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Writer's pictureMichelle Lee

Steamed Herbal Chicken One-Pot Basmathi Rice

Trying out a recipe that I saw on IG recently - Inspired by IG lingomania2021. Easy one-pot steamed herbal chicken rice. It's delicious, rice absorbed all the flavor from the herbs and chicken essence. So fragrant and nutritious at the same time.

It's your own preference to use any part of the chicken. You can choose to use all drumsticks or all wings. And type of rice too : brown rice, fragrant rice, white rice etc - just adjust the water accordingly. Basically water level is the same like how you usually put into to cook your rice, maybe slightly a bit lesser as the chicken will release juice or essence into the rice.


Ingredients: (serves 2)

2pcs Chicken Drumstick

1pc Chicken Upper Thigh

80g Basmathi Rice

3 slices Dang Gui

3 pcs Huai San

3 pcs Red Dates (medium) - pitted

1 tsp Gojiberries

6 pcs Dried Longan

6 pcs Dried Scallops

120 ml Water (** see tips below)

1/4 tsp Salt


Marinade for Chicken:

1/4 tsp Salt

1/2 tsp Sesame Oil

3 tbsp Chinese Shao Xing Wine

** Tips :

1. I always reserve the water from soaking herbs ingredients to be added into rice for steaming.

2. Dried scallops - soaked them in water for 20 mins. You can reserve the soaking water for rice too.

3. Water add into steaming the rice, can include soaking water from herbs and scallops above.


Step By Step:

1. Marinate chicken with marinade ingredients above. Refrigerate & set aside for 1 hr or more.

2. Rinse & soak Dang Gui, Huai San, Dried scallops and dried longan in a small bowl of clean filtered water for 15 minutes. Remove & set aside. Keep the soaking water as well for cooking the rice later.

3. Rinse rice as usual and place them in steaming pan or casserole (make sure its suitable for steaming)

4. Add the herbs on the rice.

5. Add 120ml water. (Use water from soaking herbs, dried scallops, chicken marinated juice and top up with more filtered water if necessary)

6. Add salt & give a light stir.

7. Arrange marinated chicken on the surface.

8. Steamed rice in rapid boiling water for 20 minutes. Do not open the cover. Let it sit inside for another 15 minutes.

9. Stir to mix the rice evenly before serving.

Happy Cooking


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