Sorry for the long absence here. MIL and SIL came to UK last month and we just moved into a new place and got our broadband last few weeks.
I have always wanted to try cooking claypot rice but I don't have any claypot in my kitchen. Nvm, my cooking spirit will not be dampened so easily. So, I try searching for a similar recipe online until I found this yummy recipe.
I adjusted the ingredients as I have a small rice cooker (can only cook max 3 cups). You can click the original link to cook for a bigger portion. Mine can only feed 2 people.
=Ingredients=
2 cups of rice
1 large chicken thigh
3 chinese dried mushrooms (presoaked, don't throw away the water)
3 salami or 'lap cheongs'
1 large red onion
5 slices of ginger
2 tbs cooking oil
warm water
=Marinade for chicken=
1 tbs oyster sauce
1 ts white pepper
1/2 ts sesame oil
1/2 tbs Shao Xing wine
=Seasoning=
3 ts light soya sauce
1/2 tbs dark soya sauce
Method
- Soak rice for 1 1/2 hours. Marinade the chicken for the same length of time.
- Heat oil, fry the red onion until golden brown. Remove fried onion.
- With the remaining oil, turn on high heat, add pre-soaked chinese dried mushrooms and ginger and stir fry for about 1 minute. Add marinated chicken and stir fry for another minute.
- Add pre-soaked rice and seasoning and continue frying for about 2 minutes. Sprinkle a bit of warm water to keep the rice from drying out.
- Remove the rice with the ingredients into the rice cooker. Place salami on top of the rice. Pour water (previously used to soak mushrooms) over the rice. Add more water if it is not enough. Turn on the rice cooker and cook.
- Serve it hot and sprinkle some dried onions on it.
