Steamed Chicken Rice. Cabbage, chicken, chicken breasts, chicken drumsticks, chicken stock, chicken wings, chinese cooking rice wine, chinese sausage, duck egg, garlic, ginger, ground black pepper, ground white pepper, oyster sauce, parsley, rice, sesame oil, shallots, shiitake mushrooms, shrimp, soy sauce. Hannah Ong's Cantonese-style steamed chicken and rice, filmed in Singapore as part of my Gapshida series. When the chicken rice is done, transfer it to a serving plate and serve with chili sauce.

Steamed Chicken Rice This steamed chicken rice is traditionally cooked in a claypot. As you might know, it's a challenge to cook rice in a claypot, not as easy as in a rice cooker that we are familiar with. My hopes were so high for a steamed chicken rice guide. You can have Steamed Chicken Rice using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Steamed Chicken Rice

  1. Prepare 1 of Chicken thigh.
  2. You need 1/2 of Burdock root.
  3. You need 1/2 of Carrot.
  4. It's 1 of pack each Maitake/Shimeji mushrooms.
  5. It's 2 slice of Aburaage.
  6. You need 3 tbsp of Soy sauce.
  7. You need 60 ml of Sake.
  8. Prepare 40 ml of Mirin.
  9. It's 2 pinch of Salt.
  10. You need 1 tbsp of Sesame oil.
  11. It's 540 ml of White rice.
  12. It's 600 ml of Chicken soup stock.
  13. Prepare 1 of Green onions.
  14. You need 1 of Shredded nori seaweed.
  15. Prepare 1 of Beni shouga red pickled ginger.

If scroll too fast and never read title might think OP was writing a recipe with the points he wrote. I have made this steamed chicken recipe several times this summer. When cooking steamed rice with electric cooker, I always love to steam some fresh vegetable or meat with the inside steamer. Chicken rice generally comes in two forms - roast chicken and steamed chicken.

Steamed Chicken Rice instructions

  1. Wash the rice well. Place in a colander for 30 minutes to drain the water. Meanwhile, prepare the vegetables..
  2. Julienne the carrot into 2-3 mm. Cut the aburaage into 2 cm thick pieces..
  3. Use the back of a knife to roughly peel off the skin of the burdock root and cut into long thin shavings. Soak in water to remove impurities..
  4. Cut the chicken into 2-3 cm cubes. If you fry the side with the skin beforehand, it will add more flavor to the rice..
  5. Heat sesame oil in a frying pan and cook the ingredients (except the chicken) on medium heat. Once heated through, add the chicken, soy sauce, mirin, and sake. Cover with a lid and steam for 2 minutes..
  6. Once cooked, spread everything out into a shallow metal pan to cool..
  7. Place the rice into the rice cooker bowl and add the chicken soup stock. Adjust the amount with water until it reaches the 3 cup line. Place the ingredients from Step 6 on top and lightly stir it up. Cook the rice as normal..
  8. Once cooked, thoroughly mix the ingredients into the rice..
  9. Pile it into a rice bowl and garnish with shredded nori to enjoy!.
  10. To prepare cheap chicken..

I personally prefer the steamed chicken variation. One can find chicken rice stalls at almost every corner here in. Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. Also, I have finally discovered an asian food dish I actually like. Cashew chicken with steamed rice. yum.