The Household COO

I have discovered what my biggest failing as a chef is… My need to experiment. I often grow weary of making the same things over and over again and after a while, I get the urge to try something new. As the hubby has just discovered, he is the unfortunate victim of my experiments…

So I took the trouble to learn a new recipe from my MIL yesterday - one of the hubby’s favourites, apparently. So here’s the recipe:

Chicken Rice

Ingredients:
2 pieces Chicken Maryland
6 pieces black mushrooms (softened)
1 Tbsp Oyster sauce
1 tsp sesame oil
1 tsp corn flour
6 slices ginger
1 Tbsp minced garlic
1 Tbsp minced ginger
1 c rice
Water (enough for boiling rice)
1 Tbsp concentrated chicken stock
1 tsp black soy sauce
1/2 tsp pepper

Method:
1. Debone 2 pieces of chicken maryland and marinate with oyster sauce, sesame oil and corn flour.
2. In a pot, boil water with ginger.
3. In a wok, heat up some oil and brown the minced garlic and ginger. Remove garlic and ginger from oil and place into a bowl.
4. Stirfry marinated Chicken Maryland in the oil used to brown the garlic and ginger.
5. Add in chicken stock, soy sauce and pepper.
6. Add in mushrooms.
7. When chicken is cooked, removed from the wok, leaving behind the sauce.
8. Stirfry the rice in the chicken sauce remaining in the wok.
9. Add fried rice into boiling ginger water, stirring every so often. Once the water is starting to dry up, add the chicken and browned garlic/ginger.
10. Cover the pot, reduce heat and continue cooking for another five minutes.
11. Mix well and serve.

This entry was posted on Wednesday, January 3rd, 2007 at 1:02 am and is filed under cooking, food, mother in law, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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