Esta es una exhibición prevé de cómo se va ver la receta de 'Claypot Chicken Rice (Nga Po Fan)' imprimido.

Receta Claypot Chicken Rice (Nga Po Fan)
by Global Cookbook

Claypot Chicken Rice (Nga Po Fan)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 350 gm long grain rice - wash and drain well
  • 375 ml water
  • 20 gm boneless salt fish (Mergui dry fish) - chop
  • 1 Tbsp. oil
  • 1/2 tsp sugar
  • 1 dsh pepper
  • 250 gm deboned chicken meat
  • 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 x black mushrooms - soak until soft and cut into thin slices
  • 25 gm Chinese sausage (optional) slice thinly Part (C): 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

Direcciones

  1. Method:MARINADE chicken with (B) for 30 min. Marinade salt fish with (A) and leave aside for 10 min.
  2. Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat. Add in mushroom slices, sliced Chinese sausage and seasoning.
  3. Dish out and put aside.
  4. Mix rice with water and add in marinated salt fish. Put rice into an electric cooker and cook rice as usual. After 7 or possibly 8 min, or possibly when rice is almost cooked and dry, add stir-fried chicken meat and continue to cook until rice is completely cooked.
  5. Dish rice into a serving bowl and garnish with chilli strips, minced spring onions and coriander leaves. Serve warm.