Step-by-Step Guide to Prepare Super Quick Homemade Steamed Chicken Rice

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The ingredients needed to make Steamed Chicken Rice:

1. Make ready For chicken marinade :
2. Take 250 grams boneless skinless chicken thigh, cut into cubes
3. Make ready 1 tablespoon dark soy sauce
4. Get 1/2 tablespoon oyster sauce
5. Make ready 1/2 tablespoon sugar
6. Take 1/2 teaspoon ground white pepper
7. Make ready 1 teaspoon sesame oil
8. Prepare For stir-frying chicken :
9. Take 2 tablespoon cooking oil
10. Make ready 1/2 tablespoon sugar
11. Take 4 garlic cloves, minced
12. Prepare 1/2 inch ginger, minced
13. Take 1 tablespoon Indonesian sweet soy sauce
14. Take 1 teaspoon salt
15. Make ready 200 ml water
16. Prepare 5 hard boiled eggs, peeled
17. Make ready For stir-frying rice :
18. Prepare 2 tablespoons cooking oil
19. Prepare 3 garlic cloves, minced
20. Prepare 1/2 inch ginger, minced
21. Get 300 grams (1.5 cups) rice, washed and drained
22. Prepare 1/2 teaspoon soy sauce
23. Take 1/2 teaspoon salt
24. Take 1 cup frozen mix vegetables, thawed and drained
25. Prepare 1.5 cup chicken stock

Instructions to make Steamed Chicken Rice:

1. Marinade the chicken with the ingredients for chicken marinade for about 30 minutes to 1 hour.
2. Meanwhile, prepare the rice. Heat 2 tablespoons of oil in a pan. Add garlic and ginger. Saute until fragrant. Add the rice in. Stir fry for a minute then add soy sauce and salt. Cook and stir it for another minute. Place the rice to a rice cooker pot. Pour the chicken stock and add the vegetables. Turn the rice cooker on.
3. When the rice is finished cooking, let it rest in the cooker for 10 to 15 minutes. - Once the rice has rested, use a wooden spatula to mix the rice up a bit.
4. Heat oil in a pan to cook the chicken. Add the sugar and stir untill it caramelizes. Add minced garlic and ginger. Stir quickly to avoid burning. Toss in the marinated meat with all the liquid into the pan and cook until the meat is half cooked, then add eggs. Add the sweet soy sauce and salt. Pour the water and cook until the meat is tender and the liquid is half reduced for about 10-15 minutes.
5. Prepare 5 heat resistant bowls to steam the rice. Take a bowl, place 2 halved eggs with yolk side down at the bottom of the bowl. Add a scoop of the chicken and one or two tablespoon of the liquid. Pour the cooked rice into the bowl until it is filled. Steam the rice for 30 minutes.

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