Claypot chicken rice

Ingredients:

2 cups rice, washed and drained
3 cups chicken stock
2 chicken drumsticks cut into pieces (bone in chicken pieces can also be used)
5 Chinese mushrooms, soaked, cut into half
1 Chinese sausage, sliced
1 ½ cm thick salted fish, sliced thinly, fried till crispy
1 tbsp black soya sauce
4 tbsp garlic oil

Marinade:

2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine
1 tsp of ginger juice (grated a knob of ginger and squeeze)
1 tbsp sesame oil
½ tsp pepper
½ tsp sugar
½ tbsp corn flour

Garnishing:

Spring onion chopped

Method:

1. Mix chicken, mushrooms with marinade and ginger, season for 30 minutes.

2. Put rice and chicken stock into a clay pot, cover and bring to boil lower fire and cook with low heat till holes are formed on top. (About 15 minutes)

3. Spread marinated chickens and mushrooms, Chinese sausage on top, cover and cook with low heat till rice is dry and chicken pieces are cooked (another 15 minutes). Remove from fire.

4. Sprinkle salted fish on top, cover and leave to stand for 10 minutes till rice is dry and fluffy.

5. Before serving, sprinkle spring onion , black soya sauce and garlic oil, mix in to combine toppings and rice.

Three cups chicken

Ingredients:
1 medium chicken
1 portion of vegetable oil
1 portion of cooking (or white) wine
1 portion of soy sauce

Methods:
1. Heat the portion of oil in a saucepan, add in the chicken and cook for 5 min
2. Pour in the wine and soy sauce and cook on low heat for another 20 min

Chargrilled chicken with roasted garlic and mushroom sauce. (Flavours 9-10/03)

600g whole chicken (halved), 30g cauliflower, 30g brocolli,2 young corns, 5 baby asparagus, 10g unsalted butter, cooking oil, 50g whole crushed garlic pips, 50g fresh sliced shiitake mushroom, 1 boiled potato

Seasoning: paprika to taste, oyster sauce + salt n pepper to taste

1. Season chicken with paprika, oyster sauce, salt and pepper before roasting in a preheated oven at 200C for 30mins or until golden brown. Set aside, reserve pan juice for later use.
2. Blanch vegetables; saute with butter and season to taste with salt and pepper
3. Heat oil in a heavy-bottom pan to saute the garlic until golden brown. Pour in the pan juic and season to taste with salt and pepper.
4. Peel and slice boiled potato, then pan fry with some oil. Season to taste with salt and pepper.
5. Pour mushroom sauce over chicken.