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Thursday, 29 December 2016

Easy One-Pan Chicken Rice Meal 一锅熟的鸡饭


This easy one-pan chicken rice meal is sure to become a family favourite. Well, at least the home cook would love this. Less washing, easy preparation and flavourful. And, best of all, it's a great idea for last minute meal. 

I used to cook sushi rice in a saucepan, pre-soak the rice and it only takes 10 minutes cooking time. I modified the method, added the ingredients that I adapted from here and here goes my quick, easy and delicious chicken rice recipe. Hope you'll like it too. :) 


Chicken Rice cooked in a rice cooker using this recipe.
Used Jasmine rice instead of Japanese rice, water amount adjusted.
Turned out so fragrant and with some claypot-chicken-rice-style crisp. Superb.

Photo updated 24 March 2017.

一锅熟的鸡饭,做法非常简单。预先把米浸泡好,用平时煮即食面的锅来煮,十五分钟就能吃了。方便又健康,非常适合忙碌的上班族。我不用上班,但因为孩子爱吃鸡饭,当我忙的时候,就用这个煮法。


Ingredients: 1 serving 一人份

1 Boneless Chicken Thigh 去骨鸡腿 100克,洗净,抹干,切块
(about 100g, washed and pat dry with kitchen towel, cut into chunks)

1/4 tsp Light Soy Sauce 酱油 1/4小匙

Pinch of Salt 盐 少许

Dash of White Pepper 胡椒粉 少许

1/4 tsp Sesame Oil 麻油 1/4小匙

Some oil for cooking 少许油
(I use Medella Organic Coconut Cooking Oil which has neutral flavour and it's a healthier choice)

4 cloves Garlic (minced) 蒜头 4棵,剁碎

3 slices Ginger 姜 3片

1 Lemongrass (the inner white part) 香茅 1 支,去掉外皮

65g Short Grain Rice 日本米 65克 (用日本米的口感比较好)
(washed and soaked for at least 30 minutes, drained.)

100ml Chicken Broth 鸡汤 100毫升

1 Pandan Leaf 班兰叶 1 片





Some Salt (add to taste) 盐少许











If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method: 步骤:


1. Mix light soy sauce, salt, white pepper, sesame oil and chicken meat in a bowl. Let it marinate for at least 30 minutes.
把酱油,盐,胡椒粉,麻油和鸡肉混合均匀。腌30分钟。同时,把米洗净,浸泡30分钟。



2. Heat oil in a saucepan, add in garlic, ginger and lemongrass.
在锅里烧热少许油,爆香蒜头,姜片和香茅。





3. Cook until the garlic are lightly brown. 
炒至蒜头开始变色。




4. Stir in rice and chicken meat. Stir fry until the chicken are half-cooked.
浸泡米的水倒掉,把米和鸡肉块加入锅里,快速炒至水份蒸发。




5. Add chicken broth, pandan leaf and some salt to taste (if needed). 
加入鸡汤,班兰叶和少许盐调味。




6. Cover the saucepan with a lid, turn the heat to high, bring to a boil. Reduce heat to low, simmer for 12 minutes. When the cooking is done, turn off heat and let it sit for 3-5 minutes. Serve with vegetables or salad to complete your meal.
盖上锅盖,大火煮滚后转小火,煮12分钟。煮好后熄火,待3-5分钟即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Some feedback from those who have tried this recipe:


By Nicole Mak

By Kweok Pooi Wen
By Pinnie Lim


By Elsie Tan 




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