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'Clay Pot' Chicken Rice

Saturday, 2 August 2008

A dish we enjoy eating a lot! I make this at least once a fortnight as it's very easy to make and tasty!



Ingredients:
  • 400g Chicken - chopped into pieces
  • 1 Egg
  • 1-2 Chinese sausage - thinly sliced and fried
  • 1 tbs Garlic - minced
  • ~5 slices Ginger

Optional:
  • Spring onion - diced
  • Salted fish

A:
  • Light soya sauce
  • Dark soya sauce
  • Kecap manis
  • Oyster sauce
  • Shaoxing wine
  • Salt
  • Sugar
  • Pepper

Directions:
  • Marinate chicken with A for at least 1 hr (I normally do this overnight)
  • Cook rice like normal.
  • Fry garlic and ginger until fragrant.
  • Add in chicken and fry until half cooked.
  • Pour chicken and gravy into rice pot when rice starts steaming.
  • Mix in beaten egg when rice is cooked.
  • Stir in chinese sausage.
  • Add more oyster sauce and pepper to taste.
  • Serve with spring onions and salted fish.
Comments:
  • Nowadays I just cook this dish in a non-stick pot on the stove. Simply because it's easy to scrape off the burnt rice (yum yum!) and easy to clean!
  • Kicap manis is a new addition to the marinade. Adds another level of sweetness and taste to the dish. Loving this new addition!
  • I enjoy eating this even without the addition of an egg but Jeff insist that an egg must always be added to this dish...fine.
  • I usually beat the egg with a bit of oyster sauce before mixing in with rice. Mixing in the egg directly makes the rice a bit mushy and soggy. So what I normally do is fry the egg in another non-stick wok and mix in the rice when the egg is half cooked.

1 oink oinks...:

ICook4Fun said...

Thanks for stopping by at my blog. You have a very nice blog here and lots of homemade recipes. Makes me think of home just looking at it. Will definately try some of it out.

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