Thursday, August 06, 2009

Claypot Rice Using Rice Cooker




Ingredients
Rice
Chicken, diced
Chinese sausage, sliced
Chinese mushroom, sliced
Salted fish, diced
Garlic, chopped
Black soy sauce (about 1 tablespoon)
Light soy sauce (about 5 tablespoon)

Marinate your chicken with...
Light soy sauce
White Pepper
Sesame oil
Corn flour (1 teaspoon)

1. Wash and drain your rice.
2. Heat up the wok, add oil and saute the chopped garlic till fragrant.
3. Add in salted fish, fry till crispy.
4. Throw in marinated chicken. When the chicken is almost done, add in mushroom.
5. Stir-fry for a few seconds and add in rice.
6. Add tiny amount of water if rice is sticking to the wok. Then, add dark soy sauce and light soy sauce to your rice.
7. Transfer everything in the wok to the rice cooker.
8. Add 2/3 water and 1/3 mushroom water to the amount of rice you are cooking.
9. Switch on your rice cooker and wait.

Note
- mushroom water is the water retained when you soak your dried Chinese mushroom
- usually, 1 cup of rice is about 1 1/3 cup of water, depending on the softness of rice you desire
- dark soy sauce is to colour the rice while light soy sauce gives you the saltiness

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