Ingredients
For the rice:
2 cups White Rice
2 1/2 cups Water
1 tbsp Oil
1 pc Chinese Sausage - Slice it
For Mushroom & Dry Shrimps:
15 pcs Dried Shiitake Mushrooms
2 tbsp Dried Shrimp - Soak it & Set Aside.
3 nos Sliced Small Onion
1 tsp Shaoxing Wine
1/2 tsp White Pepper Powder
1 tbsp Oil
For marinade:
500 g Chicken - Cut In Pieces
1 tbsp Light Soy Sauce
1 tbsp Shaoxing Wine
1 tsp Ginger , Grated
1 tsp Sugar
1/2 tsp Salt
1/2 tsp White Pepper Powder
1 tbsp Cornstarch
For the sauce:3 cloves Garlic , Crushed it
4 tbsp Oyster Sauce
2 tsp Sugar
2 cups Vegetables (Optional)
1 tbsp Chopped Spring Onion
Method:
1) Rinse rice a few times and drain.
2) Soak the rice with water for 30 minutes.
3) Rinse shiitake mushrooms and add warm water to cover.
4) After re-hydrate slice the mushroom.
5) Heat oil saute the sliced small onion and dried shrimps follow by add in mushroom.
6) Add in some Shaoxing wine and white pepper powder. Set aside.
7) Marinate the chicken with light soy sauce, Shaoxing wine, ginger, sugar, white pepper powder and salt in a large bowl.
8) Then mix in cornstarch by hand until chicken is evenly coated.
9) Add 2 1/2 cups water & 1 tbsp of oil into the a clay pot and bring to boil.
10) Drain rice and add into clay pot.
11) Continue to cook and stir, until the water is almost absorbed by the rice, about 5 minutes. Cover and simmer over lowest heat for 10 minutes.
12) About 10 minutes add in mushroom, dry shrimps, follow by chicken and top with sliced Chinese sausage.
13) Cover the clay pot and turn to low heat continue to cook for 15 to 20 minutes or until the chicken fully cooked. (At this time don't open the cover)
14) When the rice is ready drizzle the sauce on top of the rice.
15) Garnish with chopped spring onion and serve with vegetable & rice.
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