So tiring after a long day's work (tee hee)... oh well, I decided to cook a huge pot of Claypot Chicken Rice (with modifications)... enough for 2 nights worth (or 4 people)...
I can't remember if I've posted this here before, but anyways... the difference with this set is that I didn't use Chinese Black Mushrooms as I ran out of them. I replaced it with Champignons instead.
Also, I have salted fish!! *slurp*
The ingredients... 1 chicken breast (cubed), 2 tablespoons of soya sauce, 2 tablespoons of oyster sauce, 1 teaspoon of ginger juice, 1 teaspoon of sugar, 1 tablespoon of sesame oil.
Mix it all up and marinate for 30 mins (minimum)
The salted fish (ham yue) and the Chinese sausages (lap cheong)
Slice the lap cheong
Halve the champignons, and chop the salted fish into 1cm size squares...
In a bowl, add 1 tablespoon of soya sauce (light, 1 tablespoon of dark soya sauce (thick), 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of chicken stock granules (which I didn't have), 1 teaspoon of garlic oil (which I was too lazy to make) and 1 teaspoon of sesame oil...
Meanwhile, cook about 3 cups of rice in a conventional rice cooker.
Heat up some oil in a pan and fry the salted fish pieces (with 1 teaspoon of sugar)
When it turns golden brown and crispy, dish and set aside...
Fry the lap cheong and set aside. Drain the oil (it would be very oily in the pan now) and leave about 2 tablespoons of oil in it.
Fry the chicken...
Add in the champignons...
The lap cheong again... (you only want to half cook the chicken)
Once the rice starts to bubble and cook...
Add in the chicken mixture into the pot and mix it in well with the cooking rice (sprinkle a few pieces of the fried salted fish)
Cover with the lid and allow the rice to cook normally ...
Once done, this is how it should look like ;)
Dish out and serve *YUMMZZZ*
Looks good...with so much goodies in it. I always like simple home cook food.
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