Wednesday, September 23, 2015

One pot wonders: Stewed pork & chicken rice | 红烧排骨鸡肉饭


1 large can of stewed pork chops, roughly shredded with bone removed (I used Gulong brand)
1 chicken breast, sliced and marinated with 1 tsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp of sesame oil, a dash of pepper and shaoxing wine)
1 carrot, sliced
1 packet of baby bok choy, stem removed and chopped into thirds
20g of dried shrimp (1 small handful)
1 tbsp of chilli scallop floss (Sun Kee brand)
Soy sauce mixture: 2 tbsp of dark soya sauce + 1 tbsp of soy sauce in 250ml of water
3 cloves of garlic, minced
1 tbsp of oil

4 cups of rice
8 cups of water + 200ml of water 


Heat 1 tbsp of oil in a pan, add minced garlic, dried shrimp and scallop floss. Stir fry till fragrant. Add chicken breast and fry till cooked before setting it aside.

In the rice cooker, rinse rice and add water. Add stewed pork chops and gravy. 

Place carrot slices into the rice. Add the cooked chicken breast, soy sauce mixture and stir thoroughly to ensure that rice is evenly coated with the sauce. Set the rice cooker to cook.

Midway in the cooking process, add baby bok choy and stir it into the half cooked rice. Add water if necessary. 

Serve topped with chopped spring onions and cut red chilli. 

From our kitchen to yours,

Brenda x

*Lean pork slices can be used instead of chicken breast with the same marinade
*Chinese cabbage can be used instead of baby bok choy
*I would add chinese mushrooms :) except that I already had a miso barramundi soup with mushrooms.
*Only when my rice was partially cooked, I added the soy sauce mixture and stirred it into the rice to ensure that the sauce is evenly distributed throughout.

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