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.
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
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1. Mix light soy sauce, salt, white pepper, sesame oil and chicken meat in a bowl. Let it marinate for at least 30 minutes.
3. Cook until the garlic are lightly brown.
4. Stir in rice and chicken meat. Stir fry until the chicken are half-cooked.
5. Add chicken broth, pandan leaf and some salt to taste (if needed).
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.
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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|