Wednesday, 16 November 2005

Claypot Chicken & Sausage Rice

Last few days, I just bought a book that consists 38 recipes on making different type of Claypot Rice. Some are really very easy to make and all you need to do is just cooked the rice and arrange the prepared ingredients on top, covered and cooked over low heat for a few minutes. After which leave it on the stove covered for 15 minutes and you can enjoy a pot of yummy homecook claypot rice within 30 minutes


Ingredients: (serves 2)
1 Cup Uncooked Rice
1 Pair of Chinese Sausage
4-5 Chicken Wings
3 Medium Fresh Mushroom, cut into thin slices
1 Stalk Spring Onion, cut into 5cm long
2 Slices Of Ginger
1/4 Broccoli, cut into florets

Seasonings:
1/2 Tablespoons Cornflour
2 Tablespoon Oyster Sauce
Suitable Amount Of Pepper

Claypot Sauce:
2 Tablespoons Warm Water
1 Teaspoon Dark Soy Sauce
1/2 Teaspoon Light Soy Sauce
1 Teaspoon Sugar
1/4 Teaspoon Chicken Powder Stock

Methods:
1. Wash rice and and soak with suitable amount of water to cook the rice in a claypot for at least 1 hour.
2. Clean chicken wings, cut it into smaller portion and marinate it together with seasonings, spring onion and ginger. Set aside in the fridge to marinate for about 30 minutes  .
3. Remove the outer skin of Chinese sausage, cut it into thin slices and set aside.
4. Cook rice on high heat uncovered until the water almost dry up, arrange chicken on it follow by the remaining spring onion, Chinese sausage and mushroom.
5. Next drizzle some oil from the sides of the claypot into the rice, covered and cook over low heat for 3 minutes.
6. Drizzle sauce slowly on top of the chicken mixture then covered and cook over medium heat for another 2 minutes.
7. Switch off heat, covered and let it continue to cook with the remaining heat for another 15 minutes. Arrange blanched broccoli on top and served.



Notes:
- You can used any parts of the chicken instead of chicken wings.
- You can replaced Broccoli with any type of green vegetables according to your preference .

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