Clay-pot Chicken Rice (without Clay-pot)

July 17th, 2007Recipes, Malaysian Recipes, Recipes68 Comments

Ingredients:

2 cups rice
1 skinless chicken breast & 2 chicken drumsticks
1 stalk scallion (chopped)
3 inches ginger (peel the skin and chop into thin strips)
6 shitake mushrooms (soak in hot water for 30 minutes and
cut into halves)
1 small piece salted fish (cut into small pieces)
2 Chinese sausage (sliced) – optional

Seasoning for chicken:

2 tablespoons oyster sauce 5 dashes white pepper powder

1 tablespoon soy sauce 1/4 teaspoon sugar
1/4 teaspoon chicken bouillon powder 1 tablespoon Shaoxing cooking wine (or rice
1/2 teaspoon corn starch wine)
1/2 teaspoon sesame oil

Seasoning for rice:

2 tablespoons soy sauce 2 teaspoons cooking oil

1/2 tablespoon dark soy sauce 1 pinch of salt

Method:

1. Bone and cut the chicken breast and drumsticks into pieces.
2. Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
3. After the chicken has marinated for an hour begin making the rice. Proceed as if making standard
steamed rice; but adding the rice seasoning and oil once it is simmering.
4. As the rice cooks, heat up a wok with some oil. Add the chicken and shitake mushrooms and stir-fry
until the chicken is half-cooked (1 min.); add the chopped scallions for another minute; reserve.
5. Deep-fry the salted fish and set aside.
6. Add the chicken to the rice when it is almost dry and continue to cook until rice is completely cooked.
7. Leave the rice cooker on “Stay Warm” for 15 – 20 minutes before serving.
8. Top the chicken rice with fried salted fish and serve immediately.