Braised Meat Rice (卤肉饭)

This is a must eat whenever I am in Taiwan but in Taiwan generally less meat and more lard is used to cook this delicious but sinful dish. The local version is cooked using leaner minced meat in Singapore but the taste is usually not authentic enough. I substituted with pork belly meat instead so that there is a good balance of fats and meat. My first attempt – the meat was not soft enough but the taste pretty close after the flavor developed.  This dish usually is paired with a braised hard boiled egg and prickled vegetables but I omitted it as I dun have them.

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Ingredients

  • 500 gm pork belly
  • 1 tbsp minced garlic
  • 2-3 tbsp fried Shallots
  • 90 ml soya sauce
  • 30 ml dark soya sauce
  • 50 ml shaoxing wine
  • 1.5 tbsp sugar
  • 1/2 tsp five spice powder
  • 200 – 300 ml water
  • Olive oil / shallot oil

Steps

  1. Boil pork belly for 25 mins, rinse in cold water to cool down.
  2. Cut pork belly into small pieces and set aside.
  3. Heat pan with oil and stir fry garlic until fragrant.
  4. Add the meat and stir fry for a while and add the sauces, wine.
  5. Add in enough water to cover the meat and add the sugar and five spice powder and fried shallots.
  6. Bring to a boil and simmer for 20 mins until sauce thickens.
  7. Serve hot with rice

Note: A friend suggested to cook in clay pot to make the meat more tender. I also think the meat should be cooked longer for 30 mins to 1 hour.

Recipe from

https://www.ytower.com.tw/movie/play.asp?id=M-1474

 

Claypot Rice via Electric Lunchbox

This is a great one pot meal which is very tasty – I always can’t help getting second helpings when mum makes this at home. I think my mum uses a lot more dark soya sauce as her version tends to be much more darker in color. I used chicken thigh meat and it’s a healthy version as I removed all the skin most of the fats.

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Ingredients

  • 1 cup low GI rice
  • 1 cup water – use slighlty less than the full cup
  • 1 chicken thigh – skin and fats removed
  • 4 pcs of dry mushrooms soaked
  • 1 lup cheong
  • 1 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 1/2 tbsp light soya sauce
  • 2 tsp Ginger juice, grate and squeeze  1 big piece of ginger

Steps

  1. Cut chicken into bite size pieces and marinate with ginger juice, dark and light soya sauce and oyster sauce and keep in fridge for at least 30 mins.
  2. Cut up lup cheong and mushroom.
  3.  Wash and rinse rice and add in water
  4. Add in lup cheong and mushroom and chicken. Pour in all marinate sauce.
  5. Put into electric lunch box and set to cook for 35-40 minutes. Alternatively, use a rice cooker.
  6. Give the rice a good mix with chopsticks to coat all rice with marinate sauce and serve

 

Recipe from

http://jewelpie.com/very-easy-claypot-chicken-rice-in-rice-cooker-6-ingredients/