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Recipe All American Roasted Spare Ribs

Cordyceps Flower and Chicken Claypot Rice in Soybean Sauce

  • Difficulty Level: 4
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    20mins

Chinese Food

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

Soybean Sauce, 800 g jar

Other Sauces

Soybean Sauce
Less Sodium Soy Sauce 150ml

Table Top

Less Sodium Soy Sauce
Pure Sesame Oil, 1.65L, Tin Can

Sesame Oils

Pure Sesame Oil
Chef’s Select Japanese Style Soy Sauce 18.9L

Soy Sauce

Chef’s Select Japanese Style Soy Sauce

How to make it

  1. Marinate the chicken and cordyceps flower for 10 minutes.

  2. Rinse the rice and barley, and soak them in water for 10 minutes.

     

  3. 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.

  4. 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.

  5. Sprinkle some spring onions and drizzle some soy sauce to serve.

     

    *Pearl barley can be used with the same directions.

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