Claypot Chicken Rice

Ingredients

• 450 gram (1 lb.) boneless skinless chicken thigh/breast, cut into 1 inch cubes
• 4 tablespoon oil
• 4 cloves garlic (Indonesian: bawang putih), minced
• 1 inch ginger (Indonesian: jahe), cut into 6 sliced
• 3 rehydrated dried shiitake mushrooms, thinly sliced (*)
• 2 Chinese sausages (Chinese: lap cheong), thinly sliced diagonally
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon ground white/black pepper
• 2 rice cooker cups rice (or regular 1 1/2 cup rice), washed and drained
• enough water to cook rice according to your rice cooker (mine needs 3 rice cooker cups)
• 1 teaspoon sesame oil
• 2 scallions (Indonesian: daun bawang), thinly sliced diagonally
• Marinating sauce
• 1 tablespoon oyster sauce (Indonesian: saus tiram)
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 2 inch ginger (Indonesian: jahe), grated

Instructions

1. Marinate chicken breast with the marinating sauce, set aside for 15 minutes.
2. Heat oil in a frying pan/wok, sauté garlic and ginger until fragrant, about 2 to 3 minutes. Add shiitake mushroom, Chinese sausages, chicken cubes along with all the marinating sauce, then season with
3. salt, sugar, and ground white/black pepper. Cook until chicken is no longer pink.
4. Add the rice into the pan/wok, stir until well combined. Note that the rice is not yet cooked at this stage, it just got mixed in with the rest of the ingredients in the pan/wok. Transfer all the mixture from the pan/wok into a rice cooker pot, add the required water to cook the rice (this should follow the instruction for your rice cooker), then drizzle with sesame oil.
5. Cook in the rice cooker, with a simple "cook rice" function or "white rice" function for fancier machines, until it turns to "keep warm", wait for 15 minutes, then open the lid and add the sliced scallions. Fluff the rice with a paddle and serve immediately.

• Notes

  • (*) Soak dried shiitake mushrooms in hot water until soft and fluffy, remove stems, then thinly sliced. You can use the soaking water as part of the water to cook the rice.

Claypot rice

INGREDIENTS

6 dried shiitake mushrooms

4 boneless, skinless chicken thighs, cut into 1/2-inch pieces

2 teaspoons brown sugar

1 teaspoon cornstarch

2 tablespoons oyster sauce

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Chinese rice wine

1 teaspoon sesame oil

Fine salt and white pepper

2 tablespoons vegetable oil

2 cloves garlic, minced

1 Chinese sausage, sliced diagonally into 1/4-inch pieces

1 cup white jasmine rice, rinsed and drained

1 1/2 cups chicken stock

2 scallions, finely chopped



DIRECTIONS

1. In a small bowl, soak the mushrooms in warm water until soft, about 30 minutes. Rinse the mushrooms and pat dry. Remove the stems, thinly slice the caps and set aside.
2. Mix the chicken, brown sugar, cornstarch, oyster sauce, light soy sauce, dark soy sauce, rice wine, sesame oil, 1/8 salt and 1/4 teaspoon pepper in a medium bowl. Cover and place in the refrigerator to marinate for at least 20 minutes.
3. In a wok or large nonstick pan over high heat, add the vegetable oil, swirling to coat. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the marinated chicken and stir-fry for 1 minute. Add the sausage and shiitake mushrooms, stir-fry for 30 seconds more. Transfer to a platter and set aside.
4. Place the rice and chicken stock in a clay pot or heavy metal pot and bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, allowing the rice to steam for 15 minutes.
5. Spread the chicken stir-fry over the rice and continue to steam, covered, over low heat until the chicken is cooked through, about 15 minutes. Stir thoroughly, garnish with scallions and serve immediately.

http://www.cookingchanneltv.com/recipes/clay-pot-chicken-with-shiitake-mushrooms-and-chinese-sausage.html

Nasi Goreng Daun Kesum

Resepi Nasi Goreng Daun kesum

• 4 mangkuk nasi sejuk ( anggaran 4 org makan )
• 100 g daging ( potong kecil2 )
• 4 ulas bawang putih- ditumbuk
• 2-3 biji bawang merah ( ikut saiz ) – ditumbuk
• 6 biji cili api -ditumbuk
• 1/2 inci belacan – ditumbuk
• 2 biji telur
• sos tiram secukupnya
• 10-15 helai daun kesum – di hiris nipis2
• garam secukupnya

Cara Penyediaan

1. Tumis bahan tumbuk hingga wangi, kemudian masukkan daging dan sos tiram.
2. Masak seketika hingga daging empuk kemudian masukkan nasi sejuk.
3. Kacau rata nasi tadi kemudian sesuiakan rasanya.
4. Last sekali baru masukkan daun kesum, kacau seketuka dan tutup api…