My hometown is famous for Claypot Chicken Rice. Mom used to tapau this when she�s not cooking. A big pot of it would feed the whole family bao bao. But I never like it with sausages and salted fish. Prefer the plain chicken version.
How many of us do have a claypot of home? Good for u if u have one, but I don�t. So, I make this w/o the pot. It may not have the claypot smell, but it does taste similar (not the same cos I put mushrooms). I like to cook this one pot dish. My friends have seconds when I do this for them.
Very easy and delicious!!
How many of us do have a claypot of home? Good for u if u have one, but I don�t. So, I make this w/o the pot. It may not have the claypot smell, but it does taste similar (not the same cos I put mushrooms). I like to cook this one pot dish. My friends have seconds when I do this for them.
Very easy and delicious!!
Claypot Chicken Rice Recipe
Recipe for 2.
(A) 1 bowl of uncooked rice(washed)
1 bowl of water (adjust to preference and type of rice)
(B) 2 chicken drumsticks cut into small pieces(or which ever part u like)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tbsp sugar
� tsp salt
Dash of white pepper powder
2 tbsp ginger juice( if u�re lazy, just julienne 1 inch of ginger)
1 tbsp corn starch
(C) 5 black mushrooms (sliced and squeezed dry)
(D) 3 tbsp light soy sauce (or how salty u want it to be)
1 tbsp dark soy sauce (some brands are darker, some lighter)
2 tbsp oil ,fried with one pip of garlic and 1bulb of shallot
� tsp sesame oil
� cup green onion(cut finely)
1. Mix (B) all together and marinade for at least an hour ( I do it overnight to save time)
2. Mix in the mushrooms to marinade for another 10 mins at least.
3. Cook the rice til it�s � cooked through. (you may steam the rice or use rice cooker(water almost dry))
4. Put in the marinated chicken and mushroom. Arrange it nicely and try to make sure the chicken don�t overlap each other.
Tip: When I prepare the garlic shallot oil, I make some for my veggie too. Then using the same wok, w/o washing, put in water, boil and blanch the veggie.
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tbsp sugar
� tsp salt
Dash of white pepper powder
2 tbsp ginger juice( if u�re lazy, just julienne 1 inch of ginger)
1 tbsp corn starch
(C) 5 black mushrooms (sliced and squeezed dry)
(D) 3 tbsp light soy sauce (or how salty u want it to be)
1 tbsp dark soy sauce (some brands are darker, some lighter)
2 tbsp oil ,fried with one pip of garlic and 1bulb of shallot
� tsp sesame oil
� cup green onion(cut finely)
1. Mix (B) all together and marinade for at least an hour ( I do it overnight to save time)
2. Mix in the mushrooms to marinade for another 10 mins at least.
3. Cook the rice til it�s � cooked through. (you may steam the rice or use rice cooker(water almost dry))
4. Put in the marinated chicken and mushroom. Arrange it nicely and try to make sure the chicken don�t overlap each other.
When everything is cooked, take it of the fire (if u�re using rice cooker,the light is off)
6. Put in (D) and mix it all up. If it�s not salty enough, add more soy sauce according to personal taste.
7. Dish up and serve with some blanched veggie to make the meal nutritionally more balanced, eg: Sawi or Lettuce or Taugeh.
6. Put in (D) and mix it all up. If it�s not salty enough, add more soy sauce according to personal taste.
7. Dish up and serve with some blanched veggie to make the meal nutritionally more balanced, eg: Sawi or Lettuce or Taugeh.
Tip: When I prepare the garlic shallot oil, I make some for my veggie too. Then using the same wok, w/o washing, put in water, boil and blanch the veggie.
