Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice


Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods


Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Malaysian Recipe : Steamed Rice with Chicken

Ingredients:

  • 200g spring chicken
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp salt
  • 2 tbsp sherry
  • 2.5 inch long green ginger, julienned
  • 3 cups of rice
  • 3 cups of water
  • 10 water chestnuts, sliced
  • 1 pc bamboo shoot, sliced finely
  • 4 mushrooms, soaked and shredded
  • Shallots, shredded

Directions:

  1. Prepare chicken by cleaning and chop into large pieces, going through the bone. Place in a bowl with the soy sauce, oyster sauce, salt, sherry and ginger. Allow to marinate for 30 minutes.
  2. Wash rice thoroughly and place it in a large saucepan. Cover with water to approximately 2cm over rice level. Bring to the boil over high heat, and when water is starting to evaporate, add the chicken to the rice.
  3. Turn to lowest heat, cover with tight fitting lid and steam for 20 minutes. During the last five minutes, add the cut-up vegetables.
  4. Serve piping hot.

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes

GO TO TOP


 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
cheap China products on DHgate.com
Cheap China products on DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2013 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.