Saturday, 5 March 2016

瓦煲鸡饭 (ClayPot Chicken Rice)


瓦煲鸡饭顾名思义,
就是以腌制鸡肉和白米为主,再用瓦煲焖煮。
瓦煲煮出的米保留大米的香味,天然又健康。
底部略焦带香的米饭,更是这道料理的精髓,
搅拌混合所有材料,那股美味,
叫人销魂!


安家两父女很喜欢的一道料理。
今天也是应了娜娜再度下单而开煲的。


自家做的瓦煲鸡饭,下料不手软。
除了主角鸡肉,冬菇,腊肠;
还有陪衬,咸鱼,青葱,辣椒丝,青菜,老王瓜汤。。。。。
比起外面卖的,一点也不逊色!


肥嫩的鸡肉,厚身的冬菇,
香醇的腊肠,还有香香的米粒。。。。
这一切的综合,足于让人吃了回味无穷!

 


瓦煲鸡饭
(供3人份) 

材料
250克白米 (洗净沥干)
280 - 300克鸡汤
2 支 鸡腿(切块)
2-3朵香菇 (泡软)
1条腊肠 (去肠衣,切片)

1茶匙 蒜米茸
1 1/2汤匙 油


鸡肉腌料:
1 汤匙 酱油
1/2 茶匙 老抽
1 汤匙 蚝油
1 汤匙 姜汁
1 汤匙绍兴酒
1 茶匙 麻油
1 茶匙糖
少许胡椒粉和粟米粉

淋酱 :
1汤匙酱油
1茶匙麻油
1茶匙蚝油
1茶匙绍兴酒

1支青葱 (切粒)
爆香咸鱼粒 (随喜)


做法
1。 把鸡肉加入所有的腌料腌2个小时以上。

2。 香菇泡软后,挤干水份,用一个小锅,热油,爆香蒜蓉,下香菇,小火慢炒约5分钟或香菇干香。

3。 然后把洗干净的白米和鸡汤放入瓦煲里,加盖煮滚(约3分钟),之后转小火煮至半干(约5分钟)。

4。 这时加入腌好的鸡肉,香菇,和切片的腊肠连腌肉的酱汁一起倒入米饭上。再加盖小火焖大约15分钟。然后熄火,再虚火焖5分钟。

5。 上桌前,淋上淋酱,撒上青葱粒和爆香咸鱼粒,搅拌均匀,即可趁热享用。



温馨提示:
~  做这个瓦煲鸡饭最好还是用泰国香米,做出来的口感会很好,也比较好看。

~  吃之前可以加入青葱,还有炸脆的咸鱼片,和红辣椒片。



 



ClayPot Chicken Rice
( serve 3 persons)

Ingredients:

250g white rice (washed and drained)
280 - 300g chicken stock
2 chicken drumstick (cut into pieces)
2-3 shitake mushrooms (soaked to soften)
1 Chinese sausage ( remove the skin and slice)

1tsp chopped garlic
1 1/2tbsp oil


Chicken marination:
1 tbsp soya sauce
1/2  tsp dark soya sauce
1 tbsp oyster sauce
1 tbsp ginger juice
1  tbsp shao xing wine
1 tsp sesame oil
1 tsp sugar
Some pepper and corn starch

Gravy:
1tbsp soya sauce
1tsp sesame oil
1tsp oyster sauce
1tsp shao xing wine

1stalk spring onion (cut into pieces)
Some fried salted fish (optional)

Method:
1. Add the chicken to all the marinating ingredients and mix evenly, then set aside to marinate for 2 hours.

2. Soak the shitake mushrooms until softened, then squeeze them dry. Heat the oil in a small pan, saute the chopped garlic until fragrant then add in the mushrooms and stir fry over a low flame for about 5 minutes or until the mushrooms are fragrant.

3. Put the cleaned white rice and chicken stock  into the claypot, then cover the lid and bring to a boil over a high flame (about 3minutes).  Turn the flame into a small flame and  simmer the rice until semi-dry (about 5 minutes).

4. Add in the marinated chicken (together with the marinating sauce), mushrooms and sliced Chinese sausage in the claypot. Cover the lid and simmer over low heat for about 15 minutes, then turn off the flame and allow the remaining heat to cook it for another 5 minutes.

5.Drizzle the gravy on top, sprinkle the spring onion and fried salted fish, stir evenly and serve while warm.

Tips:
~  It would be best to use Thai fragrant rice to cook this claypot chicken rice as it would be much more delicious and good looking.

~  You can always sprinkle in some spring onion, fried salted fish and sliced red chillies before serving.



瓦煲鸡饭还有一个特色,
就是煲底那层略焦的饭块,
脆脆香香,妙不可言!






瓦煲鸡饭,
水烫青菜,
慢炖老王瓜汤,
今天的菜单,可有合你意?



@@@@@ Enjoy ! @@@@@



9 comments:

  1. Oh my, this making me hungry. Looks so scrumptious. Happy Weekend, A.Young ! Enjoy & have a lovely day.
    Blessings, Kristy

    ReplyDelete
  2. 好丰富, 自家煮的最合胃口的。今天的午餐, 我就赖在妳家不走了。。。

    ReplyDelete
  3. 哈哈哈,aunty young,我今天也是准备煮砂锅鸡饭呢 ^^

    ReplyDelete
  4. Hi Aunty Young, was thinking of preparing this. Seeing this post reminds me I must not wait further. Yummy, yummy nga po fan.

    ReplyDelete
  5. 真是材料十足的砂锅饭,好好吃,我也想吃。。。。嘻!

    ReplyDelete
  6. 我晚餐没有吃, 特别过来吃宵夜哩 ^^ 我喜欢的砂锅鸡贩。。yum yum

    ReplyDelete
  7. Hi Aunty Young,
    Seeing this fragrance delish claypot chicken rice makes me hungry now.

    ReplyDelete
  8. 你家的砂锅鸡饭好丰富,越看越想再来煮一次咯。咔咔咔~

    ReplyDelete
  9. One word says it all when I look at your claypot chicken rice Aunty Young - YUMMY!

    ReplyDelete

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