Steamed Chicken and Rice Recipe



Steamed Chicken and Rice Recipes

Ingredients :

1 teaspoon

1 tablespoon

2 teaspoons

300 g

3 tablespoons

4

450 g

550 ml

8

115 g

1 tablespoon

2

each sugar and sesame oil

fish sauce

chopped garlic

chicken thigh meat, boned and skinned, cut into bite sized pieces

vegetable oil

shallots, finely chopped

long grain white rice

chicken stock

dried Chinese mushrooms, soaked and cut into small pieces

canned straw mushrooms, drained

each soy sauce and oyster sauce

spring onions, chopped

coriander sprigs, to garnish

Method :
  1. In a bowl, mix salt, pepper, sugar, sesame oil, fish sauce and half the garlic.

  2. Add chicken and leave to marinate for 25-30 minutes.

  3. Heat about 2 tablespoons vegetable oil in a clay pot or flameproof casserole and stir fry remaining garlic and half of the chopped shallots for about 1 minute.

  4. Add rice and stir fry for about 5 minutes, then add stock.

  5. Stir and bring to the boil, then reduce the heat to very low, cover and cook gently for 8-10 minutes.

  6. Heat remaining oil in a wok or saucepan and stir fry remaining shallots until opaque.

  7. Add chicken pieces and stir fry for 2-3 minutes.

  8. add mushrooms and soy sauce and continue stirring for about 5 minutes.

  9. Uncover rice and fluff up with a fork.

  10. Spoon chicken and mushroom mixture on top of the rice, add oyster sauce and spring onions, cover and cook for a further 5 minutes.

  11. Garnish with coriander sprigs and serve at once.

Serves 4-6.


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