Today, a man with a knife caused a lockdown at the supermarket, but after the police intervened, most customers, including me, left without buying lup cheong, lup yuk, dried mushrooms, black fungus, or chicken breasts for a different fried rice dish made with leftover bacon, corn, and peas.

Claypot chicken rice is popular in many Asian countries just to name a few Malaysia and Singapore, which I had have eaten in the street, kopitam or food courts. There are many varieties in term of flavour added such as lup cheong and lup yuk, dried shrimps and dried mushrooms: shitake and of course chicken meat. Some use thigh and some use breast.

While it’s traditionally cooked in a clay pot, many use electric rice cooker these days easier for home cook like me. Claypot is sand pots many Asian countries would have them and used it to cook flavoured rice over charcoal like my grandma used too. My mom has the claypot, I couldn’t be bother to buy the claypot, so I used my rice cooker to cook it.

Glad to have leftover bacon to make fried rice. It’s a slight different flavour and not as brown as my usual flavoured chicken fried rice. It’s still taste flavoured chicken. Let’s cook!!!

Ingredients

55 g butter
4 cloves of garlic, chopped finely
2 inches ginger, chopped finely
4 c rice, wash and drain
1 L chicken stock (about 4 c)
2-3 c water
3 Tsp chicken powder stock
5 sliced bacon, cut into bite size
180 g frozen corns and peas
salt
oil
ajinomoto (OPT)

Method

In a deep pan add 2 Tbs oil and butter let butter melt. Then add 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 2 c water first, 1 L chicken stock, salt, ajinomoto, and chicken stock powder. Stir up well and make sure water level is right (slightly above the rice), I put about 2 inches more water. Then cook it.

Note: If your rice cooker has internal measurement lines, you can simply add the rice and fill the water/stock level to the “4” mark scale and slightly above.

Meantime, put frozen corns and peas along with the cut up bacon and some water into a microwave safe bowl. Cover with a plate. Microwave about 2-3 minutes; interval stir to mix well. To warmed up the corns and peas and slightly cook the bacon. Drain well and set aside.

When rice is done, add in bacon, corns and peas. Stir well to combined all. Let the rice cooker keep warm about 5-10 minutes to infuse all the flavour. When time warmed up is up. Spoon rice onto plate. Enjoy with a glass of white wine!!!

Note: Freeze the remaining rice for later. You may omit ajinomoto. You may want to add buk choy or cabbage or carrot for colouring and to have some vegetables to go along with your rice.

https://helenscchin.com/2021/06/04/fried-rice-bacon-corns-peas-with-chicken-flavoured/

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