Ethnic Rice Hot Pot

Lighter than fried rice.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 3-4 Prep: 10 min Cook: 20 min

Ingredients

Jasmine rice 2 gou (300g)
Dried shrimps 2 tbsp
Chicken thighs 100g
Dried shiitake mushrooms 3
Shimeji or oyster mushrooms 100g
Garlic (crushed) 1 tbsp
Lemongrass 3
Peanuts as required
[A]
Light soy sauce 1 tbsp
Fish sauce (nam pla) 1 tbsp
Sugar 1 tbsp
Coriander as required
Sesame oil as required
Hot water as required

Method

1
Rehydrate the shrimps and shiitake mushrooms in cold water. Chop the chicken and other mushrooms into bitesize pieces.
2
Mix the ingredients for A and roughly chop the lemongrass and peanuts.
3
Heat 2 tbsp vegetable oil in a large frying pan and fry the chicken pieces. When it's cooked, add the garlic and lemongrass and stir fry.
4
Add the shrimps, shiitake and other mushrooms into the pan with the mixed ingredients for A and the rice.
5
In your favourite hot pot with lid, rub with sesame oil around the inside and fill with Step 4. Pour the hot water 1.5cm over the contents, replace the lid and cook on a low heat for 15 minutes.
6
Garnish with coriander leaves and the crushed peanuts, it's ready to serve.

Tips & Note

●Remove the outer skin of the lemongrass, as this is too hard, then finely chop the inside.

Ethnic Rice Hot Pot

Lighter than fried rice.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)

Serves 3-4

Prep: 10 min

Cook: 20 min

Ingredients

Jasmine rice 2 gou (300g)
Dried shrimps 2 tbsp
Chicken thighs 100g
Dried shiitake mushrooms 3
Shimeji or oyster mushrooms 100g
Garlic (crushed) 1 tbsp
Lemongrass 3
Peanuts as required
[A]
Light soy sauce 1 tbsp
Fish sauce (nam pla) 1 tbsp
Sugar 1 tbsp
Coriander as required
Sesame oil as required
Hot water as required

Ethnic Rice Hot Pot

Recipe ID :1214 Posted on 26 OCT 2015

Serves 3-4

Prep 10min
Cook 20min
views 1,052
printed 66

saved 0

Lighter than fried rice.

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Ingredients

Print Ingredients Email Ingredients
2 gou (300g)
2 tbsp
100g
3
100g
1 tbsp
3
as required
1 tbsp
1 tbsp
1 tbsp
as required
as required
as required

Method

Prep
10min
Cook
20min
1
Rehydrate the shrimps and shiitake mushrooms in cold water. Chop the chicken and other mushrooms into bitesize pieces.
2
Mix the ingredients for A and roughly chop the lemongrass and peanuts.
3
Heat 2 tbsp vegetable oil in a large frying pan and fry the chicken pieces. When it's cooked, add the garlic and lemongrass and stir fry.
4
Add the shrimps, shiitake and other mushrooms into the pan with the mixed ingredients for A and the rice.
5
In your favourite hot pot with lid, rub with sesame oil around the inside and fill with Step 4. Pour the hot water 1.5cm over the contents, replace the lid and cook on a low heat for 15 minutes.
6
Garnish with coriander leaves and the crushed peanuts, it's ready to serve.

Tips & Note

●Remove the outer skin of the lemongrass, as this is too hard, then finely chop the inside.

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Rose Wine
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