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@mint_der: คลีนซิ่งไมเซล่า ฝาสีชมพู สูตรทุกสภาพ#การ์นิเย่ #GarnierThailand #ไมเซล่าวอเตอร์ #คลีนซิ่ง #ลบเมคอัพ

mintder
mintder
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Saturday 01 August 2026 15:33:58 GMT
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إذا كنت تبحث عن أفضل مطعم صحي بالرياض يقدم وجبات صحية لذيذة وبروتين عالي ومكونات نظيفة #مطعم_صحي_بالرياض #الرياض #اشتراك_وجبات_صحية #اشتراك_صحي #وجبات_صحية
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Chicken claypot rice (煲仔鸡饭) is worth turning the hob on for I promise you! 💛 Mama’s recipe below @mamajoleneyu For marinating the chicken: 1/2 tsp white pepper 1 1/2 tbsp light soy sauce 1 tbsp dark soy sauce 1 1/2 tbsp oyster sauce 1 tbsp sesame oil 1 tbsp shaoxing wine 1 tbsp cornstarch 4 garlic cloves 15g ginger 1 spring onion (whites only) For the sauce: 6 tbsp chicken bone broth 2 tbsp light soy sauce 1 tbsp dark soy sauce 1/4 tsp ground white pepper 1 tbsp oyster sauce 1 tbsp sesame oil 700g chicken thigh bone in 150g jasmine rice 1 tbsp lard/butter/oil 300ml chicken bone broth 1 spring onion (greens only) 3 rehydrated Chinese mushrooms 1 link of Chinese dried sausage @Mama Yu chilli oil or sambal Chop the chicken into bite sized pieces, marinate with the seasonings and sauces and set aside. Mince garlic, ginger and the whites of spring onion - add to the bowl of chicken. Wash the rice until the water runs clear. To a claypot (or similar sized pot), on medium heat, add the lard, washed rice and bone broth. Turn the heat to medium-low and cook for 8 minutes. Meanwhile, prepare the sauce, slice the spring onion, mushrooms and sausage, and set aside. Once the 8 minutes is up, add the marinated chicken to the claypot. Place the lid back on and cook for 5 minutes. Once the timer is up, remove the lid and add the sliced mushrooms and sausage, placing the lid back on to cook for an extra 6 minutes. Once the timer is up, pour over the sauce and cook for a final 10 minutes (timing will be different for everyone, may take slightly longer or less depending on claypot size/heat).

Serve with the spring onion greens and chilli oil, and enjoy.
Chicken claypot rice (煲仔鸡饭) is worth turning the hob on for I promise you! 💛 Mama’s recipe below @mamajoleneyu For marinating the chicken: 1/2 tsp white pepper 1 1/2 tbsp light soy sauce 1 tbsp dark soy sauce 1 1/2 tbsp oyster sauce 1 tbsp sesame oil 1 tbsp shaoxing wine 1 tbsp cornstarch 4 garlic cloves 15g ginger 1 spring onion (whites only) For the sauce: 6 tbsp chicken bone broth 2 tbsp light soy sauce 1 tbsp dark soy sauce 1/4 tsp ground white pepper 1 tbsp oyster sauce 1 tbsp sesame oil 700g chicken thigh bone in 150g jasmine rice 1 tbsp lard/butter/oil 300ml chicken bone broth 1 spring onion (greens only) 3 rehydrated Chinese mushrooms 1 link of Chinese dried sausage @Mama Yu chilli oil or sambal Chop the chicken into bite sized pieces, marinate with the seasonings and sauces and set aside. Mince garlic, ginger and the whites of spring onion - add to the bowl of chicken. Wash the rice until the water runs clear. To a claypot (or similar sized pot), on medium heat, add the lard, washed rice and bone broth. Turn the heat to medium-low and cook for 8 minutes. Meanwhile, prepare the sauce, slice the spring onion, mushrooms and sausage, and set aside. Once the 8 minutes is up, add the marinated chicken to the claypot. Place the lid back on and cook for 5 minutes. Once the timer is up, remove the lid and add the sliced mushrooms and sausage, placing the lid back on to cook for an extra 6 minutes. Once the timer is up, pour over the sauce and cook for a final 10 minutes (timing will be different for everyone, may take slightly longer or less depending on claypot size/heat).

Serve with the spring onion greens and chilli oil, and enjoy.

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