Saturday, 26 January 2013

Chicken Rice Sichuan-Stylie



... made in a paella pan
Confused?
Don't be
This is how I would normally cook my savoury rice.
Normal is relative.
I don't own a rice cooker.
Is that normal for an Asian?




Now, back to my Chinese-inspired Chicken rice.
It was a request from the man himself; the only male representative in this household
As usual,
he won't be getting the "normal" chicken rice





Chicken Rice Sichuan-Stylie


 For the chicken
6 pcs  chicken thighs, boneless, skinless
100g dried shiitake mushrooms
6 dried chillies

Marinade:
1 tbsp minced ginger
3 cloves garlic, finely minced
2 tbsp Shaoxing rice wine (optional)
1 tsp sichuan peppercorns *
1 tbsp oyster sauce
2 tbsp sesame oil
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp brown sugar







Combine all the ingredients for the marinade and the chicken pieces in a bowl, making sure the thighs are well coated. Leave them to marinate in the refrigerator for 4 hours or longer.

While the chicken is marinating, reconstitute the dried shiitake mushrooms and chillies by soaking in hot water for about 30 minutes.

In a large saucepan, heat a little oil over medium heat.
Add the chicken thighs along with the marinade and cook for about 5 minutes. 
Add the dried mushrooms and chillies to the chicken.
Season with salt and freshly ground black, if desired.





For the rice
1 1/2 cup jasmine rice
2 cups chicken broth
2 small shallots, thinly sliced
1 garlic, finely chopped
1 small knob ginger, julienned
4 cloves
2 star anise
1 tsp black peppercorns

Heat a little oil or butter in a pan.
Add the cloves, star anise, black peppercorns, shallots, ginger and the garlic, and sauté on medium heat for three minutes, until light golden.
Add the rice and stir for a minute.
Add the chicken broth. Bring to a rapid boil. Reduce the heat and leave to cook until most of the broth has been absorbed.
Place the cooked chicken thighs along with the marinade on top of the rice.
Cover with a tight lid.
Place it in a 100C oven for 25 minutes, then remove from the oven but keep covered.
When you are ready to serve, sprinkle with some fresh spring onions and some sesame oil.









 * When using sichuan peppercorn, it's best to dry toast them lightly before adding them to rest of the other ingredients.

Heat a small frying pan over medium heat. Add the peppercorns and dry fry for 1 minute or until fragrant.
Remove from heat and place in a mortar and pestle or spice grinder.
Add a pinch of salt and grind until it forms the consistency of finely cracked black pepper.
Set aside until needed.




















4 comments:

  1. Your abnormal chicken rice looks absolutely delish!.. and no, it's abnormal for an Asian not to own a rice cooker but then, why be normal when you have the choice to be abnormal;) Normal is so boring.. Lol! Dare to be different and to hell with the consequences! Have a nice day:))

    ReplyDelete
    Replies
    1. Shereen, I am pretty much normal on good days... just that, I have a wonky view of the world... someone must have dropped me as a baby :)
      xoxo

      Delete
  2. wahhhh.... terra la you, masak nasi without rice cooker (tabik spring from me)...
    I am lost without my rice cooker...my nasi will be berkerak and possible hangit :(

    ReplyDelete
    Replies
    1. yup, my claim to fame... masak nasi without rice-cooker!!! LOL!!!
      Blame it on my OCD - I'd like to keep my counter top clutter-free, plus, I can't stand the look of a rice cooker :D
      xoxo

      Delete