Claypot Rice (砂煲鸡肉腊味饭) – Song-Cho Rice Cooker SC-FCM58 (松厨电饭锅 SC-FCM58)

Like our Facebook page

Lazy to cook various dishes for lunch or dinner? Why not try this “all in one” Claypot Rice recipe using Song-Cho SC-FCM58 Rice Cooker with stainless steel inner pot? Simple, quick and most importantly taste good! 🙂

1s

 Serves 6

 Ingredients:

  • Rice 3 cups (measuring cup)
  • Chicken 600g (cut into bite-size chunks)
  • Chinese mushroom 2 big pcs (soaked & sliced)
  • Chinese sausage (lap cheong) 1 pc (sliced)
  • Salted fish 3 small pcs (cut into bite-size pcs)
  • Bak choy 3 bundles (washed, tear into individual stem & blanched)
  • Garlic 2 cloves (finely chopped)
  • Spring onion 2 pcs (finely chopped)

Marinate for chicken:

  • Sesame oil 1 tbsp
  • Salt ½ tsp
  • Chicken powder 3 tsp
  • Oyster sauce 3 tbsp
  • Chinese cooking wine 2 tbsp
  • Dark soy sauce 3 tbsp
  • Corn starch 1 tbsp

Seasoning:

  • Salt ½ tsp
  • White pepper 1 tsp

2s

3s

Steps:

1) Marinate the chicken for an hour.

2) Press START (default FAST COOK) to preheat the inner pot for 3 to 4 minutes.

3) Add sesame oil (1 tbsp), cooking oil (2 tbsp) and salted fish, stir fry till fragrant. Thereafter, add garlic, lap cheong, Chinese mushroom and salt, stir-fry till fragrant. Press CANCEL button to stop cooking process, remove the mixture from rice cooker & set aside. *Close the lid to fasten the cooking process.

4) Leaving the oil untouched, add rice and 3 cups of water into the rice cooker, start the cooking process by pressing START button (default FAST COOK).

5) After 20 minutes, add the marinated chicken onto the rice and continue to let the rice cook.

6) When the FAST COOK program completes, add the lap cheong mixture, bak choi and white pepper onto the chicken and mix well.

7) Scoop the rice mixture, drizzle dark soy sauce over it and garnish with spring onion. ENJOY! 🙂

4s

请在脸书上关注我们

懒得准备几道菜肴当中/晚餐?何不利用松厨多功能SC-FCM58电饭锅弄一道香喷喷的砂煲腊味鸡饭?一个饭锅便搞定。简单,方便,更重要是味道好。 🙂

6人份

材料:

  • 米 3杯 (量杯)
  • 鸡肉 600克 (切块)
  • 香菇 2大朵 (浸泡切片)
  • 腊肠 1 条 (切片)
  • 咸鱼 3小块 (切块)
  • 小白菜 3束 (洗净掰开, 用热水氽烫)
  • 蒜蓉 2瓣 (切成细粒)
  • 青葱 2条 (切粒)

鸡肉腌料:

  • 麻油 1汤匙
  • 盐 1/2 茶匙
  • 鸡精粉 3茶匙
  • 蚝油 3汤匙
  • 花雕酒 2汤匙
  • 酱油 3汤匙
  • 太白粉 1汤匙

调味料:

  • 盐1/2 茶匙
  • 白胡椒粉 1茶匙

5s

做法:

1) 将鸡肉腌制1小时备用

2) 将内锅预热,可按START 键 (默认FAST COOK), 让它受热3至4分钟

3) 加入麻油 (1汤匙), 油 (2汤匙) 和咸鱼, 炒至稍香, 然后加入蒜蓉, 腊肠, 香菇和盐翻炒均匀取出备用, 按CANCEL键停止程序 *盖上饭锅盖能加快烹煮过程

4) 把油留在饭锅内, 加入米和3杯清水, 按START键启动FAST COOK程序

5) 约20分钟后, 加入腌好的鸡肉块让它继续焖煮

6) 程序完成后, 加入先前爆香的腊肠等, 氽烫过的小白菜和白胡椒粉拌匀

7) 把饭盛入碗中, 淋上酱油和撒上青葱粒即可享用

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s