Turn your rice cooker into your favourite kitchen most used gadget with a few ingredients
Google: “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”.
Google: Hairy gourd is “also known as the ‘fuzzy melon’, the hairy gourd is a small immature winter melon. It gets its name from the tiny hairs that cover the entire gourd that protects it from bugs. It’s more commonly referred to as ‘winter melon’ or ‘wax gourd’ when it reaches maturity because the melon loses its hairs and develops a waxy coating instead. The fleshy inside is white and the seeds are edible and offer a nice crunch. It has a naturally mild flavour which makes it the perfect pair with other ingredients like shrimp, chicken and eggs.”
I crave for hairy gourd tom yum as well as flavoured chicken rice. I am glad to use rice cooker instead of claypot. My bowl has a swirl of flavour: spicy, delicious, and satisfying my soul. Let’s cook!!!
Ingredients
75 g butter
8 cloves of garlic, chopped finely
4 inches ginger, divided, chopped finely
10-12 dried mushrooms, soaked overnight, slice thinly
4 lup cheong, halved
1 long piece of lup yuk, cut into 5 pieces
5 chicken breasts, cut in bite size
2 Tbs soy sauce
1 1/2 Tbs Shoa Xing (Chinese cooking wine)
3 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)
Hairy gourd tom yum dried shrimps
900 g hairy gourd or about 1 average size
20 g dried shrimps
about 1/2 c of water to soak the dried shrimps
3 Tbs tom yum paste
1 Tbs minced garlic
1 Tbs ginger powder
1 Tbs shao xing wine
1/4 Tsp sugar (OPT)
salt
pepper
oil
Side
Bought roast chicken
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 and lup yuk 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 and lup yuk should be done, slice thinly with serrated knife both of them. Put 1 Tbs oil in frying pan fry lup cheong and lup yuk 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, lup yuk and the oil from it, add chicken and mushrooms. Stir well to combined all. Let the rice cooker keep warm about 15 minutes to infuse all the flavour from the chicken, mushrooms, lup cheong and lup yuk.
Hairy gourd tom yum dried shrimps
Do dried shrimps 30 minutes in advance: Rinse the dried shrimps and soak them in water for about 20-30 minutes or until they are softened. Drain shrimps and reserved water for later. Next, use a slightly wet paper towel wipe a few times the hairy gourd hair: to get rid of it. Then wipe with a damp cloth all around. Rinse hairy gourd, wipe dry and cut into bite size.
Heat 2 Tbs oil in a saucepan over medium-high heat. Once hot, add garlic minced, ginger powder and dried shrimps; cook for 2 minutes. Then add in the hairy gourd pieces and cook for 7-9 minutes s or until they begin to look translucent.
Add in tom yum paste, 1 Tbs oil and shao xing in a small bowl. Combine well before adding in reserved water. Season with salt and sugar. Cook until some of the water has evaporated or until all the ingredients become tender. Turn off the hob and spoon to a deep plate. Serve with flavoured chicken rice, roast chicken and a cold beer. Enjoy!!!!
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