CLAYPOT CHICKEN RICE

Today feel like cooking something that is hassle-free and my kitchen remained clean, so decided to cook Claypot Chicken Rice. It is very simple, just marinate the chicken for 2 hours & cook together with the rice, that's it. The most important part is the amount of water because too much or too little will result either the rice is too wet or half cooked. As the saying goes "Practice make perfect" so keep trying. Finally, I've mastered the skill of cooking the dish through this learning curve.

I used to use one of my special functioned rice cooker but today I'm going to share with you guys, so I used a claypot to cook. The disadvantage of using claypot is, a thick layer of burnt rice will form at the bottom of the claypot and difficult to wash. To prevent this , I'll place a few slices of young ginger at the bottom before adding in the rice the next time I cook with claypot.

I have been keeping this recipe for years, whether you can successfully cook it or not, it depends on your cooking skill.

Ingredients:

• Fragrant Rice - 2 cups (wash clean & drain off water)
• Water - 1 3/4 cups
• Chicken - half bird (wash clean & chop into bite sizes)
• Dried Mushroom - 4 pcs. (soak with hot water & slice thinly)
• Chinese Sausage - 1 pair (remove membrane & slice thinly)
• Salted Fish - 1 pc
• Old Ginger - 5 slices
• Spring Onion - 1 stalk (cut into 2 inches in length)

Seasonings:

• Light Soy Sauce - 3 tablespoon
• Dark Soy Sauce - 1 tablespoon
• Oyster Sauce - 2 tablespoon
• Shaoxin Wine - 1 tablespoon
• Sesame Oil - 1/2 tablespoon
• Cornflour - 1 tablespoon

Method:

1. Marinate chicken, mushroom, ginger & spring onion with the seasonings for at least 2 hours.
2. Place rice into the claypot & pour in 1 3/4 cups of water. Cook at high heat with cover.
3. When the water start to boil, remove cover & cook until the water levelled up with the rice, adjust to low heat.
4. Place in the marinated chicken & the rest of the ingredients but not the gravy. Cook with low heat with cover for 15 minutes.
5. Place in chinese sausage & salted fish, cook for another 10 minutes with cover.
6. When the claypot chicken rice is done, pour in some dark soy sauce & mix well before serving. Serve while is hot.

These are the ingredients for my claypot chicken rice.

Marinate the chicken, mushroom, ginger & spring onion together with the seasonings.

Pour 1 3/4 cups of water into the rice.

Cover & cook with high heat.

Cook until the water level up with the rice

Quickly place in the marinated chicken

And place in the rest of the marinated ingredients

Cover & cook for 15 minutes at low heat

Lastly, place in chinese sausage & salted fish.

Cover & cook for another 15 minutes at low heat.

My claypot chicken rice is now ready to eat.

But wait, let's pour some dark soy sause on top.

Mix them up before serving.

Serve while is hot