Sunday, August 22, 2010

Cabbage Rice With Fine Anchovy 包菜银鱼饭

Too lazy to prepare 1 main dish 2 side dish and a soup for tonight's dinner. After all, only three of us are eating at home. I wanted to cook something which is simple and takes little time for preparation. So I decided to cook this teochew/hokkien-styled cabbage rice which is also known as "guo lay cai beng" , if I am not wrong.
Recipe: (Adapted from Famous cuisine No. 55)
Ingredients (A)
150 g cabbage ( cut into 1 inch square )
150 g chicken drumsticks meat ( cut into cubes)
2 cups (260 g) white rice
4 Chinese mushrooms (soaked, cut into cubes)
8 dried oysters
2 pcs. pandan leaf (knotted)
360 ml water
2 tablespoon cooking oil
Ingredients (B):
3 pips garlic (sliced)
3 shallo (sliced)

1/4 teaspoon salt
1/2 teaspoon dark soy sauce
Marinade:1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon corn flour
1/4 teaspoon dark soy sauce
1/4 teaspoon "Shaoxing" wine

Method:1) Wash rice, set aside. Season the chicken meat with marinade ingredients, ready to cook.
2) Heat up 2 tablespoon cooking oil in the rice cooker, saute garlic and shallot until fragrant. Remove fried garlic and shallots. Leave some oil to stir-fry mushrooms, dried oyster and chicken meat until fragrant.
3) Add in rice, pandan leaves, seasoning and water, toss well. Cover and let in cooks for 10 minutes.
4) Add in cabbage, continue to cook until rice is done.
5) Serve with fried shallots and fried anchovy and some coriander leaves/spring onions.


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