Thursday, 24 May 2012

Chicken Rice Using Happy Call Pan


My inspiration of this dish came from my boy who loves to eat chicken rice but he hates those bits and pieces of crashed garlic or ginger that are hidden in between the rice which some of the chicken rice stalls added. So in order to let him enjoy his favourite food and at the same time prepared it in a more healthier way by reducing the oil and salt used, I decided to incorporate my HCP Claypot Rice method into this cooking this dish.

And to cut short the cooking process and get everything ready for meal in a quicker time, Happy Call Pan (HCP) method definitely comes in handy for those who owns one. But don't worry if you don't because you still can apply this recipe using your rice cooker(use broth according to rice cooker method) as well as normal claypot which would produce similar result too.


STEAMED CHICKEN RICE
(using Happy Call Pan)


My Happy Call Pan version of Steamed Chicken Rice which is done in less than 30 minutes.


(Serves: 2- 3 |       Preparation: 5 minutes |        Cooking: 25 minutes)

Ingredients:
1/2 Portion of Chicken, around 500 - 550g
3/4 Teaspoon of Sea Salt
3/4 - 1 Tablespoon of Ginger Juice
1.5 Cup Cooked Uncooked Long Grain Rice
3 Cups Chicken Broth(refer to the broth recipe below)
1 Stall of Lemon Grass, cut into 2 sections and lightly pound
4 Garlic Cloves, lightly pound
3 Slices of Ginger
1 Teaspoon Sesame Oil
2 Knots of Pandan Leaves

Method:-
1. Clean and rinse the chicken, pat dry with kitchen paper towel and rub the sea salt all over the chicken together with the ginger juice(the marinade helps to tenderise the meat of the chicken during cooking).

2. At the meantime, rinse the rice thrice and drained well. Add 1 teaspoon of sesame oil in the Happy Call Pan (HCP), saute the garlic, ginger and lemon grass till fragrant, stir in the drained rice together with the pandan leaves, 1/4 teaspoon salt and continue to pan-fry for another 1 to 2 minutes till the rice is fragrant and dry(grains can be seen separated individually).

3. Slowly pour in the chicken broth and give the mixture a quick stir. Cover the pan(don't lock) and let the mixture simmer on the lowest heat for about 3 - 5 minutes till the soup broth reduce by half.

4. Next open the HCP, place the marinated chicken on top of the rice. Cover(lock) and continue to simmer for another 15 - 20minutes depend on the size of the chicken. (try pushing a skewer or chopstick into the flesh of the drumstick if the juices run clear out of the hole its cooked)

5. Off the heat and the chicken rest in the HCP for another 5 minutes before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tips:-
~ Use the same measuring cup(from the rice cooker) to measure both the rice and broth for this recipe.

~ 4 Chicken Drumsticks or 6 wings can be used to replace 1/2 portion of the chicken according to your preferences.




CHICKEN CABBAGE SOUP


This is one of my favourite childhood soup which my great-grandmother used to cook together with her signature Hainanese Chicken Rice. Often she would choose between using Napa Cabbage or just normal Cabbage together with some minced meatballs or fish balls to enhance the flavour of the soup. And since then, this is one of my favourite soup which I would cooked to go with my chicken rice.


(Makes: 1.5 Litres      | Preparation: 5 minutes         | Cooking: 20 - 25 minutes)

Ingredients:
1 Medium Size Napa Cabbage (Chinese Cabbage)
2 Chicken Drumstick or 3 Sets Chicken Bones
2 Slices of Ginger
4 Garlic Cloves
2 Stall of Spring Onion, cut into sections
1 Teaspoon of Cooking Oil
1.8 Litre of Water
Some Fish balls, optional

Method:-
1. Remove the leaves of the Napa Cabbage, rinse with water and cut it into thick slices. Set aside.

2. Using a medium stock pot, saute garlic, ginger and spring onion with 1 teaspoon of cooking oil until fragrant. Add in half portion of the Napa Cabbage and fry till almost wilted.

3. Add in water and bring the mixture to boil. Lower the heat and simmer for about 20 minutes and you can use some of the stock for cooking the chicken rice above and reserve the rest for later use.

4. Before serving the soup with the chicken rice above, bring it to boil and add in the remaining cabbage and fish balls if using and let it simmer for about 5 minutes, season with salt and it's ready to be served.


In about 30 minutes of time, you can enjoy a pan of quick and easy homemade chicken rice which is healthy, less greasy and plus points are you don't need to do a lot of washing for this. For more short-cuts method, you can even replace the chicken broth with water or ready bought stock broth(eg: Swanson Chicken Broth) from the supermarkets.

Hope you would enjoy my version of Steamed Chicken Rice which is prepared using Happy Call Pan. For more recipe on using Happy Call Pan you can refer to the link HERE.

19 comments:

  1. Must give this a try in the Happy Pan. Thanks for sharing.

    ReplyDelete
  2. Hi Ellena, is this cooked with the normal panor the deeper one?

    ReplyDelete
    Replies
    1. Jeannie, this is the brown deeper pan. You can cook up to 2 cups of rice :) HTH

      Delete
  3. aww this is my all time fave specially when the weather is cold... the chicken soup with ginger is awesome :)

    ReplyDelete
  4. aww...my fav chicken rice...its really tempting!!....frst time to ur blog....glad to follow u!

    ReplyDelete
  5. Hi Ellena, I guess ur recipe meant to use uncooked rice instead of cooked rice as it now refers to? Michelle

    ReplyDelete
    Replies
    1. Hi Michelle,

      Yup, it should be uncooked rice :) Thanks for pointing it out. I have already made the changes.

      Delete
  6. GOH 31/5/12 701PM Hi Ellena, Can I Use The Red one?

    ReplyDelete
  7. Hi Ellena, can I use the normal red HAPPY CALL instead of the brown one?:)
    Veronica

    ReplyDelete
  8. Hi Goh and Veronica,

    Yes, you can use the normal red pan for this recipe instead of the brown deeper pan. :)

    ReplyDelete
  9. Hi Ellena,
    I really appreciate your sharing of chicken rice recipe. U even went to the trouble of putting in the picture (which is so encouraging)...
    Thanks a 1,000,000..
    Suzanne

    ReplyDelete
  10. Hi Ellena,
    Thanks for sharing. I tried cooking it today and my girls love it. Thanks again!!
    Regards,
    May

    ReplyDelete
    Replies
    1. You are welcome May :) Glad that it works for your family!

      Delete
  11. Hi Ellena

    Its great tumbling into yr blog and I enjoyed browsing thru your collection of recipes. I tried cooking the Steamed Chicken Rice (Happycall) today and I can said the chicken turned out fabulous...juicy and tender..the rice was fragrant...I just need to improvise the texture and taste of the rice.
    Once again, thanks for the wonderful blog...

    Regards
    Jennifer

    ReplyDelete
    Replies
    1. Hi Jennifer, thanks for your feedback and kind words. I am glad this quick and easy recipe works at your end :)

      Delete
  12. hi Ellena,

    how do i cook the chicken rice with the happy call for 5 person?

    Regards
    ling

    ReplyDelete
    Replies
    1. Hi Ling,

      May I know what is the size of your happy call pan? If it is a deeper pan, i think you can cook 2 - 2.5 cups of rice in it and perhaps use drumstick debone drumstick (x5) which is easier to cook through? HTH :)

      Delete
  13. Hi Ellena,
    For the cabbage soup , when do I add the chicken?
    Thanks, AG

    ReplyDelete
  14. More happycall pan recipes please!

    ReplyDelete

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Regards
Ellena (Cuisine Paradise)

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