Rice Cooker Claypot Rice

Claypot Rice is another Singaporean dish, suitable to be included into the menu of my National Day home feast. The rice cooker version is a fuss-free version if you do not have a claypot.


Ingredients:
- 4 sausages, sliced
- dried mushrooms, sliced
- dried fish, shredded
- 2 boneless chicken thighs, cut into bite-size
- 1 packet of spring beans, sliced
- 3 cups of rice, washed
- 3 cloves of garlic, crushed
- 2 tablespoons of dark soya sauce
- 1 tablespoon of light soya sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 1 tablespoon of shaoxing wine
- 1 tablespoon of corn flour

Procedures:
1)Put the rice to cook in a rice-cooker (1:1 for rice and water ratio)
2) Marinate chicken in dark soya sauce, oyster sauce, light soya sauce, sesame oil, shaoxing wine and corn flour.
3) In a frying pan, add some vegetable oil and fry garlic until fragrant. Add chicken, dried mushrooms, spring beans, dried fish and sausages and fry until cooked.
5) Add ingredients to the half cooked rice in the rice cooker.
6) When the rice is cooked. Mix the ingredients. Serve.

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