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Home Style Eight Treasures Rice with Salty Chicken

Home Style Eight Treasures Rice with Salty Chicken
Home Style Eight Treasures Rice with Salty Chicken

Ingredients A

  • 750ml water
  • ½ tsp salt
  • 1 tbsp shaoxing wine
  • 1 tsp sugar
  • ½ tsp chicken stock granules

Ingredients B

  • 2 tbsp minced garlic
  • 1 tbsp salt
  • 1 tbsp shaoxing wine

Ingredients C

  • Salty Chicken: 2 chicken whole legs, deboned
  • 2 tbsp oil
  • 2 tbsp chopped garlic
  • 2 tbsp chopped shallot
  • 500g ecoBrown’s GOLD Wholegrain Rice, rinsed and drained
  • 50g shredded dried cuttlefish, rinsed and soaked
  • 25g salty preserved radish
  • 25g sweet preserved radish
  • 50g lotus seeds, soaked until soft
  • 50g carrot, peeled and diced
  • 50g yam, peeled and diced
  • 50g peanuts, toasted
  • 5 black mushrooms, soaked and diced
  • To serve: Some chopped spring onion and fried shallot oil

Method

  • Salty Chicken: Mix chicken whole legs with marinade (Ingredients B) and marinate in the fridge for 2 days.
  • Eight treasures rice (Ingredients C): Heat up 2 tbsp oil, saute garlic and shallot until aromatic. Add in the remaining ingredients and stir-fry until well mixed. Transfer the mixture into a steaming tray, add in seasoning (Ingredients A) and stir well.
  • Place salty chicken on top of the rice mixture.
  • Steam the rice mixture and salty chicken over high heat for 30-40 minutes until they are cooked.
  • Remove the chicken and cut into pieces. Fluff up the rice.
  • Divide eight treasures rice into bowls, top with chopped spring onion and fried shallot oil. Serve hot.
  • Note

    (Serves: 5-6)