#recipe: claypot chicken rice

Happy Belated Father’s Day to all the papas out there and to Mr Grumpy. We had a pretty chilled weekend and since he is a bit of a homebody, I decided to try cooking one of his favourites: Claypot Chicken Rice! For something so heavy, we managed to get the claypot at only RM8 which is super awesome and was so excited to try it out!

This recipe made for 4 people:

  • 2 chicken thighs, chopped up into bite sized pieces
  • 2 cups uncooked white rice
  • 3 cups chicken stock
  • 1 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 2 spring onion stalks, sliced
  • 5 shiitake mushrooms, cut up
  • 4 garlic cloves
  • 1 tbsp cornstarch
  • A bit of sesame oil
  • A bit of olive oil
  • Black pepper
  • 1 bunch of bak choy, cut up
  1. Rinse and drain the white rice.
  2. Mix all sauces together with the garlic cloves, cornstarch and the chicken. Let it marinade for about half an hour.
  3. Heat a pan up with oil. Add the chicken and cook for about a minute. Add in the mushrooms and bak choy too. Stir for a bit then set aside.
  4. Put the white rice in the claypot and add the stock and water. Cover with the lid and bring to a boil on medium heat. Once boiling, reduce the heat and bring to a simmer. When the rice is nearly cooked, there would be holes on the surface.
  5. Add the chicken mixture on to the top of the rice and put the lid back on. Ensure it is on low heat and let it cook for another 15 minutes or until the chicken is cooked through. Stir and add the spring onions, black pepper and sesame oil.
  6. Serve!

Verdict: It can become a bit salty due to the sauces and chicken stock (depending what kind of chicken stock you are using) but you can balance it out with the sesame oil and sugar. Just remember to try tasting the marinade before you add the chicken in if you would like to be a bit careful. You can also use dried shiitake mushrooms too but you would just have to soak them in hot water for a while before you use them.

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It was actually kind of fun using the clay pot, aside from the pretty heavy lid. The worry of course is if the rice at the bottom burns throughout the cooking process or if the rice is cooked enough but yay, it turned out well! The chicken was just about nicely done and it is definitely yummier while it is still hot from the stove. I might try other things like clay pot beancurd in the future. 😀

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