One-pot chicken rice

During the weekend, I decided to cook the one-pot chicken rice. It is not too much work and I can cook it for lunch and have it for lunch and dinner. For dinner, I just need to heat it up. And so, here is the recipe I used..... this recipe serves 2.

Ingredients:

Chicken chopped into bite size pieces(about 2cm x 2cm). I used 2 pieces of thigh and 2 pieces of wing
A few slices of ginger, about 5 slices
3 cloves of garlic, chopped
About 5 shitake mushrooms, sliced thinly (You can use either dried or fresh mushrooms. If dried, then soak in water for about an hour to soften it first)
1 piece of lap cheong (chinese dried/waxed pork sausages), sliced thinly - optional
A little salted fish (chopped into coarse pieces - about 1 tablespoon after chopped)
2 cups of rice (I used the 160ml cup)
Water (to cook the rice)
2 tablespoons of cooking oil
A few stalks of scallions as garnishing

Marinate sauce:
4-5 tablespoons of light soya sauce (depending on individual taste)
2 tablespoons of dark soya sauce
2 tablespoons of oyster sauce
1 teaspoon of sesame oil

Method:

1. Use the items under "Marinate sauce" section to marinate and refrigerate the chicken for at least 2 hours before cooking.



Marinated Chicken

2. Fry the salted fish in cooking oil until fragrant. Remove from oil.
3. Use the same oil and fry the chopped garlic and sliced ginger until fragrant. Add in the marinated chicken, sliced shitake mushrooms and sliced "lap cheong"(if any as it is optional) and stir fry until chicken is 1/4 cooked.

Sliced Shitake Mushrooms

4. Add in about 2 cups of water and let it simmer for about 3 minutes. Chicken will now be about 1/2 cooked.
5. While waiting for the chicken and shitake mushroom to simmer in the water, wash the rice and place it in the rice cooker.
6. Then put the chicken etc etc together with the water that is used for simmering into the rice cooker.
7. If the water that is used to simmer the chicken etc is not enough for the rice to cook, then top it up with normal water. For the portion in this recipe, I used water up to the markings (in the rice cooker pot) for about 4 cups of rice.
8. Then, put the rice, chicken etc to cook as per normal in the rice cooker. Just before it is cooked (meaning the rice has already formed and no longer watery), mix in the fried salted fish and stir the rice so that it does not stick to the rice cooker pot.
9. Lastly, chop up the scallions and garnish before serving it hot.



YUMMY!!!