Chicken Rice Hotpot Food

CHICKEN RICE HOT DISH

Steps:

• Place chicken in 9x11 pan, then top with broth, rice and peas.
• Bake at 350°F for 2.5 hours or till chicken is done.

CHICKEN AND CHINESE SAUSAGE RICE HOT POT

Steps:

• Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
• In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving.
• Plating: Serve rice pot family style with rice bowls and chopsticks.

CHICKEN & RICE HOT POT - SHA BAO FAN

Steps:

• Slice the chicken into bite size pieces and cut the sausagesin into wafer thin slices. Slice the mushrooms thinly. (if can't find fresh shitake mushrooms use dried ones and soak for 30 min hot water).
• Slice the shallot, heat oil into pan and saute the onion until brown. Discard the shallot and let the oil cool.
• Add 2 tbsp of water to the grated ginger and squeeze out as much liquid as possible. Put this ginger water into a bowl and discard the grated ginger. Add the chicken, sausage, mushrooms, sesame oil and cooled oil, soy sauce, pepper and salt and Chinese 4 spice and marinate for abut 30 minutes.
• Place rice into the earthenware pot and cover with water to come 2cm above the level of the rice. Put onto a medium heat and bring to the boil.
• Turn the heat to very low and add the chicken mixture. DO NOT STIR, but let the chicken mixture sit on top of the rice.
• Cover and cook for about 30min until rice is cooked.
• Serve with a Chinese broccoli.

CHICKEN & RICE HOTPOT

Steps:

• Preheat oven 350°F (175°C).
• Heat the water in a wok, toss in chicken and steam until completely cooked, stirring occasionally. Drain.
• Pour chicken into a large casserole dish, add the rice, soup and seasoning. Mix.
• Mix the cheese with the bread and sprinkle over the top of your mixture.
• Cook in the preheated oven for 20 minutes or until cheese is bubbly and bread is crunchy.

CHICKEN WILD RICE HOTDISH

Steps:

• Preheat the oven to 375 degrees F.
• In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
• In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
• Mix the butter crackers and olive oil in a bowl. Set aside.
• In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
• Garnish with chopped parsley and serve with ketchup on the side!

CHICKEN AND RICE HOTPOT RECIPE

Steps:

• Heat the oil in a pan and add the onion. Fry it gently for 3 mins, then add the chicken drumsticks or thighs, and fry them until lightly browned on all sides.
• Add the rice and cook for 1 min, stirring continuously. Stir in the chicken stock, carrots, bay leaf and salt and pepper.
• Simmer the mixture gently for 35-40 mins, or until the chicken is tender. Serve with a mixed salad, if liked. (Not suitable for freezing).

CHICKEN CHORIZO HOTPOT

Steps:

• Place all ingredients except the cornflour in a fairly large pan.
• Cover and simmer gently for about 1 hour.
• It should generate enough of its own moisture but check and stir occasionally and add some hot water if necessary.
• When it is ready, combine the cornflour in a cup with enough cold water to make a runny paste. (Cold water is important - otherwise it will go lumpy).
• Pour the cornflour paste into the stew, stir, and replace the lid for about 5 minutes. It will thicken to make a nice gravy.
• I like this with steamed broccoli.

EASIEST CHICKEN & RICE DISH

Steps:

• Remove any excess fat from the chicken then cut into bite sizes pieces.
• Sprinkle the chicken with salt & pepper before cooking. Then lightly spray a large pot with cooking spray and cook the chicken until almost done.
• Drain any liquid from the chicken. Leave the chicken in the pot & add 3 1/3 cups of water & 2 tablespoons of butter. Bring to a boil then stir in the rice mix. Reduce heat & simmer, covered, for 20 minutes.