SZECHUAN SPICY CHICKEN RICE HOT POT

A simple One Pot Rice dish that is  easy to cook yet tasted so good on its own.

The original recipe uses lamb/beef [200 gm each] which would be a better bet as it can be subjected to longer cooking time in the rice pot and not turning too dry or tough.  The fried meat is fried together with the rice and cook all together.

 Since my family don't take beef or mutton, I have cooked this dish with chicken and the rice has to be cooked earlier before adding the chicken during the last 10 minutes of cooking so as to keep the chicken meat tender and juicy.

The rice dish is very fragrant and tastes very close to that of  claypot chicken rice but it is a little spicy with the addition of dried red chillies.  Yummy rice dish.

Recipe adapted from this month's selected cookbook for Cookbook Countdown Event#7- 'Home Cooking June 2002 Issue'.  

Ingredients

2 cups rice - washed and drained

2 chicken whole leg - deboned and cut bite size pieces

[marinated with 1-2 tbsp oyster sauce for 10 minutes]

1 large onion - peeled and cut wedges

1 red carrot - peeled and cut wedges

2 pips garlic - bruised

5-6 dried red chillies - soaked and cut half

several slices of ginger

2 tbsp oil

chopped spring onions or coriander leaves - garnishing

Seasoning

2 tbsp oyster sauce

1-2 tbsp light sauce sauce

1/2 tbsp dark soy sauce

dash of msg

1. Cook rice in a steamer or rice cooker as normal.
2. Heat up pan with oil, saute garlic, ginger and dried chillies until aromatic.
3. Add in chicken pieces and carrots, fry to mix well.  Add in seasoning to taste.  Lastly add in onions.  Mix well and dish up.
4. Add fried chicken to rice during the last 10 minutes of rice cooking.  Stir to mix well and continue to cook for 10-15 minutes.
5. Fluff up rice and serve immediately.

 

 

 

 

I'm sharing this post with Cookbook Countdown Event #7 hosted by Joyce of Kitchen Flavours and Emily's Cooking (Makan2) Foray