Tuesday, July 24, 2007

Flavoured Chicken Rice

This dish was intended to be a Claypot Rice dish. We had a craving ever since we first tried this. So I decided to give it a shot in cooking the dish myself.

It turned out that it was 'wetter' than it's supposed to be (thus the change in the dish name :P). I believe it has got to do with my subconscious mind of cooking the rice with more moisture (I love 'damp' rice). My hub, on the other hand, prefers 'drier' rice. He kept complaining that it is too moist. He finished the whole plate, though, leaving only a mushroom or two behind. Heh! It goes to show that the standard is still there ok! kekeke... Btw, I love the taste! I drool even by just looking at the picture. :p~~~


  • Rice
  • 2 Mushrooms (cut into halves)
  • 1 prepacked chicken thigh from NTUC
  • 1 Chinese sausage

Marinade (A)
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp corn flour

Seasonings (B)
  • 1/2 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • 1/4 tsp pepper
  • 1/2 tsp concentrated chicken stock
  • 1 tsp garlic oil


1) Debone the chicken thigh and remove fats
2) Cut the chicken into small parts and and marinade with (A)
3) Cook the rice
4) Stir fry garlic in heated oil until fragrant
5) Cook chicken
6) Once the chicken has changed colour, add chinese sausage
7) Add seasonings (B) and stir until even
8) Pour the cooked ingredients into the rice cooker 5 minutes before the rice is fully cooked.
9) Stir well
10) Once the rice is ready, add another 1/2 tbsp of dark soy sauce and 1 tsp sesame oil to enhance the colour and flavour.



saoirse said...

This is my favorite too. :) How did you make that?

Food Lover said...

Really! That's good to hear. Heh... Recipes coming up soon. :)

Food Lover said...

Hey Saoirse, sorry to keep you waiting! Was busy for the past week.

Btw, do you find that handling/cutting chicken thigh/drumstick usually gives off a very bad smell? I wonder how people usually deal with that. Ignore it or eliminate it? :P