Looking for simple home-cooked food? This microwave chicken claypot rice is a sure hit that you won't wana to miss! I was amazed by how simple this dish can be and on e other hand it's taste good.
I've always thought that claypot rice is a hassle dish to cook but not until you give this microwave claypot rice a try!
Gotta e recipe from this author my little cyberspot.
The unfolding of recipe:
Ingredient
3 chicken thighs (with bone)(for me without bone), chopped into 10-12 small pieces
2 "lapcheong" a.k.a. chinese barbecued sausage
Handful of chinese mushrooms, soaked in warm water for 20 minutes
1 tb sesame oil
2 tb chinese wine
2 tb dark soya sauce
1 tb light soya sauce
Handful of lettuce, shredded into long strips (i skipped this and sometime i throw in chinese veg. caixin)
1 cup of rice & 1.5 cups of water*
1. Marinate chicken thigh meat with the sesame oil, chinese wine and soya sauces. Put in fridge while preparing the rest of the ingredients.
2. Remove stems from mushrooms & slice in half.
3. Slice "lapcheong" into thick slices.
4. Boil the rice in rice cooker. After 15 minutes **, open rice cooker & add chicken thigh meat. Be sure to flick off excess marinade before putting meat in. *** Then, add the "lapcheong" and mushrooms on top. Close the rice cooker and allow the cooker to finish cooking the rice, approximately another 5 minutes.
5. Open the rice cooker & be enthralled by the amazing smell. Stir up the rice & all the ingredients and serve immediately on a bed of shredded lettuce. (This recipe serves two)
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