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Hed Chef
Go classic with claypot
By Hedy Khoo
February 08, 2010
SWEET young things might dazzle with the suppleness of youth, but age has its benefits.
A spanking new Teflon-coated pan is not necessarily the ideal weapon of choice when it comes to conquering a man through his stomach.
Think mummy, think apron strings, think snipping them off and winning his undying loyalty.
DRESS: Courtesy of BCBGMAXAZRIA at Paragon LOCATION: Courtesy of kitchen culture at Leng Kee Road MAKE-UP AND HAIR: Helen Wong from Make Up For Ever Academy (Tel: 63330678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Go classic. It's a safe bet to gain the upper hand over your man. A claypot well-seasoned with age beats a non-stick vain pot any time, handles down.
Like the little black dress, claypot rice never goes out of style. The only danger is, if you eat too much of it, you might have some difficulty pouring yourself into that little black number.
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CLAYPOT RICE WITH CHINESE SAUSAGE
INGREDIENTS
2 chicken thighs
100g chinese sausage (3 pieces)
20g salted fish (ikan kering)
5 cloves garlic, peeled
40g ginger, peeled and halved
3 stalks scallion, sliced
5 dried shitake mushrooms
2 cups rice
3 cups chicken stock or water
4 tbsp peanut oil
Pinch of salt
Medium-sized claypot
MARINADE FOR CHICKEN
4 tbsp Chinese rice wine
1 tbsp oyster sauce
1 tsp five spice powder
Dash of white pepper
METHOD
1. Cut chicken into large pieces and marinate, preferably overnight, with 20g smashed ginger and 2 cloves of garlic.
2. Heat 2 tbsp oil into claypot over medium heat.
3. Add 3 cloves of garlic and remaining ginger.
Throw in sliced sausages and salted fish. Fry until they are browned then remove and set aside.
4. Add rest of peanut oil and rice. Fry until grains turn translucent. Then add chicken stock with a pinch of salt.
5. Bring to a boil over medium heat, uncovered.
6. Once boiling, turn heat down to the lowest. Cover and allow to simmer for about 10 to 15 minutes until holes start forming on surface of rice.
7. Place chicken, sausages and salted fish on top of rice. Press them down into the rice if you like. Cover and let sit undisturbed for about another 20 minutes or until chicken is cooked through.
8. While waiting, you may want to measure your waist before gobbling down the rice just to make sure you don't over do it and burst the seams of your dress. Garnish the dish with chopped scallions. Serve.
Hed Chef
Go classic with claypot
By Hedy Khoo
February 08, 2010
SWEET young things might dazzle with the suppleness of youth, but age has its benefits.
A spanking new Teflon-coated pan is not necessarily the ideal weapon of choice when it comes to conquering a man through his stomach.
Think mummy, think apron strings, think snipping them off and winning his undying loyalty.
DRESS: Courtesy of BCBGMAXAZRIA at Paragon LOCATION: Courtesy of kitchen culture at Leng Kee Road MAKE-UP AND HAIR: Helen Wong from Make Up For Ever Academy (Tel: 63330678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
Go classic. It's a safe bet to gain the upper hand over your man. A claypot well-seasoned with age beats a non-stick vain pot any time, handles down.
Like the little black dress, claypot rice never goes out of style. The only danger is, if you eat too much of it, you might have some difficulty pouring yourself into that little black number.
--------------------------------------------------------------------------------
CLAYPOT RICE WITH CHINESE SAUSAGE
INGREDIENTS
2 chicken thighs
100g chinese sausage (3 pieces)
20g salted fish (ikan kering)
5 cloves garlic, peeled
40g ginger, peeled and halved
3 stalks scallion, sliced
5 dried shitake mushrooms
2 cups rice
3 cups chicken stock or water
4 tbsp peanut oil
Pinch of salt
Medium-sized claypot
MARINADE FOR CHICKEN
4 tbsp Chinese rice wine
1 tbsp oyster sauce
1 tsp five spice powder
Dash of white pepper
METHOD
1. Cut chicken into large pieces and marinate, preferably overnight, with 20g smashed ginger and 2 cloves of garlic.
2. Heat 2 tbsp oil into claypot over medium heat.
3. Add 3 cloves of garlic and remaining ginger.
Throw in sliced sausages and salted fish. Fry until they are browned then remove and set aside.
4. Add rest of peanut oil and rice. Fry until grains turn translucent. Then add chicken stock with a pinch of salt.
5. Bring to a boil over medium heat, uncovered.
6. Once boiling, turn heat down to the lowest. Cover and allow to simmer for about 10 to 15 minutes until holes start forming on surface of rice.
7. Place chicken, sausages and salted fish on top of rice. Press them down into the rice if you like. Cover and let sit undisturbed for about another 20 minutes or until chicken is cooked through.
8. While waiting, you may want to measure your waist before gobbling down the rice just to make sure you don't over do it and burst the seams of your dress. Garnish the dish with chopped scallions. Serve.
