HAiNANESE CHiCKEN RiCE
Wednesday, February 2, 2011
Today is Chinese New Year Eve.
Bryan's mother and Aunty Hayley are coming over for lunch.
Bryan made his famous chicken rice upon my insistence. He's following his mother's recipe ... as much as he can remember.
The amount of ingredients is pretty much agak-agak (approximate).
Follow the recipe in DiSH 188.
Pretty much the same except that we added pandan leaves for the rice here.
First, ozonize the chicken ... very important!
Fry the rice grains in chicken stock till fragrant.
Add ginger and pandan leaves.
Place the chicken on a rack in the Pressure Cooker
over the rice. Easy peasy. Killing two birds with one stone!
Special oyster sauce, ginger paste, thick soya sauce
and special chilly sauce ... Hmm, heaven on earth!
Perfectly cooked chicken ...
Moist, smooth and succulent ...
The Pressure Cooker never fails to amaze us!
All the delicious and natural chicken juice is now
flavoured in the rice. The rice is extra fragrant
because of the pandan leaf. Hmmmmmmm ...
The rice is fluffy and super delicious!
So good you can even eat it on its own! :D
For the mushroom dish, ozonize the mushrooms first ...
Very important to remove hidden toxins and pesticides
Braised Shitake Mushrooms
Short-cut way using Pressure Cooker. Only 20 mins ...
Ingredients include shitake mushrooms, fish maw, star anise, cinnamon stick, oyster sauce, shoyu and seasalt. When the mushrooms are ready (the red button on the Pressure Cooker will indicate that the contents are cooked), add the carrots, green beans and broccoli.
Close lid and allow the vegetables to cook naturally
(without flame).
A Perfect Combination! :D
This is my plate, by the way. :D
Hayley, Justine and Diana.
See the happy faces? :D
Bon Appetite!
