Recipe: How to cook Chinese steamed chicken rice

Recipe: How to cook Chinese steamed chicken rice

By Mary Winata

JAKARTA (JP): Steamed chicken rice is one of the most popular
Chinese delicacies. The list of ingredients may be long, but they
are all commonly used in the kitchen and the recipe is not as
difficult as you might imagine. Try it and serve it as a meal for
either breakfast or lunch.

Steamed Chicken Rice

For boiling the chicken:
* 1 kg chicken
* 1.5 l water
* 1 cm ginger root
* 1 leek

For cooking the rice:
* 600 g white rice
* A dash of salt
* 2 tbsp oil

For stir-frying the chicken:
* 1 can of button mushrooms, thinly sliced
* 2 tbsp chopped spring onion
* fresh coriander leaves or mint leaves
* 2 cloves garlic, finely crushed
* 2 shallots, finely chopped
* 1 tsp ginger, finely chopped
* 1 tbsp soya sauce
* 1 tbsp sweet soya sauce
* A pinch of salt and white pepper
* 1 tsp sesame oil
* 200 ml chicken stock

(Makes 10 servings)
1. Place chicken in a pot containing enough boiling water to
cover it. Add ginger and leek, and bring to the boil for 15
minutes.
2. Remove the chicken from the pot and shred it.
3. In a cooking pan, heat the cooking oil, add garlic, shallots
and ginger, stir fry until fragrant. Then add shredded chicken,
button mushrooms and spring onion, season with soya sauce, sweet
soya sauce, salt, pepper, sesame oil and chicken stock, cook for
2 minutes.
4. Cook rice with salt over a medium heat, add cooking oil and
enough chicken stock until dry. Set aside for 15 minutes.
5. Take a serving bowl, cover the base with the stir-fried
chicken mixture with 2 tbsp of its sauce. Spoon the rice on top
of the chicken mixture. Repeat the step for the remaining
ingredients.
6. Steam the rice for 20 minutes. Place on a serving plate.
7. Decorate with coriander leaves or mint leaves. Serve warm.

Mary Winata is the writer of the Chinese cookbook Seri Masakan
Cina Halal. This recipe is published in another of her titles
Ragam Hidangan Nasi.