Steamed Chicken Mushroom Rice

Steamed Chicken Mushroom Rice

This Inspiration came from the Japanese claypot rice that sister bought from Iseten which cost $10/small mini pot... sister bought for us to try out during mother's day... hehe prehaps its us.. we all had this.. Mmmmm dun seem to suit our taste as to what we are imaging how it tasted like.. Theirs version are more sticky compare to what i had done...

Being me.. hehehe i always like to try out something that i am interested in.. Mr sim commented how will it tasted if we are using japanese rice for the steamed-lup-cheong-chicken-rice instead of our jasmine rice..

OH well... since i wanna to try out a new recipe.. i decided to use it for this..

My purpose is to try out something that i will like to ask the person cooking my confinment meal AS i am seriously not very keen in the traditional confinment meal..

As my reader know... i am not very good in writeing recipe so its only a rough guide for me to let Mr sim know what i like and what i used.. for those who are keen to try out.. pls let me know if u like it anot after trying :)

Ingredients i used:

3 chicken wings - washed, chopped and marinate with

1 tsp minced spring onion's white part

1 tsp minced ginger

1 tsp oyster sauce

1 tsp dark soya sauce

1 tsp sesame oil

* 1/2 tsp salt

*1/2 tsp light soya sauce 

(*pls note: i doesn't want a very salty flavour so i didn't add in salt.)

abit of pepper

Leave it aside for @ least 1 hrs...

Diced carrot & fresh mushroom

Spring onions - optional

1 cup japanese rice

1 1/2 cup water/stock

* Japanese rice will need more water then our jasmine rice.

I slightly pan fried all the ingredients. No need to add in any oil.

 Just a lil stir will do so that the colour will be more appealing after steaming it.

Add in all ingredients into ur steaming bowl. No worries if the veg stuffs all floated up,

you can always mix well after its being served when cooked.

Lastly top the chicken on top and steam for 30 - 40min under high flame.

Done after 40min.. leave it in the wok for 10min before serving it.

Enjoy it while its hot.