EZCR#58 - SESAME OIL CHICKEN RICE

This is a homey yet delicious rice dish which I tried for a One Dish Meal.  The original recipe uses glutinous rice which I have substituted with Calrose rice [the type used for cooking Sushi rice].

Calrose rice is short grain rice, it is moist and sticky [when cooked] but not as sticky as glutinous rice which makes it a good substitute for the dish.  So it is good news for those who does not eat glutinous rice to try this sesame oil chicken rice with Calrose rice.

This sesame oil chicken rice [Mua Eu  Kay P'ng] is aromatic and tasty.  Love the rice grains that looked so distinct, soft and moist.

Ingredients

[serves 2]

1 cup Calrose rice - cooked as normal, fluff up and cooled

1 deboned chicken whole leg - cut small pieces

2 dried mushrooms - soaked and diced

15 slices old ginger

1 tbsp wolfberries [kei chee or goji]

some chopped spring onions

2 tbsp sesame seed oil

Seasoning

2 tbsp each or light soy sauce and wine

1 tbsp oyster sauce

1/4 tsp sugar

dash of pepper

50-70 ml water

1. Heat up a non-stick wok, add sesame seed oil and ginger slices.  Fry until ginger is aromatic and slightly crispy at the edges or golden brown.
2. Add in chicken and mushrooms, fry until chicken is brown.  Add in light soy sauce and wine, stir fry to mix well, then add in remaining seasoning, water and goji.  Bring to boil until sauce is slightly reduced.
3. Lower heat, add in cooked rice, stir and toss until well combined and sauce is well soaked up by the rice.
4. Scoop into individual bowls.  Invert onto serving plate.  Garnish with chopped spring onions.  Serve immediately.

EZCR#56 - BRAISED PORK, EGGS AND MUSHROOM

Prepared this One Dish Meal, too eager to eat it and didn't bother much with taking more photos. As I like to savour it hot with the rice, I didn't dish up onto a serving plate for some photo shots. This can be served as a dish, not necessary as a One Dish Meal over a plate of rice.

It is homey, Mama flavour dish.

This is the kind of 'non-elaborate' meal which I cooked when my hubby isn't home or on busy days. 

The combination of ingredients can be according to own preference. It is the seasoning that is more important to the overall taste of this dish.

Ingredients

[serves 2]

150 gm lean pork - sliced

1 packet Ernygii mushrooms - cut wedges

several stalks of siew pak choy - halved

2 eggs

1 tbsp chopped ginger

some sliced chillies - optional

200 ml water

1 stalk spring onions - cut

Seasoning

2 tbsp each of light soy sauce and cooking wine

1 tbsp oyster sauce

dash of pepper and msg to taste

1. Marinate sliced pork with 1 tbsp light soy sauce and 1/2 tbsp cornflour.  Set aside.
2. Heat up 1-2 tbsp oil in non-stick wok, fry eggs [sunny up] until cooked and edges are crispy.  Dish up.
3. Add in marinated pork, stir fry until 50% cooked.  dish up.
4. Add in ginger and mushrooms, fry until aromatic and mushrooms are slightly brown.  Return meat and eggs to the wok, add seasoning and water.  Bring to boil.
5. Top with vegetables, cover to cook for a minute.  Remove lid and cook till gravy is reduced.  Lastly add in spring onions.
6. Dish up over a plate of rice.
7. Serve hot with cut chillies.

CNY 2016 - STEAMED RICE WITH CHINESE WAXED SAUSAGE

With this post, I am wishing all my Chinese visitors, blogger friends, acquaintances, relatives and friends 

"A VERY HAPPY, HEALTHY, SAFE AND PROSPEROUS CHINESE NEW YEAR"

There are numerous versions of Chinese Waxed Meat/Sausage Steamed Rice commonly cooked during Chinese New Year when waxed meat [lap cheong, lap bak, liver sausages, waxed duck meat etc] are in abundance.  I, for one will cook this kind of steamed rice during this time of the year.

This is a delicious One Dish Meal which my family never says "NO" to it.  As it is a very meaty meal, I served it with a vegetable soup.

Recipe Source - My Kuali.com by Amy Beh

2 cups rice - washed

3 cups water

1 Chinese waxed sausage [lap cheong] - remove the wrapping and slice slantwise

2 dried mushrooms - soaked and sliced

100 gm shelled prawns - I omit

1 tsp each of sesame oil and oil

1 chicken thigh - sliced

Marinade - 1/4 tsp salt, 1/4 tsp sugar, 1/2 tsp sesame oil

Seasoning

2 tsp each of salt, sugar, light soy sauce and oyster sauce

some chopped spring onion

1. Put rice and water in an electric rice cooker and cook accordingly [I steamed rice in an electric steamer for 30 minutes and rest for 10 minutes].
2. Marinate chicken with marinade ingredients for at least 15 minutes.
3. Heat wok with oil and sesame oil.  Fry mushrooms and seasoning for 1 minutes.  Add seasoning then stir in prawns [if using]. I skipped this step, instead I heat up the seasoning with the oil for several minutes.  Set aside.
4. Fluff up the cooked rice.  Spread mushrooms, marinated chicken and lap cheong over rice.  Steam for 10-15 minutes.  If cooking in rice cooker [half time through cooking], spread mushrooms, chicken and lap cheong over rice.  Continue to cook until rice is done.  Drizzle seasoning sauce over rice.  Stand rice for 10 minutes before serving.
5. Drizzle over seasoning sauce.  Sprinkle with some chopped spring onions.  Serve hot.

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids

 

TASTY FRAGRANT CHICKEN RICE

This tasty, fragrant chicken rice was prepared to serve with my Baked Meaty Soft Ribs With Nam Yee.  While the rice was cooking in the steamer, my kitchen was filled with the aroma of the chicken rice and fragrance of the pandan leaves.

I had this recipe for sometime but always put off cooking this rice cos' of 1 ingredient, that is, chicken fats.  Today, I went to my regular stall selling chicken in the wet market and asked for some chicken fats. The vendor is an Indonesian, he was surprised that I asked for chicken fats to cook chicken rice cos' I always asked him to remove all the fats whenever I buy chicken from him.  His first response was 'Erh, lemak ayam tak ba goi, you nak bikin apa?  Saya punya ayam semua tak ada lemak, semua sihat dan kurus-kurus'.   I said Nasi Kukus Ayam, saya nak sedikit lemak sudah cukup.  So he gave me 3 miserable small pieces of the fats and here is the result.   Not too bad an idea to use it for chicken rice.

Ingredients

3 cups long grain rice - washed and well drained

some chicken fats with skin if possible

3 tbsp water

a dollop of margarine or butter

4 cm piece ginger - lightly smashed

4 cloves garlic - lightly smashed with skin on

2 pandan leaves 

1/2 tsp chicken stock granules

1 tsp salt to taste

enough water to cook rice

Some sliced cucumbers for garnishing

1. Put chicken fats and water in a wok.  Heat over medium low heat until the water dries up and oil seeps out.
2. Remove chicken fats and add butter to the oil.
3. Add ginger and garlic, fry until aromatic.  Add in the rice and fry briskly to combine.
4. Transfer rice to a rice cooker or steaming tray.  Add in seasoning ingredients and pandan leaves.  Top up with water.
5. Put rice to cook as usual.  Fluff up rice before serving with cucumber slices.
   
   
   
   
   

TAIWANESE MINCED PORK RICE [LOR BAK P’NG -肉燥飯 ]

There are numerous version of Taiwanese Minced Pork Rice [Lou Rou Fan] that I have came across and I can’t remember how many I have tried but I do not remember cooking one with preserved salted vegetable [Chai Por] added.

This recipe is from My White Kitchen and I must say that the portion is quite big.  Anyway, I followed to the T, all of it cos’ I intend to share some with my SIL who does not cook at all. Giving her this dish would be good cos’ it is easy to serve. Just cook or steam some rice, heat up the braised meat and serve with some cucumbers would sufficed for a meal.

The minced meat is full of flavours, aromatic and tasty. The eggs and firm beancurd also tasted good with some flavours infused in them. If you notice from the recipe, even though chai por is used it is not salty and no sugar is added.

Serving this dish with rice, some pickled mustard leaves or cucumbers is just perfect for an easy meal. This dish can be cooked and stored, tastes much better after resting too. 

Recipe adapted from My White Kitchen

Minced Pork without Eggs and Beancurd

Minced Pork with Eggs and Beancurd

Ingredients

400 gm minced meat [with some fats]

Marinate with 2 tsp light soy sauce, 1 tsp sesame seed oil , dash of pepper and 1 tbsp cornflour

100 gm preserved salted vegetable [chai por]

5-6 shallots – peeled and chopped

2-3 garlic – peeled and chopped

1 star anise

2 tbsp oil

4 pieces firm beancurd – fried

6-8 hard boiled eggs

Seasoning

1 tbsp oyster sauce, 2 tbsp light soy sauce, 3 tbsp dark soy sauce and ½ tsp 5 spice powder

2 tbsp shaoxing wine and pinch of salt

1 cucumber – sliced thinly

1. Saute shallots and garlic until fragrant and almost crispy. Add in chai por and fry to mix well.
2. Add in marinated meat, star anise and stir fry to mix well until meat turns pale colour.
3. Add in seasoning except salt, stir fry to mix well and leave to cook for a few minutes.
4. Add in enough water to cover ingredients, beancurd and eggs. Bring to boil, then simmer over medium low fire for about 40 minutes and sauce has thickened [you can thicken the sauce with some cornstarch].
5. Serve braised meat with rice, cucumber, sliced beancurd and egg.