Budget · Chicken · Chinese · Fast & Easy · Mains · One Dish Meals · Rice · Uncategorized

Claypot Chicken Rice

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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 πŸ˜€ 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)

  1. 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)
  2. 1 king oyster mushroom, thinly sliced (most people use shitake)
  3. 1 bunch baby bak choy
  4. 1/2 stick chinese sausage, thinly sliced
  5. 1/4 cup basmati rice per claypot
  6. 1/4 + 1/8 cup chicken stock per claypot
  7. 1 clove garlic + few slices of sliced ginger per claypot
  8. Handful of chestnuts (optional)
  9. Fried shallots, chopped coriander, chili and spring onions, to garnish

Method:

  1. Marinate the chicken.
  2. Place rice, chicken stock, garlic and ginger in the claypot. Bring to boil over medium high heat.
  3. Simmer for about 5mins until water starts to reduce to about half. (rice and stock should be about the same level)
  4. Place chicken and its sauces, sausages, mushrooms and chestnuts in the pot. Leave a spot for bak choy later.
  5. Place the lid over pot and simmer for 10mins. Do not open the lid.
  6. Turn off the fire and leave it covered for about 20-25mins.
  7. Blanch bak choy in boiling water and place it over the rice when it is ready.
  8. Drizzle about 1 tbsp of thick dark soy sauce and 1 tsp of sesame oil over the rice. Garnish with toppings.
  9. Best served with chicken rice chilli.
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