Sunday, 15 June 2008

"Clay pot Rice" Without Too Much Hassle

Yes, I used the electric rice cooker instead of the popular clay pot over charcoal fire. I may try it one day, but for now I am happy with the outcome within the confines of an HDB apartment's kitchen.


  • 2 cups of Thai fragrant rice ( your usual cup of measuring rice );
  • 1 cup of glutinous rice ( optional );
  • 400g, mixed vegetables ( from supermarket );
  • 2 pcs, dry sausage ( add more, if preferred );
  • 5 strips, chicken fillet ( add more, if preferred );
  • 2 tsp, Chng Kee Hainanese Chicken Rice Mix ( add more progressively, if preferred );
  • 3 Tsp, dark soy sauce ( add more progressively, if preferred );
  • Dried mushrooms ( optional quantity );
  • 3 Tsp, sesame oil;
  • Fried onions ( home-made preferred ); and
  • Pepper

  1. Soak the glutinous rice overnight;
  2. Marinate the chicken fillet with dark soy sauce or other preferred sauce;
  3. Wash and put the rice ( both types ) to boil in rice cooker ( beware of level of water );
  4. Heat up sesame oil in frying pan, and add in chicken and mushrooms to stir-fry;
  5. Add sausage and mixed vegetables to rice when it starts to dry;
  6. Add and stir in chicken rice mix, dark soy sauce, and chicken/mushrooms after 5 mins;
  7. Add pepper and dried onion, and mix well after 15 mins to serve.

Bon Appetit !

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