Recipe

Dried Chilli Chicken with Potato

Posted on by Cheng Yuen
Preparation time

5 minutes

Total Time

30 minutes

Difficulty

Easy

Serves

6

Ingredients:

  • 2 chicken whole legs (cut into 5 pcs each) , Marinade with below seasonings:
  • 30 g Simply Natural Premium Grade Soy Sauce
  • 30 g oyster sauce
  • 10 g dark soy sauce
  • 1/2 tsp Simply Natural Brown Sugar
  • Simply Natural Organic White Pepper to taste
  • 3 cloves Organic Garlic (peeled)
  • 20 g Organic Ginger (peeled)
  • 20 g Simply Natural Cold Pressed Sesame Oil
  • 5-8 pc Simply Natural Qing Yuan Organic Dried Small Brown Shiitake Mushroom (soaked to soften)
  • 300 g Basmati rice (washed)
  • 400 g water (inclusive of soaked mushroom water)
  • some chopped Organic Spring Onions for garnishing

Methods

  1. Place garlic and ginger into a mixing bowl, chop 5 sec/speed 6.
  2. Scrape down sides,  add in sesame oil to saute until aromatic, cook 3 min/120°C/speed 2. 
  3. Add in mushrooms and marinated chicken, cook 5 min/100°C/speed 1
  4. Add in rice, soaked mushroom water and water into mixing bowl, close lid then select RICE COOKER mode (TM6) to cook (auto set 30 min)
  5. Serve cooked Claypot Mushroom Chicken rice immediately, garnish with some chopped spring onions
  6. For TM5 users, select Automatic Recipe ‘Boiling Rice’ function to cook.
  1. Chop finely of the garlic and ginger.
  2. Add sesame oil and saute the ingredients.
  3. Add mushroom and the marinated chicken and. Saute well. 
  4. Add rice, soaked mushroom water and water into rice cooker and cook for 30 minutes 
  5. Serve cooked Claypot Mushroom Chicken rice immediately, garnish with some chopped spring onions.

THE INGREDIENTS

Any 2 For $16
Simply Natural Premium Grade Organic Soy Sauce 340ml

Simply Natural Premium Grade Organic Soy Sauce 340ml

$8.90
Add to cart
Organic White Pepper Grinder

Simply Natural Organic White Pepper Grinder 50g

$7.90
Add to cart
Cheng Yuen

Store
This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.
More info Accept