Thursday, November 4, 2010

Steamed Chicken Rice with Salted Fish (咸鱼鸡饭)

This is the simplified version of the Chicken Claypot Rice, an ideal one-dish meal for the busy working mum.

Steamed Chicken Rice, served with Chinese Long Cabbage soup

If you marinate the chicken and soak the mushrooms in the morning, preparation + cooking in  the evening only takes approximately 45 minutes and all is cooked in the rice-cooker, i.e. you are free to do whatever you need to do during this time - take your shower, read the papers, help your kids to unpack.... while waiting for your dinner. 

Ingredients (for 3 persons)
2 chicken legs (you can use other parts of chicken)
3 Chinese dry mushrooms (soak in water till soft)
Salted fish (small piece, wash and cut into few smaller pieces)
1 heap cup of uncooked rice
1/3 tsp salt
1 tsp dark soya sauce
1 tbsp of shallot oil (oil from frying shallots) - optional
Spring onion (chopped - for garnish)

1 tbsp oyster sauce
1 tbsp soya sauce
1 tbsp cooking wine
1 tsp sesame oil
1 - 2 tbsp water
1 tsp corn flour
1 tbsp grated ginger

1) De-bone the chicken legs, cut the meat into smaller bite-size pieces (use the bones for the vegetable soup - see below).  
2) Marinate the chicken meat for 4 to 5 hours (place in the refrigerator).
3) Squeeze water from mushrooms, cut into smaller pieces.  Reserve liquid for cooking the rice.
4) Wash the rice and put in rice-cooker.  Add salted fish, 1/3 tsp salt and water from soaking mushroom & top-up with more water if necessary (total liquid = as per normal cooking plain rice).  Cook the rice.
5) When the rice is almost cooked (about 2 minutes before switching from "cook" to "keep warm"), add the marinated chicken and mushrooms.  Keep cover for another 10 minutes after cooker sign indicated "keep warm".
6) Add spring onion, a dash of pepper and drizzle with shallot oil & dark soya sauce.

Chinese Long Cabbage Soup
I like to add a soup to go with the rice.  If you are using other leafy vegetables instead of cabbage, there is no need to stir-fry the vegetables.  Just boil the chicken bones in water and add the vegetables at the end.

1) Blanch the chicken bones (from above recipe) in hot water.
2) Heat pot, add a little oil and 2 slices of ginger.
3) Stir-fry the Chinese Cabbage lightly and add sufficient water.
4) Add the blanched chicken bones and cook for 20 minutes over medium heat.
5) Add salt to taste.
6) Add some dry seaweed flakes or a beaten egg.

Cooking tips:
1) Keep the chicken skin on for cooking with rice.  It adds a nice aroma to the dish.  You can discard the skin after cooking or while eating.

2) De-boning the chicken legs for use in soups to stretch your dollar further- one ingredient two dishes!  

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