Cordyceps Flower and Chicken Claypot Rice in Soy Bean Sauce
What you’ll need
Ingredients
- Chicken 600 g [chopped]
- Cordyceps flower 60 g
- Rice 400 g
- Barley 100 g *
- Spring onion 15 g [sectioned]
- Water 600 ml
Marinade
- Lee Kum Kee Soy Bean Sauce 60 g
- Sugar 8 g
- Lee Kum Kee Salt Reduced Soy Sauce 15 g
- Lee Kum Kee Pure Sesame Oil 10 g
- Ginger 4 slices
Dipping
- Lee Kum Kee Sweet Soy Sauce 30 g
How to make it
-
Marinade the chicken and cordyceps flower for 10 minutes.
-
Rinse the rice and barley, and soak them in water for 10 minutes.
-
Add water and 1 tablespoon of oil to the claypot and cook over high heat. Bring it to a boil and add the rice and barley, and then stir lightly. Cover the pot, and turn the heat down to medium heat. Simmer until water is not visible.
-
Place the marinated chicken on top of the rice. Turn down to low heat and simmer for about 15 minutes until all ingredients are fully cooked. Cook over high heat for 1-3 minutes.
-
Sprinkle some spring onions and drizzle some soy sauce to serve.
*Pearl barley can be used with the same directions.
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