Tag Archives: Rice

Claypot Chicken Rice


2 cups rice (300g)
2 cups water (350ml)
2 chicken drumsticks (300g)
5 dried Shitake mushrooms
2 dried Chinese sausages
2 stalks mustard greens
50g salted fish

Marinade for Chicken:

1 tbsp oyster sauce
1 tbsp dark soya sauce
1 tsp sesame oil
1/2 tbsp ginger juice
1 tbsp Chinese rice wine
a dash of pepper
1 tsp cornflour


1. Soak mushrooms in warm water till softened. Cut off stalks, drain and squeeze dry.

2. Wash sausages and cut each into 6 to 8 pieces. Wash vegetables and cut into pieces.

3. Fry salted fish in a little oil till crispy and crumble into small pieces.

4. Wash and cut chicken drumsticks into pieces. Mix with marinade and salted fish and set aside for 30 minutes.

5. Wash rice, drain and put into the claypot with the water and 1 tbsp of Maggi concentrated chicken stock. Bring to the boil over high heat. When steam holes appear on rice, add the chicken, mushrooms and sausages.

6. Cover claypot and continue to cook over low heat for another 15 to 20 minutes till chicken is cooked.

7. Add vegetables on top, cover and cook for a further 5 minutes. Remove from heat and let stand for 10 minutes.

8. Mix well before serving and drizzle some dark soya sauce over the rice.

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Posted by on September 6, 2011 in Asian Main Dishes


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Hainanese Chicken Rice

Love 4 Hainanese Chicken Rice

Ingredients For Chicken:

1 chicken (about 1.8 kg)
1 large piece ginger, smashed
3 cloves garlic
1 tbsp salt
1 tbsp sesame oil
1/2 tbsp light soya sauce


1. Wash chicken and remove excess fat. Stuff chicken with salt, smashed ginger and garlic.

2. Fill a deep pot with water making sure water level is enough to immerse chicken. Bring to a boil and when boiling put in the chicken and cook over low heat for 25 to 30 minutes till chicken is cooked.

3. Remove chicken and drain liquid from the body cavity. Retain chicken stock for making rice and soup. Scoop out oil for making the chilli sauce.

4. Add 2 tbsp salt to a big pot of water. Dip chicken in and let it soak till it has cooled down. Drain and brush chicken with 1 tbsp sesame oil mixed with 1/2 tbsp light soya sauce.

5. Cut chicken into bite-sized pieces and serve, garnished with sliced cucumber, tomatoes and coriander leaves.

Ingredients For Chicken Rice:

600gm fragrant rice
700ml chicken stock
5 cloves garlic, minced
8 shallots, minced
1 small piece ginger, smahed
4 pandan leaves, knotted
4 tbsp corn oil
1 tsp salt


1. Wash rice, drain in a colander and leave to stand for 10 minutes.

2. Heat 4 tbsp corn oil over high heat in a wok. Add minced shallots and garlic, ginger and pandan leaves, and fry till fragrant.

3. Add rice grains and stir-fry for 3-4 minutes. Transfer to a rice cooker, add chicken stock and salt. When rice is cooked, remove ginger and pandan leaves.

Ingredients for Chilli Sauce:

10 fresh red chillies
6 cloves garlic
5 shallots
2.5 cm piece young ginger
Chicken oil
Juice of 10 limes
2 tbsp vinegar
2 tsp salt
2 tsp sugar


1. Blend chillies with garlics, shallots and ginger. Add vinegar, lime juice and chicken oil. Add salt and sugar to taste.

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Posted by on September 6, 2011 in Asian Main Dishes


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