Saturday, May 23, 2015

Velle Can Cook - Cast Iron Pot Chicken Mushroom Rice

Been wanting to make use of my cast iron pot which i redeemed with my Fairprice points. Finally I found the chance - a weekend where i could stay at home and cook!

Here's my recipe (serves 4 adults)
  • Chicken thigh: 6 pieces
  • Honey: 2 tbsp + 2 tbsp
  • Light soy sauce: 6 tbsp
  • Unsalted butter: 3 tbsp
  • White onion: 1, diced
  • Rice: 2 cups, washed
  • Cooked chestnut: 300g (i bought already peeled packets ones )
  • Mushroom: 400g sliced (i used shitake fresh ones)
  • Chicken stock: about 6.5 cups
  • Thyme: leaves from a few stalks
  • Ground blackpepper: to taste
  1. Marinate chicken with honey & light soy sauce.
  2. Leave overnight in fridge.
  3. Preheat oven at 180 degrees Celsius.
  4. Heat wok. Add chicken into wok, together with the sauces.
  5. Brown chicken for a few min on both sides. Remove from wok and set aside.
  6. Heat butter in cast iron pot. Fry onion till browned and translucent.
  7. Add rice. Stir to mix in with onion.
  8. Add chestnuts, mushrooms and chicken stock. Bring to a simmer.
  9. Place chicken thighs and breasts on top of rice, pressing down to level with rice.
  10. Drizzle 2 tbsp honey onto chicken. Sprinkle with thyme and black pepper.
  11. Cover pot with lid and place in oven. Bake for 45min.
  12. Serve hot.

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