Felt like having flavoured chicken rice to go with leftovers mixed vegetables. Bought chicken breasts and bumped into my dad and he gave me the whole roast chicken.

“Claypot chicken rice is a popular dish in several Asian countries, including Malaysia and Singapore, often found in street stalls, kopitam, or food courts. It features various flavours from ingredients like lup cheong, lup yuk, dried shrimp, dried mushrooms, and chicken meat, which can be either thigh or breast.”

“While traditionally cooked in a clay pot, many home cooks like me now use electric rice cookers for ease. Clay pots are common in many Asian countries for cooking flavoured rice over charcoal, as my grandma did. My mom has a clay pot, but I’ve opted to use my rice cooker instead.”

“Mixed vegetables are pre-prepared combinations of cut vegetables, which can be chopped, sliced, cubed, or julienned, typically including cauliflower, carrots, cabbage, French beans, and peas.”

For dinner, I have flavoured chicken rice, leftover mixed vegetables, and roast chicken from my dad; leftover mixed vegetables which taste even better after absorbing flavours overnight.

Ingredients

Flavoured chicken rice

Ingredients

75 g butter
8 cloves of garlic, chopped finely
4 inches ginger, divided, chopped finely
10-12 dried mushrooms, soaked overnight, slice thinly
2 lup cheong, halved
3 chicken breasts, cut in bite size
2 Tbs soy sauce
1 1/2 Tbs Shoa Xing (Chinese cooking wine)
2 Tbs oyster sauce, divided
1 Tbs minced garlic
6-7 c rice, wash and drain
1 L chicken stock (about 4 c)
3-4 c water
2 Tsp chicken powder stock
reserved water from mushrooms
salt
oil
ajinomoto (OPT)
1 red chili, cut thinly
1 Tbs soy sauce

Mixed vegetables 

6-8 carrots, cut into bite size
3 zucchini, cut into bite size
1 big and 1 small red capsicum, cut thin strips
1 large size cauliflower, florets
2 canned baby corn, wash and drain dry, cut into halves
150-160 ml vegetables stock
2 Tbs minced garlic
1 1/2 Tbs Shao Xing Chinese cooking wine (OPT)
oil
butter (OPT)
salt
pepper

Side

1 whole roast chicken, cut to bite size (OPT)

Method

Place chicken in a bowl. Add 2“finely chopped ginger, soy sauce, 1 1/2 Tbs oyster and Shao Xing cooking wine. Allow chicken to marinade for 30 minutes. In a wok, put enough water and a stand, then put halved lup cheong in a metal plate and let it sit on the stand. Steam cook for 35-45 minutes until soften a bit. Do check regularly for enough water.

In a deep pan add 2 Tbs oil and butter let butter melt. Then add the remaining 2” chopped finely ginger and chopped finely garlic and fry until a little brown, add drained rice and toss around till oil and butter absorbed. Transfer to rice cooker add 3 c water, 1 L chicken stock, salt, ajinomoto, chicken stock powder, 1 1/2 Tbs oyster sauce. Stir up well and make sure water level is right (slightly above the rice), then cook it.

Now the lup cheong should be done, slice thinly with serrated knife. Put 1 Tbs oil in frying pan fry lup cheong for a little bit about 1-2 minutes. Remove and set aside. Using the same pan add 1 Tbs oil, add minced garlic fry until fragrant, add chicken and mushrooms with a bit water from mushrooms, salt to taste and cook until mushrooms and chicken are cook. Check seasoning.

When rice is done, add lup cheong, and the oil from it, add chicken and mushrooms. Stir well to combined all. Let the rice cooker keep warm about 5 minutes to infuse all the flavour from the chicken, mushrooms, and lup cheong.

Mixed vegetables 

Heat oil and butter in a big saucepan until hot. Then add garlic cooked until fragrant about 1 minute. Add carrots, vegetables stock, and cauliflowers cook for about 3-4 minutes until soft. Next add in zucchini and capsicums cook until tender about 2-3 minutes. Lastly, add in baby corn and cook about 3 minutes.

Pour Shao Xing Chinese cooking wine, and stir to mix well for 1-2 minutes. Season with salt and pepper to taste. Enhance the vegetables at the end of cooking with 1 Tbs oil (OPT). Once vegetables are cooked transfer to a big serving plate.

Serve mixed vegetables with flavoured chicken rice, and roast chicken.

https://helenscchin.com/2019/10/13/flavoured-chicken-rice-with-mixed-vegetables-and-roast-chicken/

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