Claypot Chicken Rice by HCP

Hubby : 'What are you cooking today?' I told him claypot rice and he asked me again...'you got a claypot??' I use the Happy Call Pan!! hehehe that's what I answered him. Results? Thumbs up from him of course! hehehe He was rather surprised it taste not too bad by using the HCP to cook this claypot chicken rice. Even my kids enjoy this rice dish alot :)

yes! manage to get some brown rice crust at the bottom too!

Ingredient

• 2 cups rice, washed & drained
• 3 cups chicken stock
• 4 deboned & skinless chicken drumstick, cut into bite-sized
• 8 chinese mushroom, soften and cut into halves
• 2 small chinese sausage, sliced

Marinade

• 4 tbsp light soy sauce
• 3 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 1 tbsp chinese wine
• 1 tbsp fresh ginger juice
• 1 tbsp sesame oil
• 1 tsp pepper
• 2 tsp sugar
• 1/2 tbsp corn flour

Method

1. Marinate chicken pieces & mushroom for at least 1 hour, preferably overnight.
2. Put the rice and chicken stock into HCP (Happy Call Pan), close the lid and bring to boil. Lower heat and cook till the stock is absorbed into the rice but not completely dry.
3. Spread marinated mixture and chinese sausage on top of the rice, close the lid and cook over low heat for 10mins till the rice is dry and meat are cooked through.
4. Rest rice for 10mins before serving. Drizzle over some sesame oil and fluff up the rice.

Recipe modified from munch ministry

Earl Grey Milk Tea Cake by HCP

This is my one and only attempt cake baking in the Happy Call Pan :P Why?? As it is rather tedious and tiring standing in front of the stove to move the pan around the fire to prevent the base from burning. The cake turns out well, quite evenly browned and fluffy. But I do not really fancy the taste of this cake, still prefer oven-baked cakes :D

Earl Grey Milk Tea Cake 

225gm cake flour

2 tsp baking powder

1/2 tsp baking soda

150g sugar

1 egg

1 tsp vanilla paste

250ml milk

2 Earl Grey tea bag

70g canola oil

Method

1. Sift flour, baking powder/soda.
2. Heat the milk then pour all the tea powder in the hot milk, keep aside to cool.
3. Mix egg and sugar, Add in oil and vanilla.
4. Stir in milk tea mixture.
5. Stir the liquid ingredients into flour and fold till smooth batter formed. Do not over mix.
6. Pour batter into lighlty greased HCP and cook on low heat with lid closed (really low as I do not want risking a burnt cake) for 10mins. (Sift the pan to left and right at 3 mins interval each side to achieve even browning) 
7. Open the pan, use a spatula and lightly loosen all the sides. Close the pan and flip to the other side & cook for another 6mins. (Shifting the pan to left and right at 2 mins intervals)

Recipe source : MunchMinistry.com

I'm submitting this post to Aspiring Bakers #30 : it's Tea time! (April 2013) hosted by Food Playground