Skip to main content

Cheat-Claypot chicken rice -冒牌沙锅鸡饭

Good Tuesday to everyone!
How's your weekends going? I hope everyone had a great time.
大家周二好!! 时间过的好快. 七月来到了最后一天了!!
上个周末煮了沙锅鸡饭, 是冒牌版的. 
当在Esther Phong Hong的部落格看了她们的就很想煮, 可是我没有沙锅呢 :(
就那么巧在我其中一本烹饪的书看到免沙锅也可以煮哦!!!
太兴奋了..快快就煮了 ^_^




This is what I cook for our weekend dinner last week. It's
claypot chicken rice but it is another version. When i saw Phong Hong's and Esther's post their clay pot chicken rice, I too am interested to give it a go BUT I don't have a clay pot :(  

When I saw this recipe from one of the cook book, saying "Traditionally this dish is cooked and serve in a claypot. If you do not have a claypot, cooking the dish in a saucepan or rice cooker will produce similar result" 
Oh wow! No claypot also can cook up this dish. I decide to use my electronic pressure cooker to cook a cheat claypot chicken rice.. lol

I  use chicken cutlet, about 350g (a mixed of tight, drumstick and some breast meat) chopped into bite-size chunks. Marinade with fresh ginger juice (scrub of the ginger skin, grated and squeeze out the juice), soy sauce, oyster sauce, sugar, salt and pepper for about 20 to 30 minutes. Wash the rice thoroughly and drain. Pour rice and water into pressure cooker inner pot, use high pressure and cook for 7 minutes. After 7 minutes release pressure at once. (Do be careful as the steam release from the pressure cooker is very very hot) 


pic A
1- marinated chicken
2- arrange marinated chicken  and chinese sausage on top of the cooked rice.  Sprinkle 5 tbsp of water onto the rice. Cover and cook for another 7 minutes.
3- After 7 minutes of pressure cooking, chicken is cooked.
4- Puff/ flake up the rice and lightly stir to combine everything on top together.

pic b
Lazy me...i zap my shallots in mircowave to get the fried shallots :p
为了方便加上懒 :p我用了微波炉炸小红葱

 This is the pressure cooker version claypot chicken rice.
用气压锅煮的沙锅鸡饭...还可以吧!! 味道可是很好呢!!


This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and me, my little favourite DIY , hosted by Alvin from Chef and Sommelier, at this post.


Photobucket

The Little Thumbs Up event starts on first Tuesday of the month until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is GINGER for July 2013 and link with us at this post anytime until 31th July 2013. Don't forget your thumbs up or display this badge! And please make sure that:
(1) Your post must be a current post preferably within July 2013 . 
(2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kidsmy little favourite DIY or/and Alvin from Chef and Sommelier. For more details, please see this.

What after July 2013? Yen from Eat your heart out will be the next host of AUGUST 2013 and her theme is EGGOnly for Yen's event, she is starting hers on 1st August 2013 so that we can link with her 6 days earlier - Please note!

All the upcoming ingredient themes and hosts for the forthcoming months are listed at "Little Thumbs Up" side bar of my blog and hope that you can join in the fun of this event.



'小拇子说好'活动是在每个月的第一个星期二驱动一直到当月份的最后一天.
参与的方法非常简单,您只需烹饪或烘焙一道当月主持人的主题材料就可以了. 7月的主持是Chef and Sommelier 的Alvin和他的主材'姜'.  请把恁的贴子联线到这里贴子上

小提示:
1. 您的贴子必需是最近的作品噢! 比如是2月或3月的.

2. 也请在您的贴子里附上'小拇子说好'的标签后再连您的贴子到
Zoe (Bake for Happy Kids) 和 我 (my little favourite DIY)/ 和Chef of Sommelier

接下来的八月是Yen (Eat Your Heart Out)主持, 活动的主题是'蛋' 
这八月蛮特别, Yen 要本月(8月)的活动从8月1号驱动. 好让人人有提早6天的参与活动.   欢迎大家热烈参与!!  接下来的'小拇子说好' 的活动流程大家可以在mui的部落格的右手边预告将可看到.

This post is also also linked to Cook-Your-Books #2 organised by my friend, Joyce from Kitchen Flavours.


Now lets look at the recipe of this claypot chicken rice..:D

Claypot chicken rice
recipe source: Book of Malaysia Hawker's favourites by Rohani Jelani
(i make some modification in purple)

Ingredients:
500g chicken, skinned and cut into bite-sized chunks (i use 350g chicken cutlets (a mixed of tight, drumstick and breast)
3 cm fresh ginger, peeled and grated. Add in 1 tbsp water and squeeze out/extract  the juice and discard the pulp
1 tbsp soy sauce 
1 tbsp black soy sauce
1 tbsp oyster sauce
1 tsp salt (i use 1/2 tsp)
1/2 tsp ground black or white pepper
1 tbsp sugar
400g (2 cups) raw long-grain rice ( i used 250 g basmati rice)
560ml (21/4) cups water (i use 300ml water)
2 tbsp cooking oil

Garnishes
3 tbsp crispy fried shallots (i zap, 3 peeled and slice shallots in the mircowave to fried them, please refer to pic b)
1 spring onion, thinly slice
1 spring coriander leaves chopped (optional)
seasoned sliced chillies 

To do:
  •  Wash and pat dry the chicken. Combine the ginger juice, soy sauce, oyster sauce, sesame oil, salt, pepper and sugar and rub into the chicken. Set aside for 20-30 minutes to marinate.
  • Wash rice thoroughly and drain. Place the rice and water in a claypot and bring to boil. Then reduce the heat and simmer, covered for 15 minutes until most of the water has been absorbed.
  • Place the marinated chicken on top of the rice and pot with a tight-fitting lid and cook on low heat undistributed, for 20 minutes.
  • Flake the rice with a fork, cover and allow the rice to cook for another 15 minutes. Garnish with the crispy shallots, spring onion and coriander leaves and serve with a small bowl of **seasoned slice chillies on the side. 
**Seasoned Chillies
10-15 chili padi, deseeded and thinly sliced
2 tbsp soy sauce
2 tbsp fresh lime juice
Combine the chilies, soy sauce and lime juice in a small bowl and serve.


my modifications:
  • Wash rice thoroughly and drain. Add rice and water into pressure cooker inner pot and cover and locked the steam valve. Cook on high pressure for 7 minutes.
  • Once it is cooked, release the steam pressure immediately.Add marinated chicken pieces on top of cooked rice. Sprinkle 5 tbsp of water on rice. Cover and locked the steamed valve. Again cook on high pressure for 7 minutes.
  • After 7 minutes let the steam pressure in the cooker sit in for another 2 minutes. 
  • Release steam pressure (Do be careful as the steam are very HOT)
  • Flakes up the rice and combine everything together. Please refer to pic a.
  • Serve warm and ENJOY!!

********

Comments

  1. A delicious one-pot meal! Never fails to bring a satisfied smile to my family! And like you, we love having it with crispy fried shallots and also lots and lots of chopped spring onions!
    Thank you for sharing this delicious meal with CYB!

    ReplyDelete
  2. 哇!这个饭,看了特别开胃哦。下次学做这个。

    ReplyDelete
  3. Wow, you make it with pressure cooker, that's wonderful.

    ReplyDelete
  4. Oooo, I like you topped the claypot chicken rice with deep fried shallots. Looking at your claypot chicken rice has reminded me that I haven't had the authentic one for a long long time.

    ReplyDelete
  5. mui mui, mine was also cooked in the rice cooker. But put inside the claypot just to show off hah! hah! Your cheat version is making me hungry now as I know how delicious it is. And thanks for the mention!

    ReplyDelete
  6. Thanks for the mention, Doreen! One day i will try cooking this in the pressure cooker, great idea :)

    ReplyDelete
  7. Hi Mui Mui, I love this easy recipe. We always cook it in rice cooker/saucepan on hob then serve in claypot. Haha!

    ReplyDelete
  8. Mui Mui, your one pot chicken rice is yummy leh. Will try this soon. Thanks for sharing :)

    ReplyDelete
  9. cheat version! I like! :)

    ReplyDelete
  10. HI Mui! Your post is the 108th entry for this month's LTU!

    Just like 水浒传中的“一百零八条好汉”!

    ReplyDelete
  11. Hi Doreen,

    I'm thinking of buying a pressure cooker but can't convince my husband yet for this purchase. Showing him your delicious express claypot rice should be able to convince him :D

    Love your super cool idea of "frying" shallots in microwave. Will try that too!

    Zoe

    ReplyDelete
  12. Hi Doreen, very delicious. I can cook this during my busy weekend at my MIL's place. Thanks for sharing.

    ReplyDelete
  13. Ooooh...another new version of recipe for me to try. Yummy Yummy, thanks.m

    ReplyDelete
  14. mui u ve reminded me long time never eat claypot chicken rice, I m craving for it

    ReplyDelete
  15. This is one fantastic pressure cooker chicken rice :D There's no difference as far as I can see , well , except the burnt crust at the bottom , which is actually a good thing !

    ReplyDelete
  16. quick and easy version of claypot chicken rice.

    ReplyDelete
  17. wow, super fast to use pressure cooker..and also didnt know about making fried shallots using microwave...you pandai!

    ReplyDelete
  18. Hi Mui Mui, love your claypot chicken rice, look wonderful. The fried shallots look so inviting, I would love mind with extra fried shallots. :))

    Have a nice day.

    ReplyDelete

Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)