I love a good rice dish. This particular recipe makes a wonderful one-pot dinners and is reasonably easy to prepare. It is a family recipe and the only homemade style chicken rice dish serve in my family. There is no restaurant-bought version of this dish.
Three of the essential ingredients in the Teochew Chicken Rice are Dried Shitake Mushrooms, Dried Shrimp and Lap Cheong
Yield 12 servings
Ingredients
For Stock
Bone from the chicken thighs
2 inch ginger
6 cups water
For Rice dish
2 tablespoons vegetable oil
4 cloves of garlic, chopped
8 dried shrimps, soaked in warm water for 30 minutes
4 dried shitake mushrooms, soaked in warm water for 30 minutes, slice thinly
8 free-range chicken thighs bone in – slice into 1cm-thick strips then dice into small cubes, keep bones for stock
4 tablespoons fish sauce
2 teaspoon salt
1 teaspoon white pepper
4 cups rice, rinse until the water is clear and not cloudy.
5 cups chicken stock
For Topping
3 lap cheong, slice thinly and sideways, pan fried to get it to caramelized. Set aside to drain the excess fat
4 eggs, make into omelet, slice thinly
Directions:
- Boil chicken bones with ginger and water for 1 hour.
- Heat the wok, add vegetable oil and stir-fry garlic, dried shrimp and dried shitake mushroom until aromatic. Add chicken meat and continue cooking for 5 minutes. Add fish sauce, salt, white pepper.
- Add rice that is already rinsed, continue to stir fry until rice turn opaque.
- Transfer the rice mixture into a rice cooker, level the rice in the pot then add the chicken stock carefully until it covers the rice about 1 inch. Start the rice cooker
- When the rice cooker is done, remove the lid and you should see little holes in the flat surface.
- Spread the lap cheong and omelet all over the top of the rice, and put the lid back on. Continue to steam over for another 15 minutes.
- Give it a few stir and serve piping hot.
