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Monday, August 27, 2012

Claypot Chicken Rice

A common hawker's delight served as a One Pot Rice Dish.  This is a tasty Claypot Chicken Rice recipe worth preparing which I have cooked several times because of the aromatic rice and tender chicken slices never fail to wake up our salivary glands.
You can use a rice cooker or just steam in a steamer.  It tastes as good and easier washing after meal.   The quantity for this recipe is enough for 3 persons [can use a claypot that must big enough so that the rice will cook well].
[serves 3-5]
300 gm rice - wash and drain
420 - 450 ml water
1 chinese sausage [sliced]
some chopped spring onions
some cut red chillies in soy sauce [accompaniment]
2 chicken whole legs [deboned and cut thick strips] - remove skin for healthier eating]
1 dried mushroom - soaked and cut strips [optional]
Marinate with:
1 tsp each of sugar, sesame oil and cornflour
1/4 tsp each of dark soy sauce and pepper powder
1/2 tsp salt
1 tbsp each of oyster sauce and ginger juice
Seasoning for Rice - combine together
1/2 tsp dark soy sauce
1 tsp sesame oil
1 tbsp each of light soy sauce and oyster sauce
2 tbsp hot water
  1. Marinate chicken and mushroom [if using] in the refrigerator for at least an hour.
  2. Wash rice in several changes of water and place in a claypot with 420-450 ml water [I used basmathi rice].   Leave to soak for about 30 minutes before cooking.
  3. Cook, covered over medium heat until water is almost absorbed [about 5-10 minutes].  Add in the chicken and mushroom [with the marinade] and Chinese sausage [can add 2 pieces of salted fish - if using] over the rice.  Drizzle in the seasoning sauce.
  4. Lower heat to the lowest and cover to complete cooking the rice and chicken for another 10-15 minutes.  Check rice after 10 minutes to prevent it from sticking at the base of claypot.  Cover claypot to complete the cooking.
  5. Flake rice and cover to cook for another 5 minutes on the lowest heat possible.
  6. Remove from heat, uncover and top with cut spring onions.  Serve immediately.
I'm submitting this to Muhibbah Malaysian Monday hosted by  Sharon at Test with Skewer.


Anonymous said...

So appetizing. Thank you for sharing. Annon.

Sonia ~ Nasi Lemak Lover said...

quick and yummy claypot chicken rice, i want some please..

Phong Hong said...

I agree this one is a very appetising dish. So convenient too. I have a claypot but dare not try yet. Usually do it in rice cooker.

kimmy said...

Hi Phong Hong, you can prepare all ingredients in advance. Just need about 1/2 hour to complete the cooking and you have a very aromatic 'sar poh fun'. A little burnt part in the centre of the claypot is okay, it's fun to scrape the rice. Push the rice more to the side of the claypot if you don't want too much burnt part.

kimmy said...

Hi Annon,Sonia, the seasoning for this dish is just nice, tasty yet not oily. My hubby loves scraping the base for the slightly burnt rice.
Next time, I'll break in an egg or add some salted fish.

Fong's Kitchen Journal said...

This is one of my favorite dish! And I love to add a small piece of salted fish to it.

Kimmy said...

Hi Fong, original recipe does have salted fish [I forgotten to add the salted fish that my hubby made]. Try it, you would love the taste and texture. I served it with a vegetable soup.

Anonymous said...

Hi I am siewli, out of curiosity may I ask which type of ikan mason is the best suited for claypot chicken rice?

kimmy said...

Hi Siew Li, any salted fish fillet [boneless] is suitable. The more common ones are Ikan Kurau or Ikan Senangin. They are meaty. You just need a very small piece.

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