Cordyceps Flower and Chicken Claypot Rice in Soybean Sauce
What you’ll need
Ingredients
- 600 g chicken [chopped]
- 55 g cordyceps flower
- 400 g rice
- 100 g pressed barley*
- 15 g spring onion [sectioned]
- 2 ½ cups water
Marinade
- 5 Tbsp. Lee Kum Kee Soybean Sauce
- 1 ½ tsp. sugar
- 1 Tbsp. Lee Kum Kee Less Sodium Soy Sauce
- ¾ Tbsp. Lee Kum Kee Pure Sesame Oil
- 4 slices ginger
Dipping
- 2 Tbsp. Lee Kum Kee Sweet Soy Sauce
Made with
Lee Kum Kee products
How to make it
-
Marinate the chicken and cordyceps flower for 10 minutes.
-
Rinse the rice and barley, and soak them in water for 10 minutes.
-
Add water and 1 tablespoon of oil to the claypot and cook over high heat. Bring it to a boil and add the rice and barley, and then stir lightly. Cover the pot, and turn the heat down to medium heat. Simmer until the water all absorbed.
-
Place the marinated chicken on top of the rice. Turn down to low heat and simmer for about 15 minutes until all ingredients are fully cooked. Cook over high heat for 1-3 minutes.
-
Sprinkle some spring onions and drizzle some soy sauce to serve.
*Pearl barley can be used with the same directions.
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