Tuesday, May 26, 2009

Easy Claypot Rice - without the claypot

Easy Claypot Rice - Part I

Hubby wanted me to cook a one-dish meal for him, he got tire of eating 3 dish meal. So decided to try my hand at making claypot rice. Tried to combine the recipe from this 2 site: Lily's Wai Sek hong for the ingredients and seasoning and Rasa Malaysia for the instructions of cooking the rice without the claypot. Here's my finish product:

Claypot Rice
Easy Claypot Rice - Part II

  • 2 cups rice, washed and drained
  • 2 cups chicken stock (I dissolve 1/4 cube of maggi chicken stock cube in 2 cup of water for the stock)
  • 2 chicken drumsticks cut into pieces
  • 5 Chinese mushrooms, soaked, cut into half
  • 2 Chinese sausage, sliced
  • 1 ½ cm thick salted fish, sliced thinly, fried till crispy (As I'm cooking for the kids, so tried to make it last salty for them by omitting the salted fish)
  • 11/2 tbsp black soya sauce
  • 1 tbsp olive oil
  • 2 cup of chopped vegetables (I used Cai Xin)
Marinade for the chicken:
  • 1 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 tsp of ginger juice (grated a knob of ginger and squeeze)
  • 1 tbsp sesame oil
  • ½ tsp pepper
  • ½ tsp sugar
  • ½ tbsp corn flour
  • Spring onion chopped
  1. Chop the chicken drumsticks into pieces.
  2. Add the chicken and mushrooms with the marinade and mix well. Marinate for an hour in the fridge.
  3. Rinse and cook the rice with the chicken stock in the rice cooker.
  4. At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms. Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
  5. Deep fry the salted fish and set aside. (I omitted this step)
  6. Add the chicken and chopped vegetables into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
  7. Sprinkle salted fish (if adding), pour in the black soya sauce and olive oil and mix in to combine. Leave the rice cooker on “Stay Warm” for 15 - 20 mintues till rice is dry and fluffy.
  8. Before serving, sprinkle with spring onions.

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