Sunday, July 17, 2011

Claypot Chicken Rice

(rice cup used for measuring)
1 1/4 cup rice - washed and drained
1 cup water
1 chicken leg quarter and 1 chicken wing - chopped into pieces
3 dried shitake mushrooms - soaked, drained and cut into halves
1 chinese sausage - sliced
1 small piece salted fish - sliced into small pieces

1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp huatiao wine
1 tsp sesame oil
1 tsp grated ginger juice
dash of pepper
1 tsp cornstarch

Sauce for drizzling
1/2 tbsp sweet soy sauce
1 tsp dark soy sauce

2 tbsp garlic oil
chopped green onion
  1. Marinade the chicken pieces and mushrooms for 30 minutes.  Set aside.
  2. Heat up claypot.  Add 1 tbsp oil and fry the salted fish until crispy.  Remove salted fish and set aside.
  3. Pour in the rice and water.  Cover and bring to a boil.
  4. Once it starts boiling, reduce heat to low and continue to cook until steam holes appear which takes about 10 to 15 minutes.
  5. Add in the chicken pieces, mushrooms and sausages and continue to cook under very low heat for another 20 to 30 minutes or until chicken is cooked.  Remove from heat.
  6. Add in the fried salted fish and chopped green onions.  Cover and let stand for another 5 to 10 minutes.
  7. Before serving, drizzle dark soy sauce and garlic oil on the rice and mix well.
  8. Enjoy the delicious claypot rice with some garlic chilli sauce.
Note: Hubby had forgotten to add 1 tsp dark soy sauce to the marinade and thus the chicken pieces did not turn darker as expected ;)

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