Claypot Rice ~ Nga Po Fan~

Credit to Google

Grandma was here last Saturday till Tuesday coz there's no one at home back there. My uncle brought his family to KL to visit his children who was studying there. Claypot rice is Mum's forever favorite. Every where she went, if there's claypot, that would be her choice. So Grandma gave in and made Claypot rice for Mum and of course for us all to ravish.

Basically, it's called Claypot rice cox it's cooked in clay pot. Of course the ones cooked in clay pot is much sweeter and delicious. Nevertheless, there's no a single clay pot in the house. So we just went with what we have.

Claypot Rice
Ingredients:

• 800 g of cooked rice
• 2 tbsp. of salted fish - diced
• 1 stick of 'lup cheong' (Chinese Sausage)
• 300 g chicken - diced
• 2 tbsp. shallots
• 1 tbsp. dried shrimp
• Dark soya sauce
• Light soya ssauce
• Sugar
• Sesame oil
• MSG

Chicken

Salted fish

Shallots

Chinese sausage

 

Method:
1. Add 2 tbsp. of dark soya sauce and 1/2 tsp light soya sauce into a bowl filled with chicken meat. Mix them evenly.
2. Soak shallots, dried shrimp and Chinese sausage in water for about 10 minutes.

Time for fun fact about Chinese Sausage!

Do you know that??

There's a layer of plastic that need to be remove before cooking it!!

And by soaking it, you can see clearly that there's plastic!

 

 

3. Heat the wok, add oil and fry the shallots till golden brown.

4. Add in chicken and all the sauce in there. Continue frying.

5. Add in some more of dark soya sauce, sugar, sesame oil and 1/3 tsp of MSG to taste.

6. Add in dried shrimp, salted fish and Chinese sausage. Fry till full cooked.

7. Scoop all out and place on top of the rice.

8. Add spring onions as garnishing and serve!

 

It's super delicious. Even the aroma makes me salivating already. Too bad it smells so delicious that the hungry ghosts all go ravishing without giving me a chance to at least snap one photo. =( And I also am well aware that the measurements for the recipe is not that accurate. It's because those professional chefs don't really measure to that precise what they throw in the wok. Don't blame me. So be comfy with it and add all those ingredients to your preference.

 

Happy eating!!

 

p/s: I'm suppose to finish this entry far more earlier but got distracted by Mum. ^_^ Mum matters!