Wednesday, February 19, 2014

Potato & Chicken Claypot Rice

Dinner in our house is mostly revolving around Baby A's appetite nowadays. He is currently at the color and shape phase, that includes his foods. I had to make his meal more colorful so that he would eat a few more spoonful.

I made this easy Claypot rice with a little cherry tomatoes and small Pok Choy as garnishing (the green "rose" is the head part of mini pok choy, beautiful, aren't they?).

Baby A was so happy that he was singing along when I was feeding him!

80 gm chicken breast/thigh(diced into 1 cm x 1 cm cubes, marinate with a little cooking wine, a little salt and a little pepper powder for around 10 minutes.)
1/2 cup of Thai Jasmine rice(washed and drained)
1 potato around 100 gm(peel and dice into 1 cm x 1 cm cubes)
1 tsp fried shallot or 2 shallots (Sliced)
1 Cup water
3-4 Small Pok Choy (chopped)
3-4 Cherry tomatoes  optional


2 tsp Soy Sauce
few drops of sesame oil

1. In a cooking pan, add a tsp of oil, stir in diced chicken and cook until it changes color, add in fried shallot. If fresh diced shallot being used, switch the sequence by frying the shallot first, and add the chicken pieces later.

2. Add potato cubes into pan, stir until the edges of potatoes look a little translucent. Add rice and continue cooking until the rice too looks translucent. Transfer the whole content into a claypot or rice cooker, add 2 tsp of soy sauce and 1 cup of water. For claypot cooing, cook at high with lid covered until boiling, turn to low heat and continue cooking for 15 minutes.

3. Add chopped pok choy and cover with lid, cook for another 5 minutes. Turn down the stove and wait for another 5 minutes before serving. You could add a few drops of sesame oil before eating.

4. For rice cooker cooking, after placing the ingredients and water in the cooker, continue cooking as per the cooker's manufacturer instruction.

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