Today’s recipe is Cantonese-style steamed chicken and rice. It’s a family recipe from one of my readers, Hannah Ong. She says: “I learned this from my grandmother and now I make this on regular basis for my family.”
Of course as you see in the video, she also loves to cook Korean food on the weekend. This was filmed in Hannah’s house in Singapore; the cameraman was Alex Ng and Hannah’s mother assisted us in the shoot. I really wanted to meet Hannah’s grandmother, but unfortunately she was not home when I visited. If you want to see more of what I did in Singapore, photos and stories from the potluck party meetup with my readers, check out my blog post.
Even though the name of the dish is steamed chicken rice, there’s lots more to it than just chicken; good ingredients like Shiitake mushrooms and cabbage. It’s all cooked together in a rice cooker and usually served with chili sauce. Does it sound like a Korean dish? Yes, it reminds me of Korean kongnamulbap. : )
One plate of this dish is a wholesome meal: it contains chicken, rice, mushrooms, and vegetables. This kind of recipe is what I really love: hearty, traditional, home-cooked food.
Ingredients (for 2-4 servings)
Marinade for the chicken:
- 1½ tbs oyster sauce
- 1 tbs dark soy sauce
- 1 ts toasted sesame oil
- a pinch of ground white pepper (or black pepper)
In the pot:
- 600 grams (1⅓pounds) chicken (a mixture of chicken wings, drumsticks, and chicken breasts), cut into 10-12 pieces
- 1 tbs salted dried shrimp, washed, soaked, and drained
- 8-10 dried Shiitake mushrooms, soaked in warm water for 30 minutes softened and cut into thin strips
- 2 tbs of water saved from the soaked mushrooms
- 1 Chinese sausage, peeled and cut diagonally into 1 cm (½ inch) thick slices
- 2 cups worth cabbage, cut into 2 inch strips
- 1 thumb of ginger
- 4 cloves of garlic, minced
- 1-2 tbs vegetable oil
- 1 ts chicken stock concentrate
- 2 tbs of Chinese cooking rice wine (or Hua Tiao Chiew)
- 2 cups of Chinese rice, washed and drained
For Garnishes (optional):
- fried shallots
- Chinese parsley
- salted duck egg (cooked and halved)
from the left, oyster sauce, dark soy sauce, and chicken stock concentrate
- Mix the marinade with the chicken by hand. Keep in the fridge at least 30 minutes
*tip: for best results, set overnight
- Heat up a wok and add 1-2 tbs vegetable oil.
- Stir fry a thumb of ginger first, then add garlic and soaked dried shrimp until fragrant.
- Add chicken and stir-fry for 2 minutes.
- Add the mushrooms, Chinese sausage, and cabbage.
- Add rice, Chinese cooking wine, and the water from the soaked mushrooms.
- Transfer the mixture to a rice cooker and add 2½ cups of water.
- Add chicken stock concentrate and start the rice cooker.
*tip: If you don’t have a rice cooker, you can use a thick bottomed pot. Cook over medium high heat for about 10-15 minutes and lower the heat to simmer for another 10 minutes.
- When the chicken rice is done, transfer it to a serving plate and serve with chili sauce.
- Rinse the salted charcoal off the duck egg. Boil it for around 10 minutes and cut in half lengthwise.
- Put some fried shallots and Chinese parsley on top of the rice and the halved duck egg on the side.