Wednesday, October 21, 2015

【瓦煲雞飯】Clay Pot Chicken Rice



在吉隆坡工作的时候,很常吃的晚餐就是瓦煲鸡饭加上一罐炖汤,简单而且美味。

记忆最深的瓦煲鸡饭档是在Subang Jaya的一家餐厅,厨师在一排炉子上放好一整排的瓦煲,然后在白米咕嘟咕嘟的滚着的时候,加入腌好的鸡肉。我坐在一边观望着,一边迫不及待地想像着美味。

这,是我对家乡一个很清晰的记忆。

This clay pot rice used to be my dinner choice when I was working in KL, I like it with a bowl of soup. It almost always instantly brought me back to memory lane.

材料 :

1 杯 白米 (洗净沥干)

1 杯 鸡汤/水

2 块 鸡腿肉Chicken thigh (切块)

2-3 朵 香菇 (泡软)

1 条 腊肠 (泡软去肠衣切片)

一根 青葱 (切葱花)Optional

2-3 根 小白菜

 

鸡肉腌料:

1 大勺 酱油

1 小勺 老抽/甜酱油/黑酱油

1 大勺 蚝油

1 大勺 姜蓉

1 1/2 大勺 绍兴酒

1 小勺 麻油

1 撮 胡椒粉

1/2 小勺 糖

1 小勺 芡粉

1/4 小勺 食盐


Ingredients :
1 cup Jasmine Rice (Washed and drain)
1 cup Chicken stock/water
2 pieces Chicken thigh (Cut into 1-1.5 inches pieces)
2-3 Dried mushrooms(Soaked)
1 Chinese sausage (Soaked and remove casing)
1 Spring onion for garnishing OR 2-3 Chinese Bok Choy

Marinade:
1 tbsp Soy sauce
1 tsp Sweet/Caramelized dark soy sauce
1 tbsp Oyster Sauce
1 tbsp Ginger paste
1 1/2 tbsp Chinese cooking wine
1 tsp Sesame Oil
1 Pinch of pepper powder
1/2 tsp Sugar
1 tsp cornstarch
1/4 tsp salt


1. 先把鸡肉和香菇一起加入所有的腌料腌半个小时以上。然后把洗干净的白米和鸡汤放到炉子上加盖中高火煮5分钟至米饭上出现许多的小孔。

2. 然把腌好的鸡肉,香菇,和切片的腊肠铺好在米饭上,腌肉的汤汁留着。小火焖大约20分钟。

3. 把腌肉的汁液淋到鸡肉和米饭上,转大火煮2-3分钟至闻到米香即可熄火,虚焖3-5分钟即可撒上葱花上座。

注:做这个瓦煲鸡饭最好还是用泰国香米,做出来的口感会很好,也比较好看。喜欢吃咸鱼的朋友可以在最后几分钟加一小块的梅香咸鱼到锅里一起焖。

注1:切几片红辣椒加一点蒜蓉和酱油沾着吃风味更好。

1. Wash rice, drain and add 1/2 tsp of cooking oil and mix well.

2. Marinate the chicken pieces and mushroom with all the ingredients listed under marinates mentioned above for at least 1/2 an hour.

3. Place rice and chicken stock/water in a clay pot, cook at high heat for 5 minutes, the rice surface should now show some holes.

4. Turn the heat to medium, evenly spread marinated chicken, mushroom and sausage on top of the rice, saved the marinade sauce. Cover the pot with lid, cook for another 5 minutes.

5. Drizzle the marinade sauce over chicken and rice, cover the pot again with lid, turn heat to low and continue cooking for 15-18 minutes.

6. Crank up the stove to high for 2-3 minutes. Switch off the stove, and DO NOT OPEN the lid, let it sit for another 5 minutes before serving.

Note:It is best using Thai Jasmine rice for this playpot rice.

Note1: You could sprinkle some chopped spring onion, chopped red chilies or fried salted fish before serving.

Yummy!




中文-- 瓦煲鸡饭

2 comments:

  1. Normally I will quick stir the marinated chicken before put into the claypot. Do I actually need to do that?

    ReplyDelete
  2. Hi Sally, Welcome to my blog! Absolutely not! Stir fry the chicken alter the texture, and ultimately,the taste of the chicken in this dish.

    ReplyDelete