[3 Videos + 4 Recipes] Philips Deluxe Collection Multicooker (HD 2145) - 飞利浦智慧万用锅

Recently I added a new kitchen helper known as "Philips Deluxe Collection Multicooker". With this intelligent cooking system it can help to slow cook, pressure cook as well as multi-cook (pot roast, bake or yogurt) all in one appliance. The cooker also comes with "Add Ingredient" and "Sauce Thickening" functions that helps to cook food to the texture you prefer with one single touch of the button. Below are my verdict on using this cooker as well as some simple recipes for your reference.

最近新添了一个厨房好帮手；飞利浦智慧万用锅。它采用了高温蒸气的烹调方法让你更轻松的掌控：煎，煮，蒸，炖，烤的技巧。这里就让我和大家分享我的用后感和简易食谱。

Chong Pang Food Centre - Our Favourite Place For Satisfying Meal

In Singapore, after a long day at work, most of us (especially young couples) tend to eat out because by the time we get home it’s already too late (around 7pm) to prepare dinner and do the washing-ups. Furthermore, on days like closing of the month or working overtime, I am sure a satisfying meal with hearty dish and a comfort beverage will instantly lift up your mood and chase away the blues despite your busy schedules and tiring day.

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.

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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.