Steamed Rice with Ginger Chicken
I bought a ceramic bowl with lid a few days ago and I intend to use it for cooking rice dishes with ingredients on top. It is similar to claypot rice but the rice dishes would be steamed instead of getting cooked directly with fire.
First recipe that I tried out was a ginger chicken on rice dish and I have to say that it tasted really GOOD! The best part about the dish is that, the rice absorbed the gravy from the chicken and it was so flavorful that I've completely forgotten about my low-carb diet. I love it so much that I cooked the same dish again for the next 2 days!
Steamed Rice with Ginger Chicken Recipe
Recipe adapted from Flavored Cooked Rice (有味饭)
1/4 kampung chicken (or 2 pcs of chicken drumsticks with thighs), chopped
1 pack of enoki mushroom
1 tablespoon fried shallot
Rice, enough for two persons
1 tablespoon chopped ginger
2 stalks of spring onions, chopped
2 stalks of coriander, chopped
1/2 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 tablespoon fried shallot oil
1/2 tablespoon shaoxing wine
1/2 teaspoon sesame oil
Pepper, to taste
1) Rinse chicken pieces and enoki mushroom. Marinate with Ingredient B for at least 20 minutes.
2) Rinse rice. Put the rice in a heat proof bowl, add water. As the cooked rice would absorb gravy from the chicken pieces, the amount of water added should be less than what you would normally use to prevent the rice from turning mushy.
3) Place the bowl in a preheated steamer and steam for about 20 minutes, or until the water is almost absorbed by the rice. Arrange chicken pieces and enoki mushroom on top of the rice and pour the marinade on it. Steam for another 30 minutes or until the chicken is cooked.
4) Turn off heat, remove the bowl from the steamer. Sprinkle fried shallot on it, serve hot.