Cooking - Simplified Lou Po Chicken Rice (老婆雞飯 )

 Yes I called it Lou Po (means wife in Cantonese) Chicken Rice (老婆雞飯 ) as it was taught to me by my wife. This is a simplified version using electric rice cooker.

I usually use mid chicken wings or sometimes with some drumlets. In order for the wings or drumlets to cook properly, I will use a knife to slice a small cut along the wings and drumlets. 

To remove the raw taste from the wings, I will blanch them in boiling water following by soaking in iced water for a while. After that will season them with light soya sauce and a little sesame oil (麻油). Marinate for about at least 20mins or more.

Meanwhile soak and slice some shiitake mushroom (北菇). Also sliced a pair of Chinese preserved sausage (腊肠).

Add a little oil to the wok.

Pan fried some ginger slices and some garlic coves followed by the preserved sausage and mushroom.

Now add in the rice after washing. Quickly fried them together and add a little light soya sauce to taste and very little dark soya sauce. Not to overly fried them.

Once it's done scoop it up into the rice cooker pot. Add in some pandan leaves (班兰叶). Add in the same amount of water as the rice as you normally cooked rice in an electric rice cooker. Do not add more than required water as the chicken wing may "produce" some water.

Cook the rice as per normal. Once ready, leave it in the cooker for additional 30mins before removing the pandan leaves. Stir and mix lightly to ensure it's all cooked and covered it back for another 20mins.

It's ready to be served now. Add in some coriander (芫荽) and white pepper if you want. Sorry for the lousy photos. Enjoy.