Hannah Ong's Cantonese-style steamed chicken and rice, filmed in Singapore as part of my Gapshida series.
Ingredients (for 2-4 servings)
Marinade for the chicken:
1 ½ tbs oyster sauce
1 tbs dark soy sauce
1 ts sesame oil
a pinch of ground white pepper (or black pepper)
In the pot:
600 grams (1⅓pounds) chicken (a mixture of chicken wings, drumsticks, and chicken breasts), cut into 10-12 pieces
1 tbs salted dried shrimp, washed, soaked, and drained
8-10 dried Shiitake mushrooms, soaked in warm water for 30 minutes softened and cut into thin strips
2 tbs of water saved from the soaked mushrooms
1 Chinese sausage, peeled and cut diagonally into 1 cm (½ inch) thick slices
2 cups worth cabbage, cut into 2 inch strips
1 thumb of ginger
4 cloves of garlic, minced
1-2 tbs vegetable oil
1 ts chicken stock concentrate
2 tbs of Chinese cooking rice wine (or Hua Tiao Chiew)
2 cups of Chinese rice, washed and drained
For Garnishes (optional):
salted duck egg (cooked and halved)
Mix the marinade with the chicken by hand. Keep in the fridge at least 30 minutes
*tip: for best results, set overnight
Heat up a wok and add 1-2 tbs vegetable oil.
Stir fry a thumb of ginger first, then add garlic and soaked dried shrimp until fragrant.
Add chicken and stir-fry for 2 minutes.
Add the mushrooms, Chinese sausage, and cabbage.
Add rice, Chinese cooking wine, and the water from the soaked mushrooms.
Transfer the mixture to a rice cooker and add 2½ cups of water.
Add chicken stock concentrate and start the rice cooker.
*tip: If you don't have a rice cooker, you can use a thick bottomed pot. Cook over medium high heat for about 10-15 minutes and lower the heat to simmer for another 10 minutes.
When the chicken rice is done, transfer it to a serving plate and serve with chili sauce.
Rinse the salted charcoal off the duck egg. Boil it for around 10 minutes and cut in half lengthwise.
Put some fried shallots and Chinese parsley on top of the rice and the halved duck egg on the side.