Wednesday, May 30, 2012

Cabbage & Chicken Rice

yummy lup cheong ... atop rice in claypot

This is one easy rice-cooker recipe I can remember very well. I like it alot, it's easy, tastes very homey and comforting, and is a meal by itself. Great TV lunch or TV dinner :)

Most of the portions are based on 'agar-a-tion'.

Cabbage & Chicken Rice (for 2)
  • 4 chicken wings (or 2 small chicken thighs) chopped up (marinate with 1 tbs dark soya sauce, pepper, 1 tbs hua-tiao wine, 1 tbs sesame oil, some soya sauce)
  • cabbage shredded into large pieces (for 2 persons, allow for a cabbage head that's around the size of your fist x 4 times)
  • hae-bi (dried prawns) (1 tbs)
  • 3 bulbs of shallot and 3 cloves of garlic (chopped)
  • 4 slices of ginger (sliced thinly)
  • 2 pcs dried shitake (chinese) mushroom, sliced (soak in warm water till soft) (keep the water for use later)
  • 1 waxed sausage (better still if you have waxed liver sausage) (to peel off the waxed paper, briskly dip in hot water and peel off the 'skin')
  • rice grains (washed) (1 1/4 cup)
  • cooking oil (1.5 tbs)
  • condiments : chopped chili padi in olive oil and soya sauce, and chopped spring onions and cilantro (chinese parsley)
  1. Heat up the wok, and fry the ginger till dry and very fragrant
  2. Add in the hae-bi, shallots and garlic and fry till fragrant (but do not burn the garlic as it will turn bitter)
  3. Add in mushroom slices, fry till fragrant
  4. Add in chicken pieces and fry till half-cooked
  5. Then add in the cabbage and fry till half-cooked
  6. Turn off the heat
  7. Pour contents into rice cooker, and stir in the uncooked rice grains. Stir through evenly
  8. Add in 1 cup of water (mixed with the leftover 'mushroom soak')
  9. Turn rice cooker on, and when the rice is cooked, quickly add in the sliced waxed sausages
  10. Stir through, and serve with condiments

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