Long Beans Rice ???

My mom taught me how to do this (conventional rice cooker method), but I improvised it with �. an additional egg� cos there�s always lots of oil left after frying the sausages, and the oil remains quite a lot even after cooking the beans.. So, I soaked up the oil (plus flavours)with a scrambled egg�. and I'm cooking the rice in the microwave this time.

2 cups long beans ( cut into 2cm long, I cut 13 strings of beans)
1 chinese sausage (deskinned, sliced)
1 Tbsp dried shrimp (chopped)
1 egg
2 shallots (thinly sliced)
1 Tbsp oil
1 Tbsp dark soy sauce
1 � tsp salt

1 � cups rice
2 cups water (depends on the type of rice, but reduce it slightly as long beans release some moisture)

Method:
1. Heat wok with oil
2. Saute shallots until golden, dish up and drain off excess oil.
3. With remaining oil in wok, carefully fry Chinese sausage. Be careful not to burn them. When they are cooked, remove and put on a plate.
4. There should be oil in the wok, as sausages release oil when cooked. Use the same oil to saut� dried shrimp until very fragrant.
5. Put in long beans and stir fry for 1 minute or until cooked, but not soft. Put in dark soy sauce and salt. Mix well. Dish up.
6. Pour in egg into the same wok and scramble them (u can omit the egg, but I use the egg as a method to not waste the seasonings and oil.. haha).
7. Put rice and water into a covered casserole.
8. Microwave High 4 minutes, Med 6 minutes. Give rice a stir.
9. Pour in everything (sausages, eggs and long beans) except shallots. Spreading them evenly over rice.
10. Microwave again 2 minutes on high, 8 on medium.
11. Remove from microwave and sprinkle on shallots and mix up everything.
12. The rice is ready to be served.

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Claypot Chicken Rice w/o the claypot ????

My hometown is famous for Claypot Chicken Rice. Mom used to tapau this when she�s not cooking. A big pot of it would feed the whole family bao bao. But I never like it with sausages and salted fish. Prefer the plain chicken version.

How many of us do have a claypot of home? Good for u if u have one, but I don�t. So, I make this w/o the pot. It may not have the claypot smell, but it does taste similar (not the same cos I put mushrooms). I like to cook this one pot dish. My friends have seconds when I do this for them.

Very easy and delicious!!

Claypot Chicken Rice Recipe

Recipe for 2.

(A) 1 bowl of uncooked rice(washed)
1 bowl of water (adjust to preference and type of rice)

(B) 2 chicken drumsticks cut into small pieces(or which ever part u like)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tbsp sugar
� tsp salt
Dash of white pepper powder
2 tbsp ginger juice( if u�re lazy, just julienne 1 inch of ginger)
1 tbsp corn starch

(C) 5 black mushrooms (sliced and squeezed dry)

(D) 3 tbsp light soy sauce (or how salty u want it to be)
1 tbsp dark soy sauce (some brands are darker, some lighter)
2 tbsp oil ,fried with one pip of garlic and 1bulb of shallot
� tsp sesame oil
� cup green onion(cut finely)

1. Mix (B) all together and marinade for at least an hour ( I do it overnight to save time)
2. Mix in the mushrooms to marinade for another 10 mins at least.
3. Cook the rice til it�s � cooked through. (you may steam the rice or use rice cooker(water almost dry))
4. Put in the marinated chicken and mushroom. Arrange it nicely and try to make sure the chicken don�t overlap each other.

When everything is cooked, take it of the fire (if u�re using rice cooker,the light is off)
6. Put in (D) and mix it all up. If it�s not salty enough, add more soy sauce according to personal taste.


7. Dish up and serve with some blanched veggie to make the meal nutritionally more balanced, eg: Sawi or Lettuce or Taugeh.

Tip: When I prepare the garlic shallot oil, I make some for my veggie too. Then using the same wok, w/o washing, put in water, boil and blanch the veggie.

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