Tuesday, November 17, 2009

Yam Rice with Chicken

There are a few secret i learn from my sister-in-law on this recipe. First, first frying the chicken and set aside. Do put add the chicken into the rice cooker for double cook as it will cause the chicken meat get harder. Only put it in when the rice is cooked or when you hear the sound "put" from the rice cooker. Second, you do not have to fry the rice as the result will still very good. Hong Zheng likes it very much!

Prepare Time: 30min
Cook Time: 10min
Serving: 3-4 persons

Estimate Cost: RM8

Chicken breast meat 200gram with skin removed
Yam small size 1 piece
Dry mushroom big 4 ears
Onion medium 1 piece chopped
Garlic 6 gloves chopped
Dry shrimps 50gram
White rice 3 cups
Water 700gram
Salt 1 teaspoon
Soy source 2 tablespoons
Dark soy source 2 table spoons
Cooking oil 3 tablespoons

1. Wash and cut chicken meat into small cubes and marinate with salt, pepper and soy source while getting up the rest of the ingredients.
2. Remove the yam skin and cut into small cubes.
3. Soak mushrooms and cut into cubes.
4. Wash and drain the dry shrimps.
5. Wash and drain the white rice.
6. Heat up the cooking oil and stir in 1/3 of the garlic and onion.
7. Stir fry the chicken meat until it cooked and set aside.
8. Add in some cooking oil and heat it up. Stir in the remaining garlic and onion and add in the mushrooms and yam.
9. Add salt.
10. Scope up the mixture and put them in the rice cooker.
11. Add the rice and water.
12. Add in the soy source and dark source.
13. When the rice cooker turns from cooking to steam phase, add in the chicken meat.

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