Tuesday, September 12, 2006

Claypot Chicken Rice

Made this delicious Claypot Chicken Rice for dinner last weekend.. It tasted just as good as those selling outside kekeke....*proud mode on* Bil's family was at my place for dinner and I am glad that they enjoyed it very much!

Here u go....

accidentally logon to a food website while surfing the net.... i have made some modification to the ingreds and method. happy trying..

2 chicken whole leg, cut into pieces
6 -8 pcs chinese mushroom
1 tbsp oil
5 pips garlic, remove skin, sliced
5 shallots, remove skin, sliced
500ml water

2 tbsp light soy sauce
2 tbsp shaoxing wine
1 tbsp sesame oil
1 tsp oyster sauce
dash of pepper
* i added a few drops of dark soya sauce for a nicer color.

toppings and garnishing
1 pair chinese sausage, sliced (pan-fry, set aside)
any vegetables to yr preference (boiled, set aside)
1 stalk spring onion, cut into shorter length
*dark soya sauce (optional)

1. Heat up 1 tbsp in clay pot, saute garlic and shallots until fragrant. Add in chicken and mushrooms, stir well.
2. Add in water, seasoning and bring to boil. Lower the heat and cook until the gravy is thick. Set aside.
3. With very small fire, place cooked chicken and mushroom w/some gravy on top of the rice, simmer for a while, top with sausage, veg and spring onion before serving.
*I pre-cooked the rice in claypot first. set aside.

I luv adding dark soya sauce to my claypot chix rice, so yummy!

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