This claypot rice used to be my dinner choice when I was working in KL, I like it with a bowl of soup. It almost always instantly brought me back to memory lane.
Ingredients :
1 cup Jasmine Rice (Washed and drain)
1 cup Chicken stock/water
2 pieces Chicken thigh (Cut into 1-1.5 inches pieces)
2-3 Dried mushrooms(Soaked)
1 Chinese sausage (Soaked and remove casing)
1 Spring onion for garnishing OR 2-3 Chinese Bok Choy
Marinade:
1 tbsp Soy sauce
1 tsp Sweet/Caramelized dark soy sauce
1 tbsp Oyster Sauce
1 tbsp Ginger paste
1 1/2 tbsp Chinese cooking wine
1 tsp Sesame Oil
1 Pinch of pepper powder
1/2 tsp Sugar
1 tsp cornstarch
1/4 tsp salt
1. Wash rice, drain and add 1/2 tsp of cooking oil and mix well.
2. Marinate the chicken pieces and mushroom with all the ingredients listed under marinates mentioned above for at least 1/2 an hour.
4. Turn the heat to medium, evenly spread marinated chicken, mushroom and sausage on top of the rice, saved the marinade sauce. Cover the pot with lid, cook for another 5 minutes.
5. Drizzle the marinade sauce over chicken and rice, cover the pot again with lid, turn heat to low and continue cooking for 15-18 minutes.
6. Crank up the stove to high for 2-3 minutes. Switch off the stove, and DO NOT OPEN the lid, let it sit for another 5 minutes before serving.
Note:It is best using Thai Jasmine rice for this playpot rice.
Note1: You could sprinkle some chopped spring onion, chopped red chilies or fried salted fish before serving.
Yummy!
中文-- 瓦煲鸡饭
Normally I will quick stir the marinated chicken before put into the claypot. Do I actually need to do that?
ReplyDeleteHi Sally, Welcome to my blog! Absolutely not! Stir fry the chicken alter the texture, and ultimately,the taste of the chicken in this dish.
ReplyDelete