Monday, 12 August 2013

金宝瓦煲鸡饭 ~ Kampar claypot chicken rice



 



食谱取自 : Submerryn.com

金宝瓦煲鸡饭

腌料:
鸡腿   500g (切块
   1茶匙
麻油   1茶匙
蚝油   1汤匙
黑酱油   1/4茶匙
胡椒粉   1/4茶匙
         1茶匙
玉米粉   1茶匙
姜汁      1汤匙

做法
全部材料搅拌均匀。放在冰箱里腌至少30分钟。


材料
   300g ( 洗净 )
   420ml

做法
米加入水煮至半熟,大概10分钟

** 饭煮着时,酱汁材料搅拌均匀

酱汁

蚝油   1汤匙
黑酱油   ½汤匙
酱油     1汤匙
麻油   1茶匙
热水     2汤匙

做法
1.饭煮至半熟后,加入鸡块。如喜欢可加入咸鱼/腊肠。

2. 倒入酱汁,加盖。以小火煮至熟。( 大概10 ~ 15分钟


 
Kampar claypot chicken rice

Chicken marinate ingredients:
500 grams chicken whole leg cut into bite pieces
1 teaspoon salt
1 teaspoon sesame oil
1 tablespoon oyster sauce
1/4 teaspoon dark soya sauce
1/4 teaspoon pepper
1 teaspoon sugar
1 teaspoon cornflour
1 tablespoon ginger juice

Method :
Mix them all together in a bowl and let it marinate for at least half an hour in the refrigerator.

 
For the rice
300 grams of rice (washed until water runs clear)
420ml water

 
Method :
Simmer for about 10 minutes.

 
** While the rice is cooking, mix up the drizzling sauce.

 
Drizzling sauce ingredients:
1 tablespoon oyster sauce
1/2 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil
2 tablespoon hot water

 
Method : 
1Once rice is cooked, add in marinated chicken. You may add salted fish and chinese sausages if you want.

2Pour some of the drizzling sauce and cover. Lower the heat and leave it for another 10 to 15 minutes.

 

I am submitting this post to Malaysian Food Fest , Perak month hosted by WendyinKK of Table for 2 ..... or More