Claypot chicken rice is one of the first few ‘all-in-one’ dishes I learned to made when I first started cooking years ago. It is actually pretty easy to make and though the name is ‘claypot chicken rice’, you don’t necessarily need to use claypot to cook it. You can also use the microwave or the rice cooker.
Here’s the recipe for:
Claypot Chicken Rice
300g rice, washed and drained
250gm chicken, chopped into small pieces or preferably sliced deboned chicken breast meat
1 chinese sausage, sliced (optional)
2 pieces boneless salted fish (about 20g)
3 dried shiitake mushrooms, soaked till softened and sliced thinly
1 small carrot, diced
light soya sauce
dark soya sauce
fresh ginger juice
1. Marinade the chicken with 1 tbsp oyster sauce, 1tsp dark soya sauce, 1 tbsp light soya sauce, 1 tbsp ginger juice, a dash of pepper, 1 tbsp sesame oil and a pinch of sugar for at least 30 minutes.
2. In a separate bowl, mix the seasoning consisting of half piece of chicken stock cube (or half tsp chicken stock granules), 1 tsp light soya sauce, a pinch of sugar, a dash of pepper, 1 tsp sesame oil, 1 tsp garlic oil, 1 tsp dark soya sauce.
3. Soak the salted fish in 1 tbsp cooking oil, a dash of pepper and a pinch of sugar for about 10 minutes.
4. Heat up some cooking oil in a wok and stir fry the marinated chicken over medium heat. Add the mushrooms, carrots, chinese sausage and the mixed seasoning. Stir and make sure it is all well mixed. Remove from heat before it is completely cooked.
5. Add water to the rice and place into the rice cooker. Add the salted fish and switch the rice cooker on. Let the rice cook for about 10 minutes then add in the half-cooked chicken mixture.
6. Let the rice cooker continue to cook.
7. Alternatively, you can always use the microwave to cook the rice under the ‘cook rice’ function for about 8 minutes before adding the chicken and then continue cooking.
8. You can serve the chicken rice with chillies, spring onion and coriander leaves.