With the rising of food prices in New Zealand, I learnt to be more thrifty and also learnt not to waste food unnecessarily. Daily on News, there were report of babies and young children have died in South Africa due to malnutrition as the country is facing a severe drought. That makes me think twice before throwing away any food. Today's dinner, I wanted to make use of the thawed chicken breast (thawed in chiller since Sunday) and some leftover bacon (from our Saturday's breakfast) to whip up something for dinner. Rice has not been in my meals since I returned from Singapore, Claypot Chicken Rice came into my mind. Previously, I have cooked with Lee Kum Kee's Claypot Chicken Rice Sauce and today I decided to go without it and cook it with basic chinese ingredients like Soy Sauce, Oyster Sauce, Chinese Rice Wine (Shao Xing )and Sesame Oil to create this dish with abit of twist adding Western ingredient-bacon.
The result turned out to be good as I made full use of the food/leftover without any waste.
Serving: 3-4
2 1/2 Cups Rice
1 Whole Chicken Breast (about 500g of Chicken) You can choose to use the part you like
3 Cloves Garlic, finely chopped
1 Inch of Ginger, finely chopped
200g Bacon, sliced into thin strips
2 Tablespoon Oil
1/4 Sesame Seeds (optional)
Marinade for chicken:
1 Tablespoon Oyster sauce
1 Tablespoon Soya sauce
1 Tablespoon Shaoxing Chinese Wine 1/2 Teaspoon Corn starch
2 Teaspoon Sesame oil
White Pepper Powder
Seasoning for Rice:
1 1/2 Tablespoons Oyster Sauce
1 Tablespoon soy sauce
1/2 Tablespoon Dark soy sauce
2 Teaspoons Sesame oil
1/4 Teaspoon Chicken bouillon powder
1. Cut chicken into cubes and marinate with the above seasoning for at least half an hour.
2. Wash the rice in a rice cooker, add water to cover the rice just like how you would usually cook white rice in a rice cooker. Add the seasoning into the rice cooker and mix with the rice and water. Turn on your rice cooker and let it cook.
3. Heat up a pan with oil in medium heat. Add in the sliced bacon, fry 2-3mins until your desire crispiness. Dish up and set aside.
4. Using the same pan and oil (from the bacon), add in the chopped garlic and ginger. Sautee the garlic and ginger in medium heat till lightly brown. Add in the chicken, cook until 80% cooked. Remove the pan from heat and set aside.
5. When the rice cooker indicator change to "Warm" position, add the chicken on top on the rice. Leave the chicken in the rice cooker with the rice for further 15minutes.
6. Mix the chicken and rice thoroughly before serving on plate. Put the sliced bacon strips on top of rice. Sprinkle the sesame seeds on top of the rice.
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