Natural Health October 2017

Recipes of the Month
Stewing a Pot of Culinary Wonders
Marina Mustafa
Claypot Chicken Rice with Salted Fish
And Sara Khong
4 Servings
Using Philips All-In-One Cooker Pressure Cooker
Preparation Time: 15 Minutes
Cooking Time: 20 Mins
Conventional Cooking Time: 40 Mins
INGREDIENTS
• 1 tbsp cooking oil
• 250g boneless chicken thighs, chopped into bite-sized
pieces
• 150g long beans, rinsed, soaked and chopped into
1-inch pieces
• ½ cup water (for cooking the beans)
• 8 large pieces dried shiitake mushrooms, soaked, stems
removed and chopped into small slices
• 2½ rice cups white jasmine rice, washed and drained
• 3 rice cups water
• 25g boneless salted fish, diced
• Chopped spring onions for garnish
MARINADE
• ¼ tsp pepper
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 tbsp light soya sauce
• 1 tbsp oyster sauce
• 1 tbsp dark soya sauce
• 1 tbsp ginger juice
SAMBAL BELACAN
• 24 (400g) fresh red chillies, deseeded
• 10 (20g) bird’s-eye chillies, deseeded
• 4 tbsp roasted shrimp paste (belacan)
• ½ medium-sized tomato
• 2 tbsp lime juice
Sugar to taste
CONVENTIONAL METHOD
1. Mix the ingredients for the marinade with the chicken
and allow to marinate for 30 minutes
2. Heat the cooking oil in a large pot
3. Add the chicken along with the marinade. Stir-fry until
chicken is just cooked.
4. Toss in the long beans and stir-fry until they soften. Set
the chicken and long beans aside.
5. Stir-fry the mushrooms until fragrant. Then, pour in
the rice, boneless salted fish, 3 rice cups of water and
seasonings. Mix well.
6. Cover the pot with the lid left slightly open. Reduce the
heat to low and simmer for 30-40 minutes until most of
the water evaporates and the rice turns fluffy.
7. Stir contents from time to time to prevent the rice from
sticking to the bottom.
8. When ready, pour in cooked chicken and long beans.
Mix well.
9. If rice is still soggy, let it cook for a while more.
10. Dish out the rice and garnish with spring onions. Serve
with the sambal belacan.
MAKING SAMBAL BELACAN
Blend fresh red chillies, bird's eye chillies, belacan and the
tomato. Stir-fry the paste in a wok until the colour of the
chillies deepened into a darker shade for about 5 minutes.
Add lime juice and sugar to taste. Stir a few times. Then
turn off the fire.
36 Natural Health * October 2017 VOL 84