Cordyceps Flower and Chicken Claypot Rice

Ingredients:

350g / half chicken

20g cordyceps flowers

4 red dates

2 slices gingers

1 sprig spring onion (cut into slim length)

1:1 water to rice

Marinade:

1/2 tsp chicken powder

1 tbsp corn starch

1/3 tsp salt

3 tbsp water

a drizzle of sesame oil

Claypot Rice Seasoning:

2 tbsp Lea & Perrins Worcestershire Sauce

1 tbsp light soy sauce

1 tbsp fish sauce

1/2 tsp chicken powder

1/2 tsp salt

2 tsp sugar

12 tbsp water

Preparation:

-          After washing the rice, add water and cook for 8 mins in low heat.

-          Cut chicken into small pieces and marinate them in the marinade for 10 mins.

-          Soak red dates and cordyceps flowers in water for 10 mins. Slice red dates and mix them with cordyceps flowers, spring onions, sliced gingers and marinated chicken pieces.

-          Place the mixture in Step 3 on the rice and cook for 15 mins in low heat.

-          Bring the claypot rice seasonings to a boil then pour it over the rice.

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