Cheesy Chicken Baked Rice

Ingredients for garlic butter rice

2 cups of rice

2 tbsp butter

1 tsp garlic powder

1 tsp onion powder

A dash of dried Italian herbs

A handful of mixed vegetables

Chicken stock to cook rice

Method

1. Cook rice with chicken stock, garlic & onion powder.
2. Once the rice is cooked, add butter & mixed vegetables immediately. Mix well.
3. Set aside in a baking dish.

Ingredients for topping

8 strips of chicken fillets, cut into bite size and marinate with half tsp of garlic powder & half tsp of onion powder 

400ml cooking cream

200gm shredded cheddar/parmesan/mozerrella cheese

2 tbsp butter

2 tbsp plain flour

Method

1. Fry chicken fillet with olive oil.
2. Laid chicken fillet over cooked rice.
3. Using the same pan, scatter flour over the melted butter and stir until incorporated.
4. Add cooking cream gradually and stirring constantly until a smooth thickened sauce is formed. Let it cool down abit.
5. Mix cold shredded cheddar to the sauce.
6. Pour sauce over the rice and chicken.
7. Fan-grill the dish at highest temperature until nicely browned.

Steamed White Glutinous Rice (Al Dente)

Adapted from http://singaporehomecooks.blogspot.sg/2014/11/white-glutinous-rice-by-tan-connie.html


Ingredients
500g white glutinous rice (Pasar brand), rinsed until water runs clear and soaked for 30 mins
10 dried mushrooms, diced
1 cup of small raw peanuts, rinsed and drained
A handful of dried shrimps, rinsed and drained
15 shallots, sliced

Seasoning
2 tsp of mushroom seasoning powder
Generous amount of white pepper
Salt to taste


Method

1. Using slow fire, fry onions in 1 cup of oil until golden brown. Set aside fried shallots.
2. Using the shallots oil, fry the mushrooms and dried shrimps until fragrant.
3. Add peanuts and rice grains. Stir well with mushrooms seasoning powder, salt and pepper.
4. Transfer to a 9 inch baking tray.
5. Drizzle 4 tbsp of water over the rice and steam for 30-45 mins until fully cooked.
6. Serve with spring onions and fried shallots.

Note
For softer texture, pre-soaked the rice longer.


Storing
Store in airtight container in the chiller.
Steam before consuming.

Claypot Chicken Rice

Serve 4 - 5

Ingredients
2 boneless chicken legs, remove skin and slice 1cm thickness
2 dried mushrooms, wash, soak and slice thinly
1 Chinese sausage, remove skin, slice thinly
5 stalks of xiao bai cai, separate stems and leaves
2.5 cups rice, wash and drain

Blend these ingredients and marinate chicken for 30 mins
2 tbsp oyster sauce
2 tbsp soya sauce
6 cloves garlic, remove skin
1 inch length ginger, slice
1 tbsp sesame oil
1 tbsp chinese wine
2 tbsp corn flour
Pepper to taste


Method

1. Rinse rice and put them in clay pot
2. Add water
3. Add mushrooms
4. Using medium fire, bring to boil
5. When water level decreased and rice surfaced, switch to small fire
6. Add chicken meat & chinese sausages
7. Cover and simmer for 10 mins
8. Add stems of vegetable, followed by leaves
9. Cover and simmer for 2min
10. Drizzle sesame oil over vegetable
11. Push the vegetable aside, drizzle caramel sauce over rice
12. Serve immediately in claypot

Note

• Please use lesser water for cooking of rice because chicken meat seeps out liquid during cooking and will cause your rice to be damp.
• Serve immediately in claypot as prolong heat in the claypot will toughen the chicken meat

Watch video

Pineapple Fried Rice

Adapted from noobcook

Ingredients
2.5 cups of rice, cooked 4 hours in advance, fluff it up and leave to cool completely
12 pcs of prawns, diced
3 crab sticks, diced
1 honey pineapple, diced and set aside pineapple bowl
1 handful of cashew nuts
1 handful of mixed vegetables
3 cloves garlic, chopped finely
1 red onion, chopped finely
Pork floss

Mix the seasoning together
4 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp curry powder
1 tsp tumeric powder
Few dashes of pepper to taste


Method

1. Fry onion until soften
2. Add garlic and fry till fragrant
3. Add prawns, crab sticks and fry till prawns turned opaque
4. Add rice
5. Pour seasoning all over rice and mix well
6. Add mixed vegetables, pineapple cubes and its juice and mix well
7. Add cashew nuts and give a quick stir
8. Spoon fried rice into the pineapple bowls
9. Serve with pork floss

Note

• Cook your rice with slightly lesser water so that it's firm and grainy instead of soft and fluffy.
• About 2 to 3 tbsp of pineapple juice will seeped out after cutting. Reserve those juice to flavour your fried rice. Cut your pineapple just before cooking and do not chill your pineapples so to retain its juiciness.
• I used half the pineapple cubes from one honey pineapple

Watch video on how to prepare a pineapple bowl

Watch video on how to cook the pineapple fried rice

Glutinous Rice with Pork & Mushrooms (Rice Cooker Recipe)

When I saw Dinomama's Castella Sponge Cake baked in rice cooker, I thought mine was the most under-utilised equipment in my household as it has always been cooking rice only. To learn more about what rice cooker can do, we decided to hold a 'Rice Cooker Recipe' contest. Check out my pinned post for contest details in Singapore Home Cooks.

I decided to make this glutinous rice with pork and mushrooms using the rice cooker at the last part of cooking instead of steaming it the usual way. Usually, I took about 45 mins to an hour of steaming and it's always unevenly cooked cos the sides will be dryer. Using the rice cooker did it in about 15-20 mins and cooks evenly! Here's my recipe.

Ingredients
2.5 cups of glutinous rice, rinsed and drained
3 tbsp dried prawns, rinsed and drained
6 dried mushrooms, retain water and sliced thinly
1 chinese sausage, sliced thinly
200gm pork fillet, sliced thinly and marinate with 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp light soya sauce, 1 tsp chinese wine, some pepper and salt.
4 cloves of garlic, minced
6 shallots, sliced thinly
1 stalk spring onion, sliced
2-3 tbsp caramel sauce

Method

1. Using half cup of oil and small fire, fry shallots till golden brown
2. Set aside fried shallots and leave its oil in the wok
3. Add dried shrimps and dried mushrooms
4. Fry till fragrant
5. Add chinese sausage and garlic
6. Fry till fragrant
7. Add glutinous rice
8. Stir fry and mix well
9. Transfer to rice cooker
10. Add water from dried mushrooms
11. Top up with more water until the cooker's water level indication for 3 cups
12. Lay pork fillet over the glutinous rice
13. Switch on your rice cooker and let it cook
14. Once the switch flips, fluff up the rice by stirring 
15. Add spring onions, fried shallots and caramel sauce 
16. Mix evenly
17. Served warm

Notes

• Pork fillet can be replaced with boneless chicken leg
• The amount of oil to fry shallots is little so you have to stir consistently in small fire

Watch video