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

Ingredients

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 

Method

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.

Fried rice paradise using the rice cooker :)

So I've cooked a lot of extra rice to be frying rice for dinner tonight. And only half of that was going to fit into my happycall pan. But then, there's always the rice cooker. 

And after tonight's attempt at using the rice cooker, I have decided that I would forever be frying rice in the rice cooker. Until further notice. 

Ingredients

1 tbsp of oil + 1 tbsp of sesame oil

2 cloves of garlic, chopped 

Half a yellow onion, diced

Overnight rice (Filled a 1.5L ice cream tub) 

1 cube of Knorr chicken stock dissolved in about 500ml of water

Five slices of Luncheon meat, diced

Dry fried white bait, 80g to 100g

1 tube of Egg tofu, diced

1 egg, beaten

Dash of pepper

Method

Set the rice cooker to 'Cook' function and once hot, add the oil into the pot.

Fry the garlic and onion till fragrant before adding in the luncheon meat, white bait and egg tofu. 

Add in the rice, breaking it up as you add it in.

Pour in the stock and a dash of pepper. Stir the rice till everything is mixed thoroughly. (Be gentle, you don't want to break up all your luncheon meat and egg tofu further)

Close the rice cooker and let it cook till it pops up to the 'Warm' function.

Add in the beaten egg and give it another stir to make sure everything's well mixed. (Use more eggs if you'd like. Daddy would've loved loads of eggs.) Wait for a bit till you get to switch it to 'Cook' function again and once it pops up to 'Warm', turn off the switch and you're all good to go :)

And there you have it. Fried rice paradise from the rice cooker, no less! 

From our kitchen to yours,

Brenda x