Steamed Chicken Rice

Name: Steamed Chicken Rice
Yield: 5 servings
Cuisine: American
Ingredients: For chicken marinade :; 250 grams boneless skinless chicken thigh, cut into cubes; 1 tablespoon dark soy sauce; 1/2 tablespoon oyster sauce; 1/2 tablespoon sugar; 1/2 teaspoon ground white pepper; 1 teaspoon sesame oil; For stir-frying chicken :; 2 tablespoon cooking oil; 1/2 tablespoon sugar; 4 garlic cloves, minced; 1/2 inch ginger, minced; 1 tablespoon Indonesian sweet soy sauce; 1 teaspoon salt; 200 ml water; 5 hard boiled eggs, peeled; For stir-frying rice :; 2 tablespoons cooking oil; 3 garlic cloves, minced; 1/2 inch ginger, minced; 300 grams (1.5 cups) rice, washed and drained; 1/2 teaspoon soy sauce; 1/2 teaspoon salt; 1 cup frozen mix vegetables, thawed and drained; 1.5 cup chicken stock

Pawon Indo Bule @PawonIndoBule

Steamed chicken rice is a Chinese influenced dish that is very famous in Indonesia. I know this dish kind of have a long and daunting process, but believe me, it is worth it. By the end, you will be rewarded with a delicious satisfying food. I made some changes how the way this dish is usually cooked to make it more simple and practical.

Pawon Indo Bule @PawonIndoBule

Saved

Ingredients

5 servings

For chicken marinade :
250 gramsboneless skinless chicken thigh, cut into cubes
1 tablespoondark soy sauce
1/2 tablespoonoyster sauce
1/2 tablespoonsugar
1/2 teaspoonground white pepper
1 teaspoonsesame oil
For stir-frying chicken :
2 tablespooncooking oil
1/2 tablespoonsugar
4garlic cloves, minced
1/2 inchginger, minced
1 tablespoonIndonesian sweet soy sauce
1 teaspoonsalt
200 mlwater
5hard boiled eggs, peeled
For stir-frying rice :
2 tablespoonscooking oil
3garlic cloves, minced
1/2 inchginger, minced
300 grams (1.5 cups)rice, washed and drained
1/2 teaspoonsoy sauce
1/2 teaspoonsalt
1 cupfrozen mix vegetables, thawed and drained
1.5 cupchicken stock

Saved

Steps

1

Marinade the chicken with the ingredients for chicken marinade for about 30 minutes to 1 hour.
2

Meanwhile, prepare the rice. Heat 2 tablespoons of oil in a pan. Add garlic and ginger. Saute until fragrant. Add the rice in. Stir fry for a minute then add soy sauce and salt. Cook and stir it for another minute. Place the rice to a rice cooker pot. Pour the chicken stock and add the vegetables. Turn the rice cooker on.
3

When the rice is finished cooking, let it rest in the cooker for 10 to 15 minutes.
Once the rice has rested, use a wooden spatula to mix the rice up a bit.
4

Heat oil in a pan to cook the chicken. Add the sugar and stir untill it caramelizes. Add minced garlic and ginger. Stir quickly to avoid burning. Toss in the marinated meat with all the liquid into the pan and cook until the meat is half cooked, then add eggs. Add the sweet soy sauce and salt. Pour the water and cook until the meat is tender and the liquid is half reduced for about 10-15 minutes.
5

Prepare 5 heat resistant bowls to steam the rice. Take a bowl, place 2 halved eggs with yolk side down at the bottom of the bowl. Add a scoop of the chicken and one or two tablespoon of the liquid. Pour the cooked rice into the bowl until it is filled. Steam the rice for 30 minutes.