Monday nights dinner is always fast and stress free. So tonight I cooking chicken rice using cast iron pot which ready in less than 30 minutes! #cuisineparadisekitchen Chicken Rice (using cast iron pot) Ingredients: (serves 2-3) - half portion of chicken, cut into pieces - 1.5 cup (rice cooker cup) uncooked rice - 2cm ginger, lightly pound - 4 cloves garlic, lightly pound - 2 knots pandan leaves - Some spring onion - Chicken broth Method: 1. Marinate the chicken with 1 teaspoon each of salt and grated ginger, drizzle of cooking wine and set aside. 2. Heat up the cast iron pot with 1/2 tablespoon each of cooking and sesame oil then sauté ginger, garlic, spring onion and pandan leave till fragrant (about 3 minutes). 3. Add in rice (rinse and drained well) and continue to fry on low heat for about 5 minutes till rice is evenly coated with the oil and fragrant. 4. Add chicken broth (double the amt from the cup use to measure the rice; eg 1 cup rice : 2 cup water). 5. When mixture comes to boil, simmer on low heat till liquid is below rice level, spread chicken pieces on top, put the lid on and continue to cook on low heat for another 10 minutes till chicken is cooked. 6. Off the heat and let it stand for 5-10 minutes before serving. p/s: you can prepare the drizzling sauce by mixing 2 tablespoons lightly soy sauce with 1 tablespoon hot water and drizzle of sesame oil.
Posted on: Mon, 24 Nov 2014 09:31:37 +0000
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