made claypot rice for 5pax family home dinner this evening on 17.6.2016. ^^
rice was super “pang” fragrant, and as seen in above photo, separate not sticking, whole, unbroken, well coated & very tasty with the flavours of the chicken, lak may (腊味) aka sausages, mushrooms & salted fish.
this evening was among the best claypot chicken i made. very shiok!
today i used whole chicken (recipe was 1/2 chicken).
chicken was supremely tasty & tender because of the slow smoking/steaming in the claypot about 45mins for whole chicken.
we cleaned up every bits la…
my first claypot tanhoon today.
flavours were excellent, the pepper, coriander, shiok!
will post a recipe later.
i fried chicken fat with black pepper & ginger, then added some belly pork, fried prawns (deveined still with shells) till 90% cooked, & few stalks of coriander.
i removed the coriander & prawns, then combined 3 cups chicken stock & 3 cups prawn stock & reduced; and set aside.
when about to serve, i added the tanhoon & tossed to thoroughly mix, put the prawns on top, & let it steamed over low fire for 10mins.
the dish was ready for 15-20mins before all arrived, so flavours good but tanhoon a bit overdone, so on my next try i will undercook the tanhoon a bit.
stir-fried romaine lettuce 油麦菜 is a/my standard stir-fried vegetable dish.
quite perfect this evening.
everyone enjoyed the 3 dishes. had a great, wonderful evening together. 🙂