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| 26/6/1998 |
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Claypot Chicken Rice (Nga Po Fan) Recipe by Amy Beh
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 | | Click for larger image |
Ingredients
350g long grain rice, washed and drained well
375ml water
20g boneless salt fish (Mergui dried fish), chopped
(A):
1 tbsp oil
1/2 tsp sugar
Dash of pepper
250g deboned chicken meat
(B):
1 tbsp light soy sauce
1 tbsp oyster sauce
1/4 tsp pepper
1 tbsp fresh ginger juice
1 tsp sugar
1 tbsp sesame oil
1 tsp cornflour
3 black mushrooms, soaked till soft and cut into thin slices
25g Chinese sausage (optional), sliced thinly
Seasoning (mix together):
1 tsp light soy sauce
1 tsp sugar
1/4 tsp pepper
1/2 tsp Maggi chicken stock granules
1 tsp sesame oil
1 tsp garlic oil
1/4 tsp dark soy sauce
Method
Marinade chicken with (B) for 30 minutes. Marinade salt fish with (A) and leave aside for 10 minutes.
Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat. Add mushroom slices, sliced chinese sausage and seasoning. Dish out and put aside.
Mix rice with water and add marinated saltfish. Put rice into an electric cooker and cook rice as usual. After seven or eight minutes, or when rice is almost cooked and dry, add stir-fried chicken meat and continue to cook till rice is completely cooked.
Dish rice into a serving bowl and garnish with chilli strips, chopped spring onions and coriander leaves. Serve hot.
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