Claypot rice, stir-fried greens, and Chinese tea. A perfect combo for a family dinner on the weekend. The best part is that I cooked this in the rice cooker 😉. It so easy, yet so delicious.
Ingredients
Chicken
- 2 lb boneless, skinless chicken thigh, cut into bite-size pieces
- 1 tsp salt
- 1 tsp msg
- 1 tsp dark soy sauce
- 2 Tbsp oil
Rice
- 1 thumb-sized ginger, shredded finely
- 4 cloves garlic, minced
- 6 shallots, thinly sliced
- 4 Tbsp oil
- 4 cups jasmine rice, washed and drained
- 4 cups boiling water
- 8 dried mushrooms, soaked and sliced
- 2 pairs of Chinese sausage, sliced and fried
- fried shallots for garnish
Seasoning
- 2 Tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp msg
- 1 tsp salt
- 1 Tbsp sesame oil
- 1 tsp chicken bouillon granules
- 1/4 tsp white ground pepper
Directions
Chicken
- Marinade the chicken in the salt, msg, and soy sauce for at half an hour.
- Heat 2 Tbsp of oil in a hot pan and fry till chicken is cooked and browned. Set aside.
Rice
- Heat 4 Tbsp oil in wok and fry shredded ginger, shallots, and minced garlic until brown.
- Add the mushroom and stir-fry until the mushrooms is lightly browned.
- Add the rice and fry till the oil is absorbed.
- Transfer the rice and mushrooms to the rice cooker. Add the water and seasoning.
- Cook according to setting of the rice cooker. I like the rice to be harder, so I used the harder setting.
- When the rice is cooked, cover it with the cooked chicken and fried sausages. Â Continue to keep warm until ready to serve.
- Garnish with fried shallots and a sprinkle of white pepper.
- Serve hot with some stir-fried greens and Chinese tea.
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