Heh, it's pretty much claypot chicken rice but not cooked in a claypot :). I can't believe how the ingredients involved in making this are so similar to the other 2 savoury dishes in my last post (lo mai kai and tea eggs) and by changing the amount or adding a slight herb or spice makes it a totally different dish that has a different taste. So amazing.
Just like how it relates to life doesn't it...and I have no idea why I said that :P
Anyhoo, double post in a row goes to show that I have no plans this Easter besides more training and thinking of what to make in the kitchen. There is a dessert that I am really tempted to try but then again, the weather has gone much brighter these days and so I have succumbed to fresh air instead,heh.
This is dish is very easy to make if you have a rice pot. It's also nourishing and healthy, and all you need is a vege dish to complete your well balanced meal
- 200g chicken breast fillets cut into bite sizes
- 270g white rice
- Ginger juice or chopped 2" ginger for meat seasoning into fine pieces
- 10g of Chinese mushrooms soaked at least 1 hour <----- the start to making this dish
- Chopped spring onions for dressing
- Chinese sausage (optional)
- 15g Salted fish (I didn't add this but it makes the dish more authentic)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp oil
- 1/2 tsp sugar
- 1/2 tsp cornstarch
- 1/4 white pepper
- 1/4 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp light soy sauce
- salt and pepper to taste
- Cut the soaked mushrooms into bite size pieces.
- Add the meat seasoning and ginger pieces to the chicken and mix well. Marinate for an hour in the fridge.
- Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.
- Add the rice seasoning and cooking oil into the rice and start cooking the rice.
- At the same time, heat up a wok with some cooking oil. Add in the chicken and mushrooms.
- Quickly stir-fry the chicken until half-cooked. Dish out and set aside.
- Deep fry the salted fish and set aside. (if you're using this)
- Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
- Leave the rice cooker on “Stay Warm” for 15 – 20 mintues before serving.
- Top the chicken rice with fried salted fish and serve immediately.