Claypot Chicken Rice

 

Ingredients:

2 cups Jasmine rice, washed and drained

3 cups chicken stock (I used can chicken broth)

2 whole chicken leg, wash and cut into pieces

6-7 pieces shitake mushroom, soaked and cut into ½

2 Chinese sausages, soaked, sliced thin and fried

2 pieces thick salted fish, fried

1 inch fresh ginger, bruised and sliced

Marinade:

2 tbsp sweet soy sauce

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp chicken bouillon powder

2 tbsp Chinese cooking wine (shiong hua wine)

2 tbsp sesame oil

1 tsp ground black pepper, plus some for sprinkle

Garnishing:

a handful cut scallion/green onion

Yield 2-3 person

Method:

1. Combine cut chicken, mushroom with seasoning and ginger in a medium bowl, marinade for 1 hour or overnight.

2. Wash rice until water clear, drain and add in chicken stock into a claypot, cover and bring to boil at low heat. Cook about 15 minutes or until holes are formed on top. Then stir rice from time to time to avoid sticking or sitting on the bottom.

3. Then spread marinated chicken and mushrooms, Chinese sausage on top, cover and cook with low heat until rice is dry and chicken pieces are cooked, about 15 mins. Use a wooden spatula to whip chicken and rice together. Then over again and cook for another 5 minutes. Remove claypot from heat.

4. Sprinkle fried salted fish on top, cover and leave to stand for 10 mins or until rice is dry and fluffy.

5. Sprinkle some cut scallion and ground black pepper on top before serve warm.

Note: If your rice is a new crop, reduce the chicken stock/liquid ,if not your rice won't dry and fluffy instead it's will be very sticky .

 

http://www.myasiankitchenny.com/2009/05/claypot-chicken-rice.html