Wednesday, May 23, 2007

Easy Peasy Rice-Cooker Chicken Rice

I "invented" this one-dish meal when studying, out of (a) desire to eat claypot rice and (b) need to ensure that food was easy to cook and that there were not so many dishes to wash up. Here's how it goes:
  • marinate chicken pieces (about 400 g for two pax or adjust accordingly) in light soya sauce (3 tbs), dark soya sauce (1 tbs), and chinese wine (1 tbs) for about 15 min
  • prepare some sliced garlic, dried shrimp (2 tbs), sliced shitake mushroom (about 3), and sliced chinese sausage (lap cheong, about 1)
  • fry the garlic, dried shrimp, lap cheong, and mushroom in some oil until fragrant.
  • Turn the heat to very high, throw in the chicken pieces and fry rapidly for 1 min, just to seal in the juices but not to cook the chicken.
  • Put everything in the rice-cooker, over the uncooked rice and water (add 1 more tbs of light soya sauce and 1 tsp of dark soya sauce), and follow the normal procedure for cooking white rice. The rice will take about 10 min longer than usual to cook.

Bon appetit! You can also add some Chinese cabbage on top of the rice for some crunch and if you're too lazy to cook another vegetable dish. Try to use chicken wings or thighs to cook this dish as the meat is more tender and juicy, and more oil will go into the rice.

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