Wednesday, April 17, 2013

Steamed chicken rice for lunch

When I was small, my mum used to cook chicken rice using rice cooker.  Love her aromatic rice and I can finish a plate of rice with a few dash of dark soy sauce on my steamed chicken.  But mum has not been cooking chicken rice since then.  Because of the long cooking and hassle of cleaning up.  *wink*
 
Like every other kids, my daughter also enjoys taking chicken rice.  She can finish the whole plate of chicken rice (sometimes without the chicken).  After reading Peng's Kitchen on cooking steamed chicken rice using HCP I decided to give it a try using my flip pan. 
 
It is very easy, convenient and fast!!!!  I never knew cooking chicken rice can be so easy and fast till now!!! 

(Recipe adapted from Peng's Kitchen)
 
Some of the ingredients i.e 2tbsp ginger juice, 4 cups water, 2 knots of pandan leaves, 3 slices of ginger, lightly bruised lemongrass (1 stalk) and lightly pounded garlic (4 cloves) 


Fry the garlic, ginger and lemongrass in the flip pan till fragrant

Add and mix the rice and pandan leaves together
 
Leave for 5 minutes without locking the pan, then add in the marinated chicken. Lock the pan.

After simmer for 20 minutes, my chicken rice is ready!!
I love the rice crust formed at the base of the pan.  Yummy!!!
 
 
 

6 comments:

angeline ong said...

So fast in 20 minutes using HCP pan. That is very fast.

Jas said...

yum yum~~~~~

Hayley said...

Wah with the magic pan, everything is so quick and easy!

wenn said...

wow, great pan!

cre8tone said...

Looks easy to cook... And looks delicious, too!~

Health Freak Mommy said...

Very tempted to cook this! I have HCP too but I find it very troublesome to wash it (heavy, bulky and hard to move it around for water rinsing in the sink), thus this is stopping me from using it because of the washing part :(