Eel & Chicken Breast Stone Pot Rice

Cooking StepsHow to cook Eel & Chicken Breast Stone Pot Rice step by step

Cooking Process

1. 
   Step 1 Detail

   Marinate the chicken breast with black pepper, lemon salt, white pepper powder, cooking wine, light soy sauce, oyster sauce, a pinch of salt, olive oil, and cornstarch. Mix well and marinate for about 1 hour.

2. 
   Step 2 Detail

   Heat olive oil in a pan and pan-fry the chicken until cooked through.

3. 
   Step 3 Detail

   Steam the frozen braised beef and the frozen eel pack. Also steam 2 eggs until hard-boiled.

4. 
   Step 4 Detail

   Wash and slice 3 shiitake mushrooms. Julienne the zucchini and carrot using a grater. Wash the soybean sprouts.

5. 
   Step 5 Detail

   Blanch the baby spinach in salted water, then drain. Toss with a little sesame oil and light soy sauce. Separately stir-fry the zucchini, soybean sprouts, and carrot juliennes in a little oil with a pinch of salt each.

6. 
   Step 6 Detail

   Drizzle a little olive oil in a stone pot (or clay pot) and swirl to coat. Add cooked rice, 1 cup of corn kernels, and arrange all the prepared toppings neatly. Ideally, add a small pack of seaweed rice seasoning on top (I forgot this time!).

7. 
   Step 7 Detail

   Arrange all the toppings on the rice in the stone pot.

8. 
   Step 8 Detail

   Don’t forget the eggs! Place them on top.

9. 
   Step 9 Detail

   Made another serving — just as good!