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


 

Claypot Chicken Rice, Rice Cooker Recipe

Ingredients
(Serves 2-3)
- 1 cup rice
- water to cook rice
- 1/2 chicken (about 650g), chopped
- 2 lup cheong/Chinese sausages, soaked in hot water for 5 minutes before removing wax covering*, slice diagonally
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- a piece of ginger
* thanks reader Michell for sharing the tip via comments 

Tools
- rice cooker
- grater

Directions (Step-by-Step Photos)
 

1. Marinade chicken pieces with dark soy sauce and oyster sauce.

  

2. Grate some ginger and squeeze the pulp to get about 2 tsp ginger juice. According to my mum, this step is very important but when I’m busy, I just substitute this step with a few slices of ginger. Add the juice to the marinated chicken pieces.

3. Slice the lup cheong diagonally.

4. Wash rice and add water to cook rice. Set to cook.


5. Open the lid of the rice cooker to check when the rice is almost 3/4 cooked (the water is almost dried up). Each rice cooker is different and will take different timing to reach this state. for mine, it takes 20 minutes.


6. At this point, add the chicken, lup cheong and a few slices of ginger. I did not add the leftover marinade sauce as it will cause the rice to become soggy. Close the rice cooker lid and continue cooking. My rice cooker cook for a further 20 minutes before it sounds the chime indicating the rice is done . You should “keep warm” the food for at least another 20 minutes after the rice is cooked to ensure that the chicken and lup cheong is cooked through.


7. Use a spatula to mix the ingredients thoroughly with the rice. After doing so, your rice will become brown from the soy marinade. Garnish with fried shallots and chopped spring onions.

 

http://www.noobcook.com/chicken-lup-cheong-rice/