HK Style Steamed Sausage, Mushroom & Chicken Rice (香汁蒸蘑菇鸡饭)

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HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭)

when we go dim sum & especially HK, 1 of our favourites is 一口饭. it’s the HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭). 🙂

not many dim sum restaurants in singapore served this, & we used to go to shang palace because they did. the other dim sum there were also not too bad especially with the 30% discount on sundays before 12pm. still, we usually prefer imperial treasure or crystal jade.

i am planning a homecooked “fine” chinese course dinner for my friends, and was looking at what dishes i could include (say) to replace paella or pasta dishes. this dish looks fine if i can produce a decent tasty version. it seems to me that the sauce we were provided to drizzle over the rice is an important element, it is mildly sweet & not salty & really enhance the flavour of the rice & ingredients. obviously either chicken or pork ribs used has to be tender (not “old” or overcook), & tasty means good marinade as well. 🙂

there were many online recipes especially if googled in chinese, but hardly any showing the drizzling sauce style, and i was not looking at a claypot recipe or fried or baked recipe but a fragrant steam rice recipe. i found one here.

HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭)

HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭)

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sausage, mushroom & chicken ingredients – 香汁蒸蘑菇鸡饭)

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sausage, mushroom & chicken ingredients – 香汁蒸蘑菇鸡饭)

i added boiling water over the thick dried mushrooms, kept overnight to soften, then cut in halves. i cut 1/2 chicken (about 1.5kg size) so (say) 750g. & marinated with the chicken marinade i prepared per below recipe. this went into the fridge for about 4hrs (i will do this overnight next time). i cut 2 chinese sausages.

i washed about 240g rice (3pax portion) using the rice measuring cup (1.5cups) & added an equal amount of mushroom water which i reserved earlier. the water to rice ratio is 1.2:1 but the recipe asked to add less water as there was water in the chicken & also mushroom, so the rice would not be soggy. i then laid the sausages & mushrooms & also the 2 chicken feet & 1/2 the sliced ginger over the rice in the rice cooker.

i then switched on the rice cooker, and waited till steam showed the water was boiling. then i added the chicken pieces, let the rice cooked, added the remaining 1/2 sliced ginger & kept warm the rice in the rice cooker for another 1/2 hr before serving.

meanwhile i prepared the drizzling sauce. it was very good.

i placed the chicken in a separate serving plate, and took out all the rice  & placed in a large serving bowl. the chicken was very tender & nice. for this first attempt i was conservative in the chicken marinade so the chicken taste would be even better with a bit more light soy sauce & fish sauce. this i will do next time. the rice was very fragrant & tasty & the drizzling sauce further enhance the excellent flavours.

so this was a very simple dish to prepare, easy to reproduce, and i am decided to do this for the friends’ dinner. 🙂

c.h.e.f andy

Ingredients-

1/2 chicken (750g)
sliced ginger (2cm piece)

drizzle sauce (important):

1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp sugar
6 tbsp water

marinade for chicken (used 1/2 chicken):

1 tbsp light soy sauce
1 tsp fishsauce
1 tsp dark soy sauce
1 tbsp sugar
2 tsp shaoxing wine
1/4 tsp white pepper
2 tsp sesame oil

Directions –

  1. add boiling water over the thick dried mushrooms, keep overnight to soften, then cut in halves. reserve 250g mushroom water cut 1/2 chicken (about 750g) & marinated with the chicken marinade. leave overnight in fridge.
  2. wash 1.5 rice measuring cup of rice & add an equal amount of mushroom water (about 240g). water to rice ratio is 1.2:1 but add less water as there is water in the chicken & also mushroom. lay the sausages & mushrooms & 1/2 the sliced ginger & also the 2 chicken feet over the rice in the rice cooker.
  3. switch on the rice cooker, and wait till steam shows the water is boiling. add the chicken pieces, let the rice cook, add the other 1/2 sliced ginger & keep warm the rice in the rice cooker for another 1/2 hr before serving. meanwhile prepare the drizzling sauce.
  4. place the chicken in a separate serving plate, and take out the rice & place in a large serving bowl. serve!

Baked Mushroom Risotto

my first risotto - a funghi risotto

my first risotto – a baked mushroom risotto

cook my first risotto last evening!

It was just so satisfying but also spoke volumes of Foodwishes.com Chef John’s baked mushroom risotto recipe that I could reproduce such a great dish with ease even though this was my very first risotto. 🙂

I have the bulk of a 2.5kg bag of USA 松鹤 (no english name but I guess it is matsutsuru in literal translation?) Shakaku premium rice – which I think is a medium grain rice – lying around. I bought these in Giant hypermarket when I was trying out a paella mixta for a homecooked (kind of Spanish theme) dinner for friends as I didn’t know where to get aborio rice (still don’t!). Though the paella turned out kind of ok taste-wise (quite good tasting) based on the recipe I used, the texture was really quite far out. Anyhow I have not found other use for the rice and I don’t quite fancy cooking paella mixta that often when it is not quite ideal in the visual & texture departments & also it takes a bit of effort to prepare (when c/w this mushroom risotto which requires almost no effort!).

So I actually decided only at very last-minute to cook this & it was done like in 35minutes (only because you needed to put it in the oven for 16minutes).

I cut and washed the only mushrooms I had in the fridge (a packet of 150g shimeji mushrooms and another packet of 100g enoki mushrooms). I put these in an oven-proof skillet with 1 chunk of butter (20g) and a large pinch of salt on high heat and cooked/sweated for 10 minutes on medium heat OR until the liquids evaporated off, then I added chopped yellow onions and cooked for a few minutes until softened. Next I added a cup of the Shakaku rice, stirred to coat the rice completely and then added 1 cup of chicken stock, brought it to boil and dropped to low heat and stirred. When the liquids were evaporated, I added another cup of chicken stock and when it started to simmer, I placed the skillet in a 205degC preheated oven for exactly 16minutes (following Chef John’s instructions to the dot..it had been kind of fool-proof which explained my relative success thus far..no secrets haha!) 🙂

my first risotto - a funghi risotto

my first risotto – a baked mushroom risotto

I then returned the skillet to the stove, added another cup of chicken stock, brought to boil and stirred on low heat. At this point, as Chef John said, you needed to be your own boss & decide how you wanted the risotto to turn out. I tasted the rice, flavour was great (quite super really!) 🙂 very slightly not cooked-through the centre, so I added another cup of chicken stock and stirred. Last I added 2 tablespoon of heavy cream and sea salt to taste. The result was a truly marvellous dish – creamy but not overly, with very nice infused mushroom flavour, just like any good funghi risotto I would have gotten in a good restaurant. 🙂

It was far better than I expected as I was also not certain whether my Shakaku rice would do for this recipe. So yes it really made my day!

c.h.e.f andy

Ingredients:

  • 150g shimeji mushrooms
  • 100g enoki mushrooms
  • 1/2 yellow onion
  • 20g butter
  • sea salt & pepper to taste
  • 4 cups chicken stock

Directions:

  1. cut and wash the mushrooms, put these in an oven-proof skillet with 1 chunk of butter (20g) and a large pinch of salt on high heat and cook/sweat for 10minutes on medium heat OR until the liquids evaporated off. add chopped yellow onions and cooked for a few minutes until soften. add a cup of washed Shakaku rice, stir to coat the rice completely and then add 1 cup of chicken stock, bring to boil and drop to low heat and stir. When the liquids evaporate off, add another cup of chicken stock and when it started to simmer, place skillet in a 205degC preheated oven for exactly 16minutes.
  2. return skillet to stove, add another cup of chicken stock, bring to boil and stir on low heat.  taste the rice for texture & flavour to see if it is cooked to your preference, add another cup of chicken stock (if required) and stir. add 2 tablespoon of heavy cream and sea salt to taste. Serve.

Creamy Mushroom Soup

creamy mushroom soup

creamy mushroom soup

soup. auntie  Bes, my Filipino help who has been with us for 24 years, makes very good Chinese soup. They could be pork ribs with peanuts or lotus root soup, chicken bones & feet with old cucumbers or carrots or watercress or even green papaya, largely in the vein of Cantonese 例汤 – soup of the day. auntie Bes doesn’t do soup using pork (she only used pork ribs) though this is also common with Chinese soups and these days we don’t use much of Chinese ham (京华火腿) though in the early days when I travel to Beijing & Shanghai more, I did cart some of these back for soup. when I started doing homecooked dinners for friends, if I were doing dishes like braised duck, curry chicken and kakuni (Japaense braised belly pork), auntie Bes’ soup was a perfect fit. But then I also started doing western dinners, and soon afterwards after several visits to and enjoyable meals at La Cicala Spanish Gastrobar, I learned to cook a Basque seafood bisque, using prawn shells with white wine & brandy to create the bisque, with leek, yellow onions & carrots to add vegetable sweetness to the soup. It was quite successful & I used it for several of my homecooked dinners. But that was the only soup I knew how to cook, that is until yesterday. I had another 8-course lunch for 9pax yesterday so I thought I would test out another soup, and I kind of thought mushroom soup would be the most common, easiest to do and acceptable to most. So who do I turn to? you guess it right – Foodwishes.com Chef John’s creamy mushroom soup recipe. It went really well at first try, and all my friends enjoyed the soup very much.

caramelising 3 different mushrooms + leek + yellow onions

caramelising 3 different mushrooms + leek + yellow onions

I bought 250g of cut brown button mushrooms, 200g of oyster mushrooms & 150g of shimeji mushrooms from Sheng Shiong. I added a teasppon of salt & caramelised them in a soup pot according to the video instructions, then added the diced yellow onions & leek. I cooked them further & then fished out a few caramelised mushrooms as toppings for the soup later. I then added the flour and stirred them to thicken a little. Image Next I added the white wine, reduced and then added the chicken stock (made in a crockpot with chicken bones). I then put it on an induction cooker & put to the lowest at 100W & let it cooked for 1.5hrs. I let the soup cooled down, and then blended it in a blender in small batches. Then I brought it to boil in the pot, turned to low fire and added 2 tablespoon of heavy cream and mixed in the soup, and added sea salt & pepper to taste. To serve, I added a dash of extra virgin olive oil & placed couple caramelised mushrooms I reserved earlier as toppings. c.h.e.f andy Ingredients:

  • 600g mushrooms (button mushrooms or with other combinations) – served 8
  • 1/2 large yellow onion diced
  • 1 leek diced
  • 1 tbsp flour
  • 1 cup white wine
  • 5 cups of chicken stock
  • 1 tsp salt (to sweat the mushrooms)
  • 2-3 tbsp heavy cream
  • sea salt & coarse black pepper to taste

Directions:

  1. slice the button mushrooms, and diced the yellow onion & leek.
  2. caramelise the mushrooms in a soup pot with 1 teaspoon salt in high then medium heat. add the yellow onion and leek & cook until they soften. take out some caramelised mushrooms for toppings if you like. add a tablespoon of flour to thicken. add 1 cup of white wine and reduce, and add 3 cups of chicken stock. bring to boil & then turn fire to low & cook for 1.5hrs. let the soup cool or add more cold chicken stock or water, then blend it in a blender in batches. bring the blended soup to boil adding stock or water as necessary to taste according to your own preference. turn fire to low and add 2 tablespoon of heavy cream and mix well. serve with dash of extra virgin olive oil & caramelised mushroom toppings.