Food For Four

Clay Pot Chicken Rice

Posted on | November 29, 2009 | Asian, Chinese, Recipes | 2 Comments

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Dave constantly asking me to make clay pot rice and I my usual respond to him is “We don’t have a clay pot.” He tells me just cook the rice and all the other ingredients in the rice cooker. Apart from cooking rice, I have never cooked anything in my rice cooker before and I wasn’t about to.

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So I decided that I was going to make clay pot chicken rice and went out and got myself a clay pot. It was cheaper than I expected ($12). Usually cooking a clay pot is over a charcoal fire gives it an earthy taste. But cooking a clay pot on a glass cooktop just didn’t have the same effect. I was nervous about the clay pot scratching my glass cooktop so I think I will invest in a portable gas burner.

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I like this recipe from Almost Bourdain because it cooks the chicken and other ingredients separately. After all I need to minimise the amount of time my clap pot spends on the stove (to avoid scratching the glass cooktop). I doubled the amount of susages in this recipe. I just love how the shitake mushrooms gives this dish a smokey taste.

Ingredients

2 Chinese sausages (lap cheong)
2 thigh fillet cut to bite size pieces
2 tbsp oyster sauce
1 tbsp dark soy
2 tbsp light soy
2 cloves of garlic (chopped)
1 tsp cornflour
1 inch ginger (julienned)
1 tsp of salt
½ tsp of pepper
1 tbsp brown sugar
3 spring onions (chopped finely)
6 dried shitake mushrooms, (soaked in warm water for 20 minutes)

2 cups rice
3 cups chicken stock

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Method

1. Mix the chicken with all the ingredients except the rice, mushrooms, spring onions and stock. Leave to marinade for at least half an hour.

2. Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat for 1 minutes. Add mushroom slices, sliced chinese sausage. Dish out and put aside

3. Put the rice and chicken stock in the cold claypot and place it over a medium heat with the lid on. Bring to the boil and immediately reduce the heat to a low simmer, then leave the rice to steam for 15 minutes. The rice should be nearly cooked, with little holes in the flat surface.

4. Spread the chicken mixture all over the top of the rice, and put the lid back on. Continue to steam over a low heat for another 15 minutes, until the chicken is white and cooked through. Give it a few stir and sprinkle the spring onions over the top and serve piping hot.

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Comments

2 Responses to “Clay Pot Chicken Rice”

  1. Ellie
    January 11th, 2010 @ 6:41 pm

    Hi Yen, Thanks for the email. Your claypot chicken rice looks good!! I am glad you like this recipe and enjoyed it! Did it scratch the glass cooktop? lol! You have a lovely blog too!

  2. Yen
    January 12th, 2010 @ 8:26 pm

    Thanks Ellie. Luckily I didn’t scratch the glass cooktop but I’m not going to do that again. Got myself a portable gas burner.

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