Cabbage rice
My Cooking partner has experimented with this dish for 5 times already. We feel that we should share this recipe. The complicated part? We never note down the details, like how much water to add, how much cabbage:rice:chicken ratio, how long to cook etc. So everytime we cook it, it's a new challenge.
1. Fry cabbage with shallots and dried prawns.
2. Fry the marinated chicken fillet separately. (We had an argument over frying the chicken will make it more tender or more tough.)
3. In the frying pan, fry the cabbage, dried prawns, chicken and uncooked rice briefly for 2 min.
4. Transfer everything into a rice cooker. Add equal volume of water as the volume of uncooked rice (i.e. if you use 1/2 cup of uncooked rice, you add in 1/2 cup of water into the rice cooker.) If you have more than 20ml of sauce in the chicken and cabbage, reduce the water to be added accordingly.
5. Cook till rice cooker's indicator pop up to "warm". Leave it to "warm" for 10 minutes.
RESULT:
Good luck if you ever want to try our recipe. Haha...
posted by WSW at 6:19 PM
2 Comments:
Looks good!
If I am allowed to chip in to the argument, I think it is dependent on the meat part and the cooking heat. If it is the breast part, which has more muscle, then cooking for prolonged time over a not so high heat will stiffen the meat.
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