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Today’s recipe is Cantonese-style steamed chicken and rice. It’s a family recipe from one of my readers, Hannah Ong. She says: “I learned this from my grandmother and now I make this on regular basis for my family.”
Of course as you see in the video, she also loves to cook Korean food on the weekend. This was filmed in Hannah’s house in Singapore; the cameraman was Alex Ng and Hannah’s mother assisted us in the shoot. I really wanted to meet Hannah’s grandmother, but unfortunately she was not home when I visited. If you want to see more of what I did in Singapore, photos and stories from the potluck party meetup with my readers, check out my blog post.
Even though the name of the dish is steamed chicken rice, there’s lots more to it than just chicken; good ingredients like Shiitake mushrooms and cabbage. It’s all cooked together in a rice cooker and usually served with chili sauce. Does it sound like a Korean dish? Yes, it reminds me of Korean kongnamulbap. : )
One plate of this dish is a wholesome meal: it contains chicken, rice, mushrooms, and vegetables. This kind of recipe is what I really love: hearty, traditional, home-cooked food.
Marinade for the chicken:
In the pot:
For Garnishes (optional):
from the left, oyster sauce, dark soy sauce, and chicken stock concentrate
Posted Saturday, April 7th, 2012 at 3:21 pm
Tagged: Cantonese food, chicken and rice, chicken recipe, chicken rice, Chinese sausage, gapshida, Gapshida recipes, healthy food, home cooked food, homemade food, korean food fan, Maangchi recipes, one pot meal, Singapore, Singapore chicken rice, Singapore cooking, Singapore cuisine, Singapore food, steam cooking, steamed chicken rice, steamed rice, stir-fried rice
Originally posted on April 7, 2012 at 3:21 pm by Maangchi.
On YouTube this video was watched 123,800 times & rated 5 stars out of 5 with 997 ratings.
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