Friday, January 22, 2010
Claypot Chicken Rice (without the Claypot)
Instead of using a claypot, I made this in the rice cooker, and modified the real recipe and made this using whatever I had in the kitchen and it turned out pretty good.
1 cup of rice (uncooked)
1 cup of chicken broth
4 drumsticks ( chop up 2 drumsticks into small pieces)
3 slices of ginger
Spring onions (chopped)
1 tbsp black soy sauce
1 tbsp light soy sauce
1 tbsp kicap manis (sweet sauce- can be found in the Asian market)
3/4 tbsp mirin sweet cooking sauce
3/4 tbsp oyster sauce
1 tsp ginger powder
Dash of pepper and salt
Mix all the ingredients for the marinate together.
Marinate the chicken for about 45 minutes.
Place the two drumsticks on a baking dish, drizzle with some oil and brush some marinate over.
Bake in oven 400 F for about 40 - 50 minutes or until chicken is cooked. (turn chicken over half way during cooking)
Put uncooked rice, chicken broth, ginger and marinated chicken slices in the rice cooker. Add a few spoonfuls of the marinate and stir.
Cook rice. (If your rice cooker is not an automatic one, cook for about 20 minutes or until rice is cooked)
Sprinkle spring onions and fried onions on top of rice and serve.
Note : To make it more authentic, you should add some chinese sausage, shitake/chinese mushrooms and salted fish into the rice. The two drumsticks I made in the oven is just an add-on to the meal and is optional.