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Thursday, December 17, 2020

STEAMED SESAME OIL CHICKEN RICE

 

It is not the first time that I cooked this rice dish using Embryo Rice.  I have not shared this rice dish earlier as I did not take some step-by step pictures of it to share with readers here. 
Just love this One Dish Meal recipe and would not mind preparing it often.  It is a simple, quick and easy to follow recipe, yet the result is more than satisfactory.  You would not stop at just eating a bowl of it as it is really delicious, tasty and fragrant. Smells really good and tastes awesome.
I believe children and the elderly would love this rice for its aroma and taste.  If you have the time to prepare a soup, feel free to do it or serve it with some sliced cucumber will suffice.
Here, I have used only 1 deboned chicken whole leg, but you can certainly used more up to 2 pieces of it.  You can also used any parts of the chicken. For the rice, I used Kurau Embryo Rice from Kuala Kurau Rice Mill.
Ingredients
[serves 3-4] 
250 gm Embryo rice or any white rice - washed and drained 
1-2 deboned whole chicken leg - cut bite size pieces
1-2 stalks of spring onions - cut long sections
some chopped spring onions and red chillies for garnishing
1 knob ginger - sliced [use more if you love ginger]
3-5 cloves garlic - peeled and sliced
40 ml sesame seed oil
250 ml hot water or according to your usual measurement to cook rice
Seasoning
2 tbsp oyster sauce
2 tbsp cooking wine
1.5 tbsp dark soy sauce
1/2 tsp chicken stock granules
a few dashes of white pepper 
1 tsp salt to taste
  1. Heat a non stick wok, add sesame oil [about 40-60 ml], fry ginger until aromatic over medium heat.  Then add in the chicken pieces.  Continue to stir until chicken pieces have firmed up and turns whitish.
  2. Add in the garlic, continue stirring as you add in the seasoning ingredient.  It smells really good with the combination of sesame oil with ginger and garlic. 
  3. Add in the uncooked rice, stir to combine.  If it is not to dark in colour, add in a bit more dark soy sauce for colour.
  4. Dish up the fried rice into a steaming tray.  Add 250 ml hot water and slightly more if necessary.  Stir to mix well.
  5. Bring water to boil in a steamer,  place fried rice mixture in the steamer and steam over high heat for about 35-40 minutes or until rice cooks through.  Stir rice after water is almost dry.  Sprinkle some more water if the rice is not cooked through.
  6. Cover to steam until rice is cooked.  Remove cover, stir in the spring onions for added aroma and fragrance.
  7. Put back cover, off heat and leave until serving time.  Serve with chopped spring onions and cut chillies or chilli sauce.





 

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