Recipes

Claypot Rice

INGREDIENTS

• 300 gm Kinmemai Better White rice
• 2 Chinese Lap Cheong
• 400 gm Chicken with bones
• 30 gm Chinese black mushroom
• 20 gm Salted Fish
• 150 gm Chye sim
• 15 gm Ginger
• 20 gm Spring onion
• 5 gm Coriander

Marinade:

• 15 gm Oyster sauce
• 10 gm Dark soy sauce
• 15 gm Light soya sauce
• 5 gm Chicken stock powder
• 3 gm White pepper powder
• 3 gm Sugar
• 15 gm Hwa Teow wine
  

 

INSTRUCTIONS

1. Place Kinmemai Better White rice to cook with boiling water (300g) in a clay pot. When the water boils, lower down the fire and let it simmer.
2. Steam the lap cheong, cool down and sliced it slantly into 0.3cm thick.
3. Washed the chicken and chopped it into bite size pieces.
4. Marinate chopped chicken with bones with the marinating sauce and set aside.
5. Soak in boiling water till soft, slice it into 2 pieces.
6. Cut it into small even pieces and deep-fry in oil till crispy.
7. Soak chye sim, washed and cut it into 2 inch length. Wash, peel and slice into thin slices.
8. Use for garnish, cut it into 2 inch length.
9. Garnish.
10. To marinate the chicken with bones
11. Cook Kinmemai Better White rice in clay pot. When the rice is about to cook, add in marinated chicken, slice mushroom, deep-fry salted fish, Chinese lap cheong and ginger.
12. About 10 minutes, add in chye sim, soya sauce, and dark soya sauce to cook.
13. Stir evenly and adjust the taste.
14. When about to serve, add in coriander and spring onion and cover it for a while before serving.