Monday, March 16, 2009

Microwave Claypot Chicken Rice

The recipe is from Su, a very talented young lady whose forte is actually baking. I always drool over her beautiful creations!

Ingredients :
1 cup rice
300ml water
1 tbsp chopped garlic
20gm salted fish (I omit)
2-4 tbsp oil

Ingredients A:
250g chicken pieces
2 tbsp oyster sauce
1 tsp thick soy sauce
1 tsp sesame oil
15 g shredded ginger
4 pcs black mushroom - quartered

1. Wash the rice and soak in water for 10 minutes.
2. Cover the rice and cook for 10 mins on power medium.
3. In a microwave-safe dish, brown the garlic and oil together for 2-2.5 mins on power high. Then add the salted fish and cook for 0.5 to 1 minute on power high.
4. Add Ingredients A to the garlic oil & salted fish, and mix well.
5. Pour this mixture on top of the rice. Cover and cook for 5-6 mins on power medium. Let it stand for 10 mins and serve.

  • I usually use the standard cup (180ml) which comes with the rice cooker. But looking at the proportion of water, I used the 240ml baking cup.

  • I used boneless and skinless chicken breast. to improve the flavour, I marinated it overnight with 1 tsp chinese wine, 1 tsp cornstarch and 1 tbsp abalone sauce. I'm not sure if this step does anything to tenderise the meat, but I would do it anyway.

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