Tuesday, April 25, 2006

Hong Kong Style Chicken Rice

This easy Hong Kong Style Chicken Rice recipe is from Jingle's Kitchen. This recipe is good for Tazz on a lazy day when Tazz doesn't want to do too much cooking and cleaning. I deboned the chicken and also discarded the chicken skin and excess fats. I halved the recipe to serve three.

Hong Kong Style Chicken Rice

For the rice:
Ratio of rice to hot water is 1:1

Put the rice with hot water into a square or round pan measuring about 8 inches.

Ingredients for the rice topping:
abt 500g chicken
3 big mushrooms, soak to soften
1 chinese sausage, remove the transparent skin and slice thinly

2 stalk of spring onion, chopped
1 fresh chillies, slice thinly
4 small shallots, fried and collect the shallot oil**

Serving Sauce (for the rice):
100 ml of water
1 tbsp black soya sauce
1 tbsp light soya sauce
3/4 tsp sugar
2 tbsp shallot oil**

1 tsp salt
3/4 tsp sugar
1/2 tbsp water
1/2 tbsp oyster sauce
1/2 tbsp ginger juice
1/2 tbsp wine
1/4 tbsp light soya sauce
1/4 tbsp black soya sauce

3/4 tbsp cornflour
3/4 tbsp shallot oil
1/2 tsp sesame oil
1/2 tsp pepper


Cut the chicken and mushrooms into pieces and marinate with seasoning-1 for 1 hour or longer. The chicken will be tastier if you marinate longer, but do not marinate for more than 3 hours because the ginger juice will break the chicken skin. (I discarded the chicken skin)

Steam the rice with hot boiling water for 10 mins then off the fire.

Add seasoning 2 to the chicken and mushrooms.

Cut the sausage into thin slices then add to the seasoned chicken and mushroom.

Put all on top of the cooked rice then steam for another 10 to 15 mins.

Once everything is cooked, add the the garnishing on top.

Add 2 tbsp of serving sauce to the rice before serving.

Ready to serve.


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