Went to Daiso today with Ben to get some household supplies and saw these beautiful claypots. I was at a loss on what to make for our late dinner tonight and this gave me the inspiration i need for the day! I have not made claypot rice for ages and suddenly i had the idea to try something new and cook it with chicken stock instead of water. And boy, I was right! It made hell of a difference and it tastes absolutely amazing! Rice is flavourful and fragrant, chicken was tender and smooth, it was really good!! I didn’t expect Ben to like it (he is very fussy), and i was very surprised he finished everything except the mushrooms 😀 He requested to change the mushrooms and replace it with chestnuts. I think it’s a fantastic idea and I cannot wait to cook it again! A pity that i don’t have any lup cheong (chinese sausage) today, it would have been perfect! This is a highly customizable recipe and very easy to make, give it a try and please everyone in your family!
Ingredients: (makes 2 serves in 2 individual claypot)
- 2 chicken legs, deboned and sliced (marinated in 2 tbsp oyster sauce, 2 tbsp dark soy sauce, 1 tbsp sesame oil, 1 tbsp huadiao wine, 1 tbsp corn flour and black pepper)
- 1 king oyster mushroom, thinly sliced (most people use shitake)
- 1 bunch baby bak choy
- 1/2 stick chinese sausage, thinly sliced
- 1/4 cup basmati rice per claypot
- 1/4 + 1/8 cup chicken stock per claypot
- 1 clove garlic + few slices of sliced ginger per claypot
- Handful of chestnuts (optional)
- Fried shallots, chopped coriander, chili and spring onions, to garnish
- Marinate the chicken.
- Place rice, chicken stock, garlic and ginger in the claypot. Bring to boil over medium high heat.
- Simmer for about 5mins until water starts to reduce to about half. (rice and stock should be about the same level)
- Place chicken and its sauces, sausages, mushrooms and chestnuts in the pot. Leave a spot for bak choy later.
- Place the lid over pot and simmer for 10mins. Do not open the lid.
- Turn off the fire and leave it covered for about 20-25mins.
- Blanch bak choy in boiling water and place it over the rice when it is ready.
- Drizzle about 1 tbsp of thick dark soy sauce and 1 tsp of sesame oil over the rice. Garnish with toppings.
- Best served with chicken rice chilli.