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Claypot Chicken Rice (瓦煲鸡饭 Nga Poh Kai Fan)

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Claypot Chicken Rice (瓦煲鸡饭 Nga Poh Kai Fan)

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Ingredients

Adjust Servings:
2 pcs Chicken Thigh Fillets;bite-size
2 slices Ginger
3/4 cup Jasmine Rice
3/4 Cup Chicken Stock
Marinade
2 Tsp. Light Soy Sauce
1 Tbsp. Dark Caramel Sauce
2 Tsp. Oyster Sauce
1 Tsp. Sugar
2 Tsp. Sesame Oil
1/2 Tsp. Salt
1 Tsp. Cornstarch
Dashes of white pepper powder
Extra Sauce
2 Tbsp. Light Soy Sauce
2 Tbsp. Dark Caramel Sauce
2 Tsp. Oyster Sauce
1 Tbsp. Shaoxing Wine
2 Tsp. Sesame Oil
Extra Topping
1/4 pc Lap Cheong; thin slice and pan-fry
Small Cube Salted Fish; pan-fry
1 stalk Spring Onion;chopped
Cuisine:

    Ingredients

    • Marinade

    • Extra Sauce

    • Extra Topping

    Directions

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    Steps

    1
    Done

    Marinate Chicken

    Combine chicken pieces and marinade ingredients. Set aside for 30 mins.

    2
    Done

    Prepare extra sauce

    Meanwhile, combine extra sauce ingredients in a small pot. Cook it over low fire till bubbles and thicken up slightly.

    3
    Done

    Assemble and cook

    Heat up some oil in wok over medium heat. Fry ginger till fragrant. Add chicken pieces with marinades. Dish up when half cooked.

    Place rice and chicken stock in a claypot. Bring to a boil and let simmer on low for 5 mins. Add chicken pieces and simmer for 5 mins. Add lap cheong, salted fish and the extra sauce. Continue to cook for another 5 mins.

    Top with spring onions and serve hot with claypot.

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