Saving money means we have to eat out less and cook more…
So tiring after a long day’s work (tee hee)… oh well, I decided to cook a huge pot of Claypot Chicken Rice (with modifications)… enough for 2 nights worth (or 4 people)…
I can’t remember if I’ve posted this here before, but anyways… the difference with this set is that I didn’t use Chinese Black Mushrooms as I ran out of them. I replaced it with Champignons instead.
Also, I have salted fish!! *slurp*
The ingredients… 1 chicken breast (cubed), 2 tablespoons of soya sauce, 2 tablespoons of oyster sauce, 1 teaspoon of ginger juice, 1 teaspoon of sugar, 1 tablespoon of sesame oil.
Mix it all up and marinate for 30 mins (minimum)
The salted fish (ham yue) and the Chinese sausages (lap cheong)
Slice the lap cheong
Halve the champignons, and chop the salted fish into 1cm size squares…
In a bowl, add 1 tablespoon of soya sauce (light, 1 tablespoon of dark soya sauce (thick), 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of chicken stock granules (which I didn’t have), 1 teaspoon of garlic oil (which I was too lazy to make) and 1 teaspoon of sesame oil…
Meanwhile, cook about 3 cups of rice in a conventional rice cooker.
Heat up some oil in a pan and fry the salted fish pieces (with 1 teaspoon of sugar)
When it turns golden brown and crispy, dish and set aside…
Fry the lap cheong and set aside. Drain the oil (it would be very oily in the pan now) and leave about 2 tablespoons of oil in it.
Fry the chicken…
Add in the champignons…
The lap cheong again… (you only want to half cook the chicken)
Once the rice starts to bubble and cook…
Add in the chicken mixture into the pot and mix it in well with the cooking rice (sprinkle a few pieces of the fried salted fish)
Cover with the lid and allow the rice to cook normally …
Once done, this is how it should look like 😉
Dish out and serve *YUMMZZZ*
Looks good…with so much goodies in it. I always like simple home cook food.
Hi there,
I tried you recipe and my kids absolutely love it. Just one thing that buggers me is what do you do with the prepared mix sauce, you dont state at what stage you put it in the dish.
thanks.
Linda
Ooops… thanks for the feedback Linda. Please have a look at the revisit post to this recipe. The steps are much clearer!
Hi there!
I noticed you have Lap Cheong and Salted fish in this dish.
Did you get those in Melbourne? If so, where?
I have only had success getting Salted Fish that was dry packed, not immersed in oil like back home. It just doesn’t taste the same.
As for the Lap Cheong, I’m having trouble getting non-China imported ones.
Thanks!
I am so sorry it took so long to respond! mmm I get mine usually from Great Eastern (the one on Russell) or Wing Cheong if in the CBD. Sometimes, I get some from Box Hill or Glen Waverley. Not sure where else the lap cheong would be from if not from China unfortunately.
Very nice. Try it one day with boneless roast duck.
Ooo… duck is a bit expensive 🙁