Recipes for the Restless with Victor Liong and Matt Stewart
Claypot rice with chicken, mushroom and lup cheong
Make a home cooked restaurant-quality meal by chef Victor Liong, served with a side of laughs from comedian Matt Stewart.
View the digital event and recipe card below, enjoy!
View the digital event and recipe card below, enjoy!
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Victor Liong
Chef & Restaurant Owner - Lee Ho Fook, Chuuka Recognised on: The Age Good Food Guide, The AFR Hottest 100 Restaurants, Gault Millau Guide, The Australian Gourmet Traveller, Worlds 50 Best Discovery Awards |
Matt Stewart
Comedian, Writer, Director & Actor - Stupid Old Studios Writing and appearances: The Katering Show, Sammy J's Democratic Party, Ronnie Chieng: International Student, Why Are You Like This?, Get It Up Ya! and more. |
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Recipe
Serves two people Ingredients list |
Utensils list |
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If you are using a new clay pot, be sure to soak it in water over night to prevent cracking. You will also need to use a gas stove. |
Instructions
Prepare your ingredients
Marinade the chicken or mushrooms
Cut 2 pieces of chicken thigh fillets into 1.5cm pieces, if you are choosing to include this in your dish.
Mix the following together:
Garnish to be cooked with rice
Prepare final garnish
Make the finishing sauce
Mix the following together:
Prepare the rice
Combine
- If you have new a clay pot, please soak this in water over night to prevent it from cracking.
- if you have dried mushrooms, soak them mushroom in boiling water for 20 minutes. Be sure to glad wrap the bowl.
- Wash your spring onions, coriander and baby bok choi.
Marinade the chicken or mushrooms
Cut 2 pieces of chicken thigh fillets into 1.5cm pieces, if you are choosing to include this in your dish.
Mix the following together:
- 1 clove minced garlic
- 1 thumb sized piece of minced ginger
- 1 tsp salt
- 1 tsp sugar
- 1 tbs soy sauce
- 1 tbs shaoxing rice wine
- a few drops of sesame oil
- 1/2 tsp corn-starch or similar starch, thinned down in 30mls of cold water
- Mix with your chicken/ mushroom together and leave for 10 -15 minutes.
Garnish to be cooked with rice
- Cut 4-6 pieces of shiitake mushrooms into small pieces
- Cut 2 pieces of baby bok choi in half lengthways
- Cut 2 pieces of lup cheong, into thick slices - this can be substituted with tofu puffs
Prepare final garnish
- Cut 2 pieces of spring onions cut into thin rounds
- Chop 2 springs of coriander
Make the finishing sauce
Mix the following together:
- 1 tsp dark soy
- 1 tsp oyster sauce
- 1 tsp sugar
- 1 tbs light soy
Prepare the rice
- Rinse 3/4 to 1 cup short grain rice in cold water three times and drain well
- Dice 1/2 onion finely
- Dice 1 thumb sized piece of ginger finely
- 3/4 to 1 cup water
- 2 tsp chicken stock powder - can be substituted with yeast powder/ vegetable stock
- 3 tablespoons vegetable oil
Combine
- Cook onion and ginger in the pan/clay pot
- Add rice, chicken powder and water, bring to the boil
- Cover for 3 minutes, add mushrooms and chicken and cover can cook for 5 minutes
- Turn the heat down to low add lup cheong and cook for 7 minutes
- Turn heat up to medium-high until you hear the sizzle arrange the bok choi on top, and
- Leave for 1 minute
- Then take off the heat and rest for 8 minutes
- Top with herbs/ garnish and drizzle with sauce