Chicken Claypot Rice

I tried, for the first time, to cook the claypot rice in the claypot from scratch as I thought it might taste better.

But no, it not only tasted the same as when I cooked in a rice-cooker, but it also created more work for my hub, whom had use so much strength to scrape off the rice off the claypot. :P

It tasted as good (and moist) as before. :) The only thing I must remember is to make it drier next time as my hub prefers it that way.

Popiah

I cooked Popiah fillings quite some time back, (using the more tedious method that my grandma used - Cabbage, long beans, turnip, carrot, beancurd, hei bi, 2-layered pork), but ironically, it wasn't as popular as the following, which was so much easier to prepare and cook!



Ingredients

• Cabbage
• Turnip
• Carrot
• Egg (either hard boil or fried, depending on preference)
• Sausage (heated over wok, no oil required!)
• Popiah skin - use the type that can only be found in markets. According to the store owners, they can last up to a few months with proper refrigeration.
• Scallop concentrates
• Sugar
• Salt
• Light soy sauce

Method
1) Stir-fry turnip, cabbage and carrot
2) Add scallop concentrates, sugar, salt and light soy sauce to taste.
3) Add sweet sauce/balachan, 3 tbsp of the veges, egg and sausage to the popiah skin, roll and serve!

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~~~

Ingredients

• 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

Method

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.

YUMS!