Pot Rice Recipe
Ingredients
Ingredients For Rice:
- ¼ cup Oil
- 1 qty Egg
- 2 tsp chopped garlic
- 1 tsp Chopped ginger heaped
- 2 tsp Onion chopped
- 2 qty Green chilies (chopped)
- ¼ cup Soy sauce
- 2 tsp Siracha sauce
- 2 tsp Chili garlic sauce
- 1 tsp Vinegar
- 3 cups Boiled rice
- 1 cup Spring onions (finely chopped)
- 2 tsp Coriander leaves (finely chopped)
Ingredients For Gravy:
- 1 qty Star anise
- 1 qty Capsicum julienne
- 1 cup Onion sliced
- 5 qty Fresh red chilies sliced
- 6 qty Baby corn
- ½ qty Carrot cut into thin strips
- ½ cup Cabbage sliced
- 1 small Broccoli cut into pieces
- ½ cup Mushrooms cut into pieces
- 1 cup Spring onion sliced
Ingredients For Chicken:
- ½ kg Chicken (boneless made into cubes)
- 1 tsp Salt
- ½ tsp White pepper
- 1 tsp Garlic paste
- 1 tsp Vinegar
- 1 tsp Sambal oleak
- 1 tsp Siracha sauce
- 1 tsp Soy sauce
- 1 qty Egg
- 4 tsp Flour
- 2 tsp Corn flour
Instructions
METHOD:
- Mix well leave it for half an hour then deep fry till golden and keep aside. In a wok, heat ¼ cup oil, add one Star anise, 2 tsp chopped garlic, 2 tsp chopped onion, chopped ginger 1 tsp, chopped green chilies 2, fry for 2 mins.
- Add soy sauce ¼ cup, ¼ cup siracha sauce, vinegar 2 tsp, 2 tsp sambal oleak, sugar 2 tsp, salt 1 tsp, black pepper ½ tsp, mix well, dissolve 2 tsp corn flour with ½ cup of water, add to the gravy, cook till thick.
- Add all the veggies we had prepared earlier, cook for 2-3 mins, add the fried chicken, cook for another 2 mins.
To Assemble:
- In a platter, put a thick layer of rice followed by lots of chicken gravy, bake in oven on 180 degree for 10 mins, Serve hot.
