This is a hearty and fulfilling rice to fill up the tummy. The recipe was shared in an old recipe cookbook, during the World Cup 2002 [my collection of cookbook magazine then] which is my selected cookbook for this month's Cookbook Countdown Event#7 - Home Cooking June 2002 issue]. There are numerous recipes for One Dish Meals and snacks in this cookbook for football lovers to cook up and enjoy while watching the World Cup then.
This one pot rice is flavoursome and spicy from the black pepper seasoning which is a complete One Dish Meal for busy days as it can be prepared long before meal time. I remembered I did prepare this rice then for my hubby who was busy watching the football matches...Ole..Ole..Ole..
This pot of rice is also a perfect dish for cold rainy nights with the addition of capsicum, onions and lots of ground black pepper. This portion of recipe can be cooked using the rice cooker. I steamed the rice as I only cooked half this portion here.
[serves for 3-4]
2 cups rice - washed and drained
2 deboned whole chicken legs - cut into bite size pieces
1 red and green capsicum - seeded, cut into bite size wedges
1 large onion - peeled and cut wedges
1 tbsp chopped garlic
2 tbsp oil
3 tbsp oyster sauce
1 tbsp light soy sauce
1-2 tsp dark soy sauce
1 tbsp ground black pepper
salt to taste if necessary
- Heat oil in wok, pan fry chicken pieces to brown a little. Push aside, saute garlic until fragrant, add in the onions then the rice. Stir to mix well the ingredients and seasoning.
- Add in the capsicum, stir to mix well.
- Pour contents into a rice cooker or steaming tray and add water enough to cook the rice. Steam for 30 minutes or as normal with rice cooker.
- Fluff up rice and serve hot. Garnish with spring onions.
Notes: Should always over season the sauce a little bit more when for this rice. The taste would be just nice after cooking.