Easy Chicken Claypot Rice
This is easy and nutritious. And you can add any meat/veggies that you have on hand.
It’s not going to taste like the ones we get at Chinatown hawker centre though. To get that kind of flavour, you need to add pork lard to your food. And I firmly hold my ground on not doing that in our home. But if you like, you can fry some fatty pork or bacon till the oils are released and stir that into the rice before serving. Then you’ll get first class flavour. =)
Makes 4 rice bowls worth of claypot rice.
2 C rice
3 C chicken stock (or 3 C water + 1 chicken stock cube/1 T liquid chicken stock concentrate)
3 large pieces Chicken Thigh, cut into bite size cubes
2 C chinese cabbage, cut into bite size pieces
1 lap cheong, diagonally sliced thinly
1/2 C chinese mushrooms sliced
1/2 C salted fish
Marinade for the chicken -
2 T oyster sauce
2 T Shaoxing Huatiao wine
1 T sesame oil
few drops of Maggie Seasonings
pinch of white pepper
1 T XO Sauce
Spring onions, chopped
Combine the chicken and marinade and set aside.
Place rice+stock in the claypot. Cover. Bring to boil and then reduce to low heat and simmer for 15 mins.
Place all other ingredients neatly on top of the cooked (but still slightly wet) rice. Cover. Ensure that it’s cooking at LOW heat for a further 10-12 minutes. The steam from the rice will cook the rest of the ingredients.
If you like your claypot rice to have slightly burnt crispy bits that stick to the pot, then cook till you smell the slightest hint of burnt smell. We did that, and it added a nice smokey flavour to the rice.
Sprinkle spring onion, coriander leaves and fried onions on top. Serve with entire pot on the table. Have some dark/light soy sauce and peanut oil at the side to add to rice, if you prefer it. But I think it’s fine on its own.
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