Sunday, July 22, 2007

Claypot Chicken Rice

We found this small claypot in Daiso and bought it for fun since its only SGD2. Today, it serve us well for this dish.

Marination for 1 hour: (Serves 2 pax)
5 - 6 Chicken wings
Sliced Ginger
4 - 6 Cloves of Garlic (Remove skin & Smashed)
3Tbsp Oyster sauce
2Tsp Light Soya Sauce
3Tbsp Dark Soya Sauce
2Tsp Sesame Oil
A Dash of Pepper

Other Ingredients:
6 - 8 Dried chinese mushroom (Soak to soften, sliced)
Green Leafy Vegetables (Optional)
1.5 - 2 cups of rice

1) Heat the wok to high fire and stir-fly the marinated items together with chinese mushrooms for 5 mins. Turn off heat and leave it aside.
2) Pour the rice into claypot and add water to suitable level (similar to cooking in a rice cooker)
3) When the rice is about half cooked, pour the chicken over the top of rice.
4) When the rice is fully cooked, turn off heat and stir the ingredients inside.
5) Cover it for 10mins before serving.

Claypot chicken rice is best served with Vegetables. Suitable vegetables to use are Xiao Bai Cai, Cai Xin or Kai Lan. Blanch vegetables and toss it in Oyster Sauce, Sesame Oil and Light Soya Sauce. Sprinkle a little fried shallots on top for garnishing.

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