoon cos I was trying to make up for the lack of dark soy sauce)
6 quite large button mushroom (a lil unconventional here but couldn't find any black chinese mushroom in the house and since I was just back, din have time to explore the ingredients in the kitchen)
some salted fish (cut into slices)
Chinese sausages (if you have any - in my case, there's none in the fridge so I din put dem in)
and shallots for garnishing...
Salt, pepper, sugar

Marinate the chicken with the oyster sauce, dark and light soy sauce, sugar(about a tablespoon) and some pepper. You can marinate it for 15-30 minutes if you wan but if you're rushing for time den just marinate them while you get ready your other ingredients or utensils. (*grins*)

Heat up wok/pan. Add oil. Fry the shallots until brown then remove them and put on some Scott towels (if you want to)

Use the left over oil and fry the ginger and garlic until fragrant. add in the mushroom, salted fish and chinese sausages if you have them. Fry for another few minutes then add in the chicken. Fry for another while then add in some water. If you like a stronger taste, then add in some more pepper or even dried chillies. Otherwise, cover up the pan/wok and simmer the chicken. After around 5 minutes or more depending on the size of your chicken, you're done (at least for the chicken)

Cook your rice. If you do not have a claypot like me, fret not...Just cook your rice like usual in the rice cooker but you can put a lil less water than wut you'll normally put. *Do note that rice cooker does not heat up and evaporate all the excess water that fast compared to claypot. Anyway, when the rice was about to be done (meaning the rice probably should look wet but the water is already at its minimum, then add in the chicken and the sauces). You can probably add in a lil oyster sauce and some pepper and salt if you feel it is not salty enough. Close up and wait for the rice cooker to pop to "Keep warm" or depending on your model. Then when it's about done, just sprinkle the shallots. Leave it until you're ready to eat it. At least that's what I did. But hey, in the kitchen, it's all up to your creativity.

My opinion: Button mushroom is not as good as good old black chinese mushroom and the longer I leave the rice, the better...after it pop to "keep warm", just leave it...oya and do NOT use chicken with too many bones especially not the rib parts (urgh)..stick to drumsticks, wings and even breasts...

Still in the rice cooker when I took the pic =)

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