Auckland Museum blog

Chinese food recipes

I’m doing a Chinese cooking demo this Saturday at Auckland Museum, as part of the Kai to Pie ‘World on your plate’ series of events. Hopefully I’ll see you there.

One of the dishes I’ll be demonstrating is Duo of Pork and Mushrooms (a fancy way of saying pork and mushroom mince spring rolls and lettuce cups).

Clay Pot Chicken Rice is the other dish, and I’ve given you the recipe here so that you can try it at home. Let me know how it goes, or share your favourite Chinese food recipes below!

Clay Pot Chicken Rice

Claypot Chicken Rice

Ingredients

300 gm  boneless chicken cut into bite sized pieces
2tbl   oyster sauce
2tbl   spare rib sauce
½ tbl   soy sauce
½ tsp   sesame oil
½ tbl   cornflour
Pepper to taste
5 dried Chinese mushrooms – soaked in water for 1 hour, then squeezed dry. Remove stalks.
1 Chinese sausage (available in most Asian Food Stores) – cut into bite sized pieces – this is optional
1 ½ cups uncooked Jasmine Rice
1 ½ cups water
100 gm mustard greens (Choy sum) or any green leafy vegetable.

Method

Pre heat the oven to 180 C

Marinade chicken pieces with the oyster sauce, spare rib sauce, soy sauce, sesame oil, cornflour and pepper.  Stand for 10 minutes.

Put the marinaded chicken and any residual marinade, sausage, rice and water into a 2 litre clay pot, put the lid on and bake in the oven for 1 hour or till all the water is absorbed and the rice is cooked.

Remove lid, fluff up the rice with a fork, and put the mushrooms and mustard greens on the top of the rice.  Replace the lid and return the clay pot to the oven for a further 15 minutes.

Stand for 5 minutes before serving.

Serves 4
Preparation time: ½ hr
Cooking time: 1 ¼ hr

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