Ingredients
Chicken, 10 pcs
Rice, 1 ½ cup, add water until 1cm above the rice before cooking
Marinate
Light soya sauce, 2 tablespoons
Dark soya sauce, 1 teaspoon
Sesame Oil, 1 teaspoon
Salt to taste
Pepper, a little
Five spice powder, 1/2 teaspoon
Chinese cooking wine, 1 teaspoon
Oyster sauce, 1 tablespoon
Corn flour, 1 table spoon
Marinate the chicken for around 10 minutes.
Meanwhile, cook the rice in claypot until the water almost dried up then put the marinated chicken on top of it. Cover up the claypot and continue cooking the rice until the chicken is cooked. Garnish with spring onions and serve.
17 comments:
My goodness. You cooked so much in one day! Baked, Grilled, Cooked and Bought! I am amazed! I am going to worship you! Especially the fact that you're a male too!
And look at all of them... yummylicious! Yum yum yum! The claypot rice look so good! The Char siew do look too red haha. Oh since the cake was chocolate, I will pass. I will have the apple pie instead haha :P.
This is also one of our favourites - easy to cook & yummy!
Feel free to check out my food blog too:
http://pureglutton.blogspot.com
Thanks for visiting my blog!
Ladyviral : Paiseh lah, I chin chai cook only. They are collections of what I cook over the weeks but some are quite some time back. LOl!
Ryanebow : Thks for dropping by here too. Will check out your food blog.....jeng jeng jeng.....on the way!
wah..one day u can blog a few posts on food, huh Pete.. very good man... i have 3 blogs too but difficult to give them all same treatment hahhaa..
Claire : Some of the food cooked quite some time already but I did not post it! LOL!
i love it when my mom cooks this too! but she uses only rice cooker tho. tasted equally good :)
xin : Most of the time I use rice cooker too, ya, agree it taste equally good! Yum Yum!
Yes, another dish that I've yet to try. Oooo....I love it with lots of salted fish! The "long" type - over-fermented and wangi and so nice - tastes like Heaven! Hahahahahaha!!!!
STP : Wah, 'long' salted fish...ha ha ha, what type is it?...aiya , need to wash my brain liao!...ROLF!
It's "long kiam hu" in Hokkien...the type where they stuff salt inside the fish and let it "rot"...not like other salted fish where they have salt on the outside only. This type is very very nice...
STP : I think the flesh would be soft and nice. After frying must be crispy!
clay pot cooked food tastes a lot better plus the marinade! hmmm! chinese sausage gives an extra kick too! it's ok without the fish, chicken is tasty enough
Pete, for my dish i dont know if it makes a difference but my mum did it that way so i have always done it too. the rice before cooking is fried over a wok with other ingredients like garlic and small onions. only then is left to cook in the rice cooker. according to her, then the rice will not clump together .... but biji demi biji if u know what i mean
Bengbeng : Pre frying the rice with shallots and garlic would make the dish very nice. True it will not clump together because there is oil around the rice grain.
ah.. that explains the Chemistry ascpect of it. :)
i was looking for the right word.. i had to resort to biji but u had the right word... grain :) hhahahaha
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