August 22, 2011

Claypot Chicken Rice

Ingredients: ( I agak-agak, there is no measurements, as its my own recipe)

Lap cheong (chinese sausage)
Chicken - cut to bite sizes
Shitake mushrooms
ginger - julliene (thinly sliced)
spring onions (for garnish)
garlic (whole)
sesame oil (very important)
soya sauce
thick soya sauce
salted fish (optional)
of course, RICE!

( if no claypot, you can use rice cooker)

Rinse rice as per normal.
Then add chicken meat into the rice+water mixture in the rice cooker/claypot. (Please use less water than usual because chicken and the shitake mushrooms will be watery.)

Drizzle soya sauce, thick soya sauce and sesame oil to taste.
Add lap cheong, shitake and garlic into the mixture.
Mix everything up well.
Switch "ON" the rice cooker/heat claypot, cook rice mixture till chicken is cooked.

Once cooked, add ginger and salted fish.

When serving, garnish with spring onions.

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