Good Eats

Good Eats – Claypot Chicken Rice

Clay pot chicken rice is a very popular dish in Malaysia. The beauty of the dish is you can serve this dish in one pot, most families called this the “one pot dinner”. Traditionally, this dish was cooked in a clay pot over a charcoal stove which provides a very distinct flavor as compare to a regular stove top.

I used to make this dish with the rice cooker, but one day Victor came home with a clay pot from the Korean market in Chicago. I was overjoyed when I first saw the clay pot, this might not be the typical Chinese clay pot that you would find at the Hawker Stalls back in Malaysia but we made it work. We do use the pot for different type of soups and porridge on a daily basis.

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If you do not own a pot like this I suggest you head to the store and grab yourself one of this. They do come in handy.
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Leave the lid on and let the pot rest for 5 minutes, then use a fork to fluff up the rice. Our kitchen smells heavenly every time we cook this dish.

Ingredient:

  • 2 cups of rice ( I like to mix one cup of white rice with one cup of brown rice)
  • 1 chicken breast (diced up)
  • Ginger (based your own liking, make sure you sliced them thinly.)
  • 1 cup of Chinese dried mushroom (Shiitaki) (Soak it overnight to re-hydrate them)
  • 2 chinese sausage (*optional, I didn’t include in this dish)
  • Green onion (*optional, chopped finely for garnish)

Seasoning for chicken

  • 3 tbsp of oyster sauce
  • 2 tbsp of soy sauce
  • 1 tbsp of dark soy sauce
  • 1/2 tbsp of sesame oil
  • 1/2 tbsp of white pepper
  • 1 tbsp of cooking wine

Seasoning for rice

  • 2 tbsp of soy sauce
  • 1 tbsp of dark soy sauce
  • 1 cup of chicken broth
  • 1 cup of water

Instructions:

  1. Soak the dried mushroom overnight so that they have time to re-hydrate.
  2. Marinate the diced up chicken breast with all the ingredients listed in the seasoning for chicken portion. Set in the fridge overnight.
  3. Slice up your re-hydrated mushroom for later use.
  4. Rinse the rice and add 1 cup of chicken broth and 1 cup of water into the pot, bring the rice to a boil. Add in the rest of the seasoning for the rice and turn the heat down to medium low for the rice to simmer while you prepare the rest of the ingredients.
  5. In a medium pan, heat up some vegetable oil and add in the marinated chicken, sliced mushroom and thinly sliced ginger. Pan fry all the ingredient until the chicken is slightly under-cooked.
  6. Add the under-cook chicken on top of the rice when you see the rice is starting to dry up. Put the lid back on and continue cooking the dish until the rice and the chicken are completely cooked. This process might take about 10 to 12 minutes depending on your stove.
  7. Turn off the heat after 10 minutes but leave the lid on and let the pot rest for another 5 minutes before serving.
  8. Top the dish with the finely chopped green onions before serving.

 

This is one of the dish that reminds me of the time when I was still back home and the entire family will head to the Hawker Stalls to grab a quick bite. The recipe looks a little intimidating, it seems to have a lot of steps, trust me on this, as long as you have the ingredients all prepped the night before, the dish takes about 20 minuted from start to finish. I hope you guys enjoyed the dish as mush as we do.

Until next time.

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