Friday, May 8, 2009

quick lunches: claypot chicken rice

Everyone in my family loves claypot chicken rice. However, I find the ones that we usually eat at the hawkers too salty, and probably unhygienic too.

So, last weekend, I tried creating this dish from my kitchen. My version is simplified and doesn’t use a claypot. It cooks in a rice cooker, not so salty, and more kid-friendly.

3 small tin of rice to make about 4 bowls of rice
2 whole kampong chicken drumstick with thigh - boned, skinned and cubed into 1 inch pieces
1 large carrot – cubed into 1 cm cubes
3 mushrooms - soaked and sliced
2 cloves garlic - chopped
2 shallots + 1 shallot – sliced
1 Chinese sausage – skinned and sliced
2 large dried oyster – sliced (optional)
1 large dried scallops/ conpoy – broken into pieces (optional)
1 ½ tablespoon dried prawns – minced
1 tablespoon oil + 1 tablespoon oil
1 tablespoon spring onions – chopped

Marinade for cubed chicken meat:
1 1/2 tablespoon soy sauce
1 tablespoon oyster sauce
½ teaspoon sugar
A pinch of salt
½ tablespoon ginger juice (optional)
½ tablespoon shallots juice (optional)
1 teaspoon cooking wine (optional)
1 teaspoon sesame oil
A good pinch of pepper

Marinade cubed chicken meat for at least 30 minutes.

Wash and boil rice in rice cooker. Do not put too much water, as your meal might end up too soft. Start with putting the amount of water as you normally would when boiling rice. Use your measuring spoon and remove about 2 tablespoons of water from the pot. If you are not using ginger juice, shallots juice and cooking wine, remove only 1 tablespoon of water.

While the rice is taking time to boil, heat 1 tablespoon of oil in wok. Add slices of shallots from 2 shallots and fry until crispy. Dish up with the oil and set aside.

Heat another 1 tablespoon of oil in wok. Fry dried prawns and shallots until fragrant and pieces of dried prawns start jumping up from the wok. Add garlic, chicken meat with its marinade, sliced Chinese sausage, carrot, dried mushroom, dried oyster, and dried scallop. Stir to combine. Dish up. Chicken need not be cooked at this stage.

By this time, your rice should be bubbling in the rice cooker. Keep watch and get ready. When they are somewhat dried, but still have about 1 cm of water, spread the chicken mixture on top. Close the cover and let the mixture cook.

When you are ready to serve, sprinkle spring onions on top. Use the rice ladle and quickly mix the rice, and chicken mixture in the rice cooker. Scoop into bowls, top shallots oil and serve hot.

You can serve this one pot meal on its own or with blanched choy sum or raw cucumbers. Delicious and easy.

Serves 4.

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