Fried Curry Chicken Rice Ball by Rontree Chan

Yield 6 balls

Mixed 1 1/2 bowl of plain rice with 2 ladle of curry sauce, 3 pieces of potatoes and with dash of salt.
Mash the potatoes and mix all ingredients to combine well.
Use a ice cream scoop to scoop a portion of rice. Press a dimple into the centre of the rice and insert in a small piece of boneless curry chicken.
Seal it back and compress it tight.
Eject out the curry rice ball into a plastic bag and shape it, pack it tight.
For the coating,
1st coat with potato starch, 2ndly egg wash, then breadcrumbs.
Keep in freezer for 20-30min and send for deep fry till golden brown.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/881113298624414/

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Seafood Paella by Anna Tan

Ingredients

3- 4 tablespoons Alce Nero Extra Virgin olive oil
2 medium onions, finely chopped
1 red bell pepper, seeded and cut into 1/2-inch dice
1⁄4 lb spanish chorizo, sliced
4 garlic cloves, minced
4 tablespoon Alce Nero chuncky tomato puree
1 1/4 tsp teaspoons paprika
salt
fresh ground black pepper
320ml medium grain rice (preferably bomba or Arborio)
475ml fish/ chicken/ beef broth
1 teaspoon saffron thread
8 mussels, well scrubbed (or littleneck clam or a combination)
1 big squid, cleaned, cut ring
6 medium/jumbo shrimp and deveined
2 tablespoons chopped fresh parsley, for garnish


Method

1. Preheat oven to 220C°.
2. Soak the saffron with 1/4 cup of broth heat to both, leave a side.
3. Heat the olive oil over med-high heat in a 14-inch (34 to 35 cm) paella pan or 13- to 14-inch ovenproof heavy skillet pan.
4. Saute the onions until softened, about 7 minutes.
5. Add the red capsicum and saute for about 2 minutes, or until slightly softened.
6. Add the chorizo and saute for about 2 minutes, or until well coated with the oil.
7. Stir in the garlic and cook for 30 seconds.
8. Add tomato puree and paprika and cook about 1 minute, until slightly darker in color.
9. Season with salt and pepper.
10. Add the rice and cook for 1-2 minute, coat the rice well without browning it.
11. Pour in the broth, and stirring.
12. Cook until the liquid is absorbed, 4-5 minutes.
13. Add the rest of the broth and the saffron broth and bring to a boil.
14. Cover the pan with aluminum and put in the oven.
15. Bake for 25 minutes or until the liquid is almost absorbed.
16. Remove the pan from the oven and add the mussels, shrimps and squids and peas (optional) on top the rice.
17. Return to oven, and cook for 10-15 minutes, or until the mussels are open and the shrimp are pink and fully cooked.
18. Serve with wedge lemon and garnish with parsley.

Discussion: https://www.facebook.com/photo.php?fbid=10153501479313076&set=gm.874866499249094&type=1&theater

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Chicken Rice in a Wing (in 2 styles) by Michelle Heng

Ingredients

(Rice)
1.5 cups rice
1 pkt Hainanese chicken rice paste (50g)
1 tbsp oil
5 cloves garlic
5 cloves shallots

(Chicken Wings A)
4 chicken wings
1 tbsp Hainanese chicken rice paste

(Chicken Wings B)
4 chicken wings
1 tbsp honey
1 tsp garlic salt
1 tbsp hoisin sauce
1 tbsp shaoxing wine

Glaze 

1 tbsp hoisin sauce
1 tbsp honey

Garnish

3 tomatoes (for sauces)
1 tbsp spring onion (finely chopped for steamed chicken wings)
1 tsp sesame seeds (toasted for baked chicken wings)
1/2 iceberg lettuce (finely sliced for base)

Steps

1. Debone and wash all chicken wings.
2. Marinade 4 chicken wings with 1 tbsp of Hainanese chicken rice mix for at least 1/2 hr, preferably overnight. (Chicken wings A)
3. Marinate the other 4 wings with hoisin sauce, honey, garlic salt, shaoxing wine for at least 1/2 hr, preferably overnight. (Chicken wings B)
4. Slice and fry the shallots and garlic till fragrant with 1 tbsp of oil.
5. Wash rice then mix in the Hainanese chicken rice paste and both the shallots & garlic till well combined before adding appropriate amount of water to cook in rice cooker.
6. Fluff and cool the rice before stuffing the rice into the cavity of the chicken wings till it is 3/4 filled, secured with toothpicks. Repeat till all chicken wings are done.
7. Place chicken wings A into a microwave steamer and steam on high heat for 5mins. Once done, do not open steamer, set aside.
8. Combine ingredients for glaze and add some of the remaining marinade for chicken wings B, microwave for 1 min, mix well.
9. Bake chicken wings B in preheated oven for 20mins at 190 deg C, flip and glaze at half time for even browning. Grill a further 3-5mins if not brown enough.
10. When all the chicken wings are done, remove toothpicks before serving.
11. Garnish with spring onion for steamed chicken wings & sesame seeds for baked chicken wings. Serve hot with chilli & black soy sauce for the steamed chicken wings (A) and Thai sweet chilli for the baked chicken wings (B).
12. Bon appetit!

Notes

1. Can use any chicken rice paste of your choice or cook your own from scratch or buy from chicken rice stall (2 packets should be enough). There will be some leftover chicken rice after filling all the chicken wings, hence do scoop out a portion as and when needed to fill the chicken wings so as not to contaminate the rest of the rice.
2. For those who made your own chicken rice or stall bought, can marinade the chicken wings A with 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp minced lemongrass and 1/2 tsp salt for at least 1/2 hr. Remove all these ingredients from the chicken wings surface after steaming for better plating presentation.
3. For chicken wings B, can be deep fried or air fried.

Discussion: https://www.facebook.com/photo.php?fbid=1150342184981623&set=gm.874729622596115&type=1&theater

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Lo Mai Gai by Jeannie Lee

Ingredients

1/2 kg glutinous rice - soak half hour
400gm chicken breast - slice
2pcs lean chinese sausages - diced
10pcs dried mushrooms (wash & soak till soft)- cut into half
1tbsp light soya sauce
1/2 tbsp dark sauce
1tbsp oyster sauce
1/2 tbsp chinese cooking wine
1/4 tbsp sesame oil
1tbsp ginger juice
1tsp sugar
pepper n salt
1 tbsp corn flour

Marinate the chicken and mushrooms with the seasoning at least 4hours.

Season rice with 1tbsp light soy sauce
1tbsp dark sauce
1tbsp oyster sauce
1/4 tbsp sesame oil
2tbsp sugar
salt n pepper taste

Method

Mix all the rice seasoning with glutinous rice, add in 450ml water and put to cook in a pot till, about 30mins or less.
Once cooked, used a chopstick to loosen the rice.
In a aluminium mould, place diced chicken, mushroom n chinese sausage and follow by steamed glutinous rice. Press firmly.
In a big pot with some boiling water, place individual aluminium mould, cover and steam over med fire for about half an hour
Turn Lo Mai Gai on a plate and serve hot

Enjoy
Bon appetit

I used this aluminium moulds bought from Phoon Huat.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/838971199505291/

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Baked Lobster Rice by Helga Soo

Ingredients 

1 1/2 bowl Leftover Rice
1 Frozen Cooked Lobster - Defrost (bought from Song Fish at $14.00)
3 Holland Mushrooms (sliced)
1 Big Onions (chopped)
Some leftover Tomatoes (cubes)
2 Eggs
1 teaspoon of Minced Garlics
2 tablespoons of Olive Oil
Some Shredded Cheese

Sauce

1 tablespoon of Mentaiko
2 tablespoons of Stock
Salt & Pepper

Method 

(1) Heat Olive Oil, add Onions and Minced Garlics, sauté till fragrant. Add Tomatoes & Holland Mushrooms, stir fry till Mushrooms are cooked. Dish out and set aside.

(2) Same frying pan with little oil, add Rice and stir fry. Off flame, add (1) and mix well.

(3) Grease the baking tray and place Rice with ingredients. Add Lobster and pour Sauce over. Finally, spread Shredded Cheese on top follows by 2 Eggs and bake in a preheat oven at 190 deg cel for 10-12 mins.

As I couldn't find anymore Shredded Cheese in the fridge, I added Mozzarella Cheese.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/866172333451844/?__mref=message_bubble

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Yam rice by Pamela Gordon

Ingredients

Pork belly (marinated with light soya sauce, cooking wine, sesame oil, a dash of white pepper)
Dried mushrooms (soaked and sliced)
Dried shrimps (washed and soaked)
1 dried scallop (soaked and shredded)
Chopped Garlic and shallots
Yam (cubed)
Rice (wash and drain water)

Method

1. Heat up 1 tbsp oil in wok and fry yam till brown. Dish and set aside.
2. Heat up 1 tbsp oil in wok and fry pork belly till slightly cooked. Dish and set aside.
3. Fry garlic, shallots, dried shrimps, dried scallop and mushrooms.
4. Add in pork belly, washed rice and yam. Fry slightly to mix all ingredients.
5. Add 2 tsp sugar, 1 tbsp light soya sauce and 1 tbsp dark soya sauce. Mix everything. Turn off heat.
6. Transfer all into rice cooker and add enough water to cook the rice. (I cooked 2 cups of rice so added 2 cups of water). Turn rice cooker on.
7. Serve hot with your favourite condiments. (Mine's fried shallots)

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/848284475240630/

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Steamed Cantonese Style Glutinous Rice by Judy Cho

Ingredients

Glutinous Rice – 1 Cup soak for at least 2 hours in the fridge, drained off excess water before ready to cook
Braised Peanuts ( I used canned type will do if you like soft)
Or fried peanuts ( prepared and pan fried ahead)
Hae Bee 10gm (Dried shrimps) soaked ahead for 30mins

Seasonings

Sugar ¾ tbsp
Salt 1 tsp
Oyster sauce 1 tbsp
Fish sauce or soya sauce 1 tsp
¾ cup of water to add slowly during frying process
Sesame oil
Mince garlic
1 tbsp of oil for frying
NO DARK SAUCE PLS !

Garnishing

Chopped Spring Onion
Udang Geragau (a bonus thought not necessary, very savory)
White Pepper
Shallots
Sliced Red Chilli and sambal (optional)

Instructions

1. Hit up wok and add oil and mince garlic to fry. Add Hae Bee into wok and stir fry
2. Drained your Glutinous Rice and add to wok and fry over medium heat, central heat.
3. Add your seasonings quickly, now gradually add some water and fry continuously . You will notice it dries up quickly and add a little water to keep the glutinous rice cook and turns grainy. Please do not leave it unattended carry on frying for 10mins on medium heat.
4. Once you have used up your water, your white glutinous will look ¾ cooked and still dried and not soggy.
5. Dish up and add some braised peanuts.
6. Transfer to a container or bowl and place in a steamer ready boiling water to steam for a further 5 mins, the steamer will cook quickly to give you a grainy texture still and not soggy.
7. Do not over steamed as your white glutinous rice will turn soggy and wet. Open your lid and check make sure your steamer top lid water won't overly drip into your white glutinous rice.
8. The end results will be cooked and grainy, not soggy.
9. When it's done, remove from your steam and garnished the top with your favorite garnishes.
10. Enjoy like the way it's done at your hawker center.
Note: These days it's very hard to get this dish at the morning hawker centers, not sure if its Teochew or Cantonese, but I believed it well blended within the dialect groups. Usually, I ordered from an old auntie who spoke Cantonese when I ask for Lor Mai Fun with Chee Cheong Fun.
This version is white and not dark mushrooms or peanuts glutinous rice which is usually a central kitchen prepared and supplied to stalls, outsourced word for the day

I am not a food blogger so the recipe is more on experiences and many attempts to perfect a good plate of White hawker style Lor Mai Fun.
Thank you

For the stir fry glutinous rice tips, please watch this YouTube video from HK. I did not adopt her ingredients. https://www.youtube.com/watch?v=cpovCwOo95c

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/864635030272241/

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Jumbo Prawns Paella by Quequek Yeo

Ingredients

2 chicken drumstick, cut into 8 pieces and rub with salt,
smoked paprika and dried oregano.

2 tbsp extra-virgin olive oil

2 Spanish chorizo sausages, thickly sliced. I used normal chicken sausage

Smoked paprika, dried herbs, Kosher salt and freshly ground black pepper

1 large sweet onion, diced

1 garlic cloves, crushed and minced

Parsley leaves, chopped, reserve some for garnish

Cherries tomatoes, as much as you want. Diced.

2 cups short grain Spanish rice.

I pack of beef or chicken broth.

Generous pinch saffron threads.

1 dozen littleneck clams, scrubbed (I omitted as I dun have it. You can use mussels too )

8 jumbo prawns,de-veined

1/2 cup sweet peas, frozen and thawed

1 red pepper diced

Lemon wedges, for serving



To useMedium paella pan or wide shallow skillet



Method

Soak saffron in a tbsp or 2 of hot water.

Heat oil in a paella pan over medium-high heat. Saute the chorizo/sausages until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat.

Then, add red peppers, tomatoes and cook until the mixture caramelizes a bit.

Fold in the rice and stir-fry to coat the grains. About 5 minutes.

Pour in broth and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.

Add chicken, chorizo, peas, dried herbs, paprika and saffron. If the rice is v dry you could add some hot water.
At this point you could add some white wine too if you like. Cook for a further 10 minutes.

Arrange the jumbo prawn on top of the boiling rice. Tucking them a bit into the rice. The prawn depends on its size will take about 8 minutes to cook/ simmer.

Cover the whole pan with a aluminum foil as shown in my photo.
Used low heat and as the prawn is huge i open it up halfway to turn the prawns. Then cover it up for about total 10 minutes or until prawn is cooked.

Note: it is ok for the bottom rice to burnt a bit. It give the paella a great flavor.

Remove from heat and rest for 5 to 10 minutes. Open up the aluminium foil.
Garnish with parsley and lemon wedges.
Serve.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/810711608997917/

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Hong Kong Style Claypot Rice by Kelly Pang

Ingredients

Boneless chicken leg meat (cut to bite size)
Lap cheong (slice)
Waxed belly meat (slice)
Mushrooms (soaked & slice)
Chicken broth
1 tbsp Chopped garlic
1 tbsp grated ginger
2 stalks spring onion (chopped)

To Marinate1 tsp light soya sauce
1 tsp of cooking wine
2-3 drops of dark soya sauce
Few drops of sesame oil
Little cornflour
Little sugar

Sauce to serve1 tbsp dark soya sauce
1 tsp sugar
2 tbsp water
Dash of cooking wine

To cook1. Marinate chicken & mushrooms for minimum 20 mins.
2. Wash rice. Drain.
3. Heat 1 tsp of oil, add garlic & ginger.
4. Add rice grains. Mix well & fry till rice grains dry up slightly.
5. Put rice to rice cooker. Add in chicken broth. But do note to put slightly lesser liquid than usual. Cook as usual.
6. Check when there's still little water left (about 10-15mins), arrange chicken, mushrooms, lap cheong & waxed meat. Cover and let it continue to cook.
7. In a small sauce pan, add in all ingredients for sauce and bring to a boil, till sugar melts. Set aside for serving.
8. When rice is ready, sprinkle spring onion. Drizzle with sauce. Enjoy!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/855067247895686/

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Pulut Hitam (Black Glutinous Rice) by Jeannie Lee‎

Ingredients

1 cup black glutinous rice
5cups of water
4 stalks pandan leaves
1/2 cup sugar
coconut milk

Method
Soak glutinous rice for 30mins
Wash the pandan leaves n tie into knot.
Fill the pot with 5cups of water bring to boil with glutinous rice and pandan leaves.
Stir occasionally and reduce to low heat. Add sugar yo taste.
Continue to cook till your prefer texture.
Serve hot n drizzle with coconut milk.

Discussion: https://www.facebook.com/photo.php?fbid=1141183482565624&set=gm.854591201276624&type=1&theater

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Tom Yum Fried Quinoa by Rita Choo‎

Ingredients (serves 1)cooked quinoa*
1 egg
1-2 cloves garlic, chopped
1 shallot, thinly sliced
a few prawns, de-shelled, cleaned & drained
1/2 - 3/4 tbsp Tom Yum paste (not too much otherwise the fried quinoa will be too spicy, sour & salty)
pepper to taste (optional)
some oil

Method
1. Heat pan and add some oil. Add garlic and shallot. Saute until fragrant. Push them to the side of pan.
2. Lower heat to medium, with the remaining oil in the pan (it's fine if there's no more remaining oil ... healthier! wink emoticon ). Add beaten egg and scrambled it. Push egg to the side.
3. Heat little oil, add and stir fry prawns until they turn pink.
4. Add rice and Tom Yum paste. Mix all the ingredients well. Enjoy!

*How to cook quinoaIngredients (serves 1):
1/2 cup quinoa
1 cup water

Method
1. Rinse quinoa well until water runs clear to take away the bitterness.
2. Drain and boil quinoa with water.
3. Reduce heat, make a quick stir and let quinoa simmer until all water is absorbed, about 15 minutes. Turn off heat.
4. Drain it thoroughly after it’s cooked. Return the quinoa to the pan after draining then cover and let sit for 15 minutes to dry quinoa out. This way, it's light and fluffy!

Inspired by: http://www.bonappetit.com/test-kitchen/common-mistakes/article/5-most-common-mistakes-when-cooking-quinoa

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/852847144784363/

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Tumeric Chicken with Basmati Pilaf by Lisa Logam Tan

Serves 6-8

Tumeric Chicken
8 pieces of chicken (drumsticks / thighs)
1 tbsp ground tumeric (or more – make sure the chicken has a nice colour)
1 tsp salt

1)Season chicken pieces with salt and tumeric.
2)Mix well and leave to marinate while preparing the rice.

Basmati Pilaf
4 cups basmati rice
1½ medium yellow onions, finely diced
5 cloves garlic, finely minced
1 tsp ground tumeric
1 tsp cumin
½ tsp ground cinnamon
½ tsp ground black pepper
salt for seasoning
½ cup dried fruit (chopped dried apricot / cranberries / raisins) *Optional
½ cup toasted almond slivers. *Optional
oil
3 tbsp unsalted butter (more or less)
water or chicken stock to cook the rice (sorry, can't give a quantity as I eyeballed it – basically I used the same amount of water to cook normal Jasmine rice)

1)Preheat oven to 180 C.
2)Wash basmati rice until water runs clear. Drain well and set aside. (I put into a strainer and leave it to drain while I prepare the rest of the ingredients.
3)Heat oil into a pot/pan and brown the chicken, skin side down first.
4)When skin is golden brown, brown the other side. Chicken does not have to be fully cooked, since it will continue cooking in the oven.
5)Take out chicken pieces and set aside.
6)Lower heat and add butter to oil.
7)Fry the onion till fragrant and translucent.
8)Add the garlic, tumeric, cumin and cinnamon and fry till fragrant. (maybe half a minute)
9)Add rice, salt and pepper and mix well. (To be honest, I didn't add any salt at all.)
10)Add water or stock. (I used up some leftover stock, but didn't have enough, so topped up with water.)
11)Arrange chicken pieces on top of rice.
12)Cover pot and place in oven for about 30 minutes.
13)Remove lid and bake for about 10 more minutes if you wish to for more colour.
14)Remove from oven and serve.
15)Enjoy!

Note: The dried fruit and nuts can be added to the rice at the table, after removing the chicken, then mixed in. I didn't as my children don't like it, but they were available for others at the table.

Discussion: https://www.facebook.com/photo.php?fbid=10153025553159211&set=gm.852323371503407&type=1&theater

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Cabbage mushroom rice by Ally Yeo‎

Ingredients

1) Cabbage - cut into small pieces
2) Mushroom - soak and cut into small piece<keep the water>
3) Dried Shrimp - Soak for half hour and discard the water
4) Roast Pork - Cut into slice.
5) Garlic and Onion, Dark soya sauce, oyster sauce


Steps

1. Heat up oil and fry garlic and onion then add in cabbage and musroom continue stir fry for 2mins. Mix well. 
2. Add in Dark soya sauce and oyster sauce continue fry till the colour mix well then add in dried shrimp and roast pork to fry for another 1-2mins.
3. Add in some mushroom water, fry another 1-2mins then set aside.
4. Prepare rice in rice cooker to cook, water portion (2/3 of usual water level), add in little bit dark soya sauce and oyster sauce to cook in normal cooking rice function. 
5. When the water in rice cooker in boiling then add in the cabbage/musroom and was done earlier on. Continue to let in cook in rice cooker.. 
6. Before it done, can stir well the rice and cabbage/musroom to let it more evenly cooked. 7) finally, add in some pepper to serve.

Discussion: https://www.facebook.com/photo.php?fbid=10153186360113197&set=gm.851549458247465&type=1&theater

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Baked smoked salmon rice by Geraldine Tan

This recipe is good for 6 serving

2 1/2 cup of cooked rice (personally I prefer japonica rice)
2 can of condensed cream of chicken and corn boiled with 2 cans of water
(I prefer this over cream of mushroom, I find chicken and corn goes better with smoked salmon)

Some Smoked salmon
Grated mozzarella and cheddar cheese

Divide the rice equally into 6 pasta dish
Put about 2 ladle of the heated condensed soup
Gently mix the soup into the rice using a spoon (this is to ensure the soup will be incorporated well into all the grains of rice) add more soup if needed. The rice you use will depend on how much soup you need to add, some rice can soak up liquid better than the other.

Lay the smoked salmon on top of the rice and soup mixture
Lastly sprinkle generous amount of cheddar and mozzarella on top

Baked in a preheated oven of 180 degree celsius
Then grill for 8 minutes to achieve a bit more toasted cheese on the top

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/846698288732582/?__mref=message_bubble

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Hirekatsu Donburi (Fried Pork Loin with Egg Ricebowl) by Miya K Soh

Ingredients
• 600g pork loin
• 1 small packet of panko crumbs - $1.25
• 2 eggs (beaten)
• some plain flour for coating the cutlets
• a dash of sea salt & black pepper for marinating the pork loins.
• Vegetable oil (canola oil)

{ingredients for the donburi}
• half a yellow onion (sliced)
• 1tsp dashi powder
• 1tbsp hon mirin
• 1tbsp soy sauce
• 1tsp sugar
• 100ml water
• 1 egg

__________________________
Method
1. slice the pork loin into thinner pieces around 1cm thick. Use a meat pounder to tenderize the pork loin.

2. Marinate the sliced pork loins with some salt & black pepper. Leave aside for around 15mins.

3. Prepare 2 plates & 1 bowl.
1 for plain flour, 1 for panko crumbs & 1 bowl for the 2 beaten eggs.

4. Heat up your wok/pan & heat up the oil to medium.

5. Start coating the pork loin w flour, pat off the excess flour, dip it into the beaten egg & then gently coat it with panko. Shake off any excess panko.

6. Gently place the pork loin into the oil. Fry about 1min per side or till it's golden brown.

7. Put it aside on a grill or on paper towels to absorb excess oil.

8. Boil 100ml of water in another saucepan.

9. Add soy sauce, dashi powder, hon mirin, sugar & sliced onions. Leave to simmer till the onions are cooked /transparent.

10. Chop the katsu into around 4 or 5pieces. Gently put it into the saucepan.

11. Add in the beaten egg. Cover the pan with a lid. Depends on your preference for the doneness of the egg. Personally I prefer semi-cooked.

12. Add some rice into your bowl & pour in the katsu egg mixture. You're ready to eat!

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/840365916032486/?__mref=message_bubble

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Chicken Rice by Gina Jiayi

Ingredients
5 cloves garlic (Slightly Bruised)
4 cloves shallots (Slightly Bruised)
6 slices of ginger (Slightly Bruised)
1 stalk lemongrass (cut into 2inch and smashed)
Pandan leaves (6pcs of 2inch leaves)
2 Chicken Thigh & Drum
3 cups rice
Chicken stock
Chicken Bone
Ice water with salt and smashed ginger

Blanch chicken bone, rinsed and put into a soup pot of 3litres water boil for 2hrs

Marinate chicken thigh & drum with some salt for an hour

During the last 20mins boiling of the chicken stock add in the chicken thigh & drum, boil for 20mins, off the fire and let it stay in the pot for 15mins. Bring out the chicken thigh & drum and put into icy cold water (prepare beforehand) put it in the fridge for an hour.

Rinse rice set aside (make sure it's drain dry)

Heat wok add in 2 tablespoon sesame oil, once oil is hot, add ginger, garlic and shallots sauté till fragrant (2mins) add in smashed lemongrass continue to sauté another min, add in washed rice (make sure rice is not soaking wet) stir fry the rice under low flame for a min, add salt and put in pandan leaf, stir fry for another min and off flame. Transfer all the rice into rice cooker pot, add chicken stock and taste the "soup" before you cook the rice. This part is critical. The amount of salt and chicken stock you put have to be very precise in order to get flavourful rice. Below are some tips that I'll be sharing.

Tips:
For chicken, I usually will buy the whole chicken home and get husband to chop into different parts (you can ask the chicken seller to do it) chicken bone, chicken thigh & drum (as seen in pic), chicken breast, chicken wing and chicken feet. The chicken bone, wing and feet will usually become soup stock. Chicken breast can be used for stir fry and the chicken thigh & drum can be used for many other dishes besides chicken rice. Buying the whole chicken can save more smile emoticon

For the condiments, you may refer to my pictures as a guide on how to smashed and cut.

For ice water, I prepare a bowl of water with ice and put it into freezer for awhile. This is to save time.

For chicken stock, it is best to blanch away all the dirt and give it a wash before you start putting into soup pot (3l water). This is to ensure you get clean and clear soup. I use the top layer of the soup stock chicken oil for the chicken rice tongue emoticon (in my opinion I think home cook still won't be as oily as outside) Haha!

For the chicken thigh & meat, I boiled for 20mins and let it rest in the pot for 15mins, bring out and submerged into icy cold water and put into fridge. When I am ready to chop then I bring it out and pat dry.

For the salt and water level of fragrant chicken rice, the level of saltiness when you taste the "soup" with the uncooked rice have to be slightly saltish to the tastebuds. It might sound very salty but the rice will turn out just nice with enough flavour. (Just sharing my experience) If you are following the exact recipe above for 3 cups rice then the chicken stock have to be slightly more than 3 cups of water. I use my rice cooker mix rice marking as a guide line. However if yours does not come with the mix rice marking. Don't worry! Remember this is not normal white rice. The water level have to be slightly more than the normal way of cooking because there are condiments inside the rice that will absorb the water. I have experienced uncooked rice before 😓 because I never add enough stock to my rice. I can only say you should add in about 5-6 tablespoon more than the usual way of cooking. Once the rice is done. Do not open it immediately. Leave it inside for 20mins and remove the condiments using chopsticks to loosen up the rice (this is to prevent the rice from getting too mushy)

To save time, it'll be good to do some planning ahead. Best is to have the chicken stock to start boiling. Concurrently you can prepare the condiments, marinate the chicken, wash rice, prepare ice water.

For the chicken sauce, I use about 1 tablespoon chicken stock, 1.5-2 tablespoon oyster sauce, pinch of sugar and salt. Mix and pour over the chicken. You may taste and adjust accordingly.

The leftover chicken stock you can sieve out into a smaller pot and add in corn, carrots or any other ingredients to your own liking and you can have soup to go with the rice.

Discussion: https://www.facebook.com/photo.php?fbid=780739565374038&set=gm.831243240278087&type=1&theater

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Claypot crab rice by Ryan Thian

Ingredients

3 cup of rice
50g butter
5 cloves of garlic chopped. 

Melt the butter then add in the garlic and stir fry till fragrant but not burnt.
Then add in rice and keep stirring on medium fire until the rice is dry and slightly brown and has absorbed the butter.
Transfer the rice to the claypot.
Add 2 1/4 cup of water to the rice using the rice cup.
On high fire for 5 minutes with cover.
Turn fire to medium low for another 5 minutes.
Put the washed and chopped crab on top of the rice and continue cooking for another 15 minutes.

Prepare the sauce in the mean time.
3tbsp light soya sauce
1tbsp of dark soya sauce
1tbsp oyster sauce
1tsp sesame oil
2tbsp of shao hsing wine
1tsp of seasoning chicken powder
1tsp black pepper
Mix all the above together.

Put some fried shredded crispy ginger on top of the crab after 15 minutes and pour the prepared sauce over the whole pot.

High fire for 5 minutes and then off.

Let the rice rest for 10 minutes before serving.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/831241610278250/?__mref=message_bubble

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