Claypot Chicken Rice

Claypot chicken rice can either be served as dinner or lunch. It is a dish that you can find at most of the hawker places in Malaysia. Claypot chicken rice is cooked in the claypot first. Then, the rest of the ingredients like chicken, mushroom and Chinese sausages are added in.

You may find some claypot chicken rice are cooked with fair amount of dark soy sauce. Apart from that, some places serve claypot chicken rice with dried salted fish. Dried salted fish enhances the taste of the claypot chicken rice.

Ingredients:

1 Chinese sausage (optional)

4 chicken thighs – cut to bite size pieces

2 tbsp oyster sauce

1 tbsp dark soy sauce

2 tbsp light soy sauce

2 cloves of garlic (chopped)

1 tsp cornflour

2 tbsp of rice wine

1 inch ginger (chopped)

½ tsp of pepper

1 tbsp brown sugar

3 spring onions (chopped finely)

5 dried shitake mushrooms, (soaked in warm water for 20 minutes)

2 cups rice

3 cups chicken stock

Method:

1. Mix the chicken with all the ingredients except the rice, mushrooms, spring onions and stock. Leave to marinade for at least half an hour.

2. Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat for 1 minutes. Add mushroom slices, sliced chinese sausage. Dish out and put aside

3. Put the rice and chicken stock in the cold claypot and place it over a medium heat with the lid on. Bring to the boil and immediately reduce the heat to a low simmer, then leave the rice to steam for 15 minutes. The rice should be nearly cooked, with little holes in the flat surface.

4. Spread the chicken mixture all over the top of the rice, and put the lid back on. Continue to steam over a low heat for another 15 minutes, until the chicken is white and cooked through. Give it a few stir and sprinkle the spring onions over the top and serve.

Enjoy cooking guys..

Grilled Tandoori Shrimp With Mint Sauce

Ingredients: 1 ½ lb (681g) extra-large (12 to 16 per lb) shrimp, shelled, deveined 2 teaspoons turmeric (10ml) 2 teaspoons sweet paprika (10ml) 1 teaspoon kosher salt (5ml) 1 teaspoon black pepper (5ml) 1 teaspoon coriander (5ml) 1 tablespoon vegetable oil (15ml) salt and pepper to taste Mint Sauce: 1 cup packed fresh mint leaves (250ml) 1 shallot finely chopped 1 small fresh red Thai Chile,coarsely chopped,seeded (1 to 1 ½ teaspoons) (5to7ml) 1 large garlic clove, chopped ¼ cup fresh lime juice (60ml) 2 tablespoons water (30ml) 2 teaspoons sugar (10ml) ¾ teaspoon ground cumin (4ml) ¾ teaspoon salt (4ml)

Method: Accompaniment: mint sauce Prepare grill for cooking. Butterfly shrimp by making a deep lengthwise incision from the tail to the end. Do not cut all the way through. Combine turmeric, coriander, sweet paprika, kosher salt and pepper in a bowl. Place shrimp into a sealable plastic bag and pour in dry ingredients and toss to coat well. Close bag and place into the fridge. Prepare the barbecue for direct grilling. Preheat the grill to high heat. Oil shrimp and season with salt and pepper. Place the shrimp, opened flat, on an oiled rack set 5 to 6 inches over heat, turning once, until cooked through, about 1 minutes on each side or until they turn bright pink and opaque. Serve immediately with sauce. Mint Sauce Strip mint from stem and add to blender with chopped shallots, garlic, chili, sugar, water, cumin, salt and squeeze in lime juice. Blend and pour into a bowl for dipping. Sauce is best eaten the day it is made (the color will turn overnight). Keep chilled, covered. Makes about ½ cup (125ml)  Personal Ratings: 7/10