Monday, September 5, 2011
Claypot Chicken Rice
The first time I ate claypot chicken rice was back in 1995. Its rice cooked in a claypot , a small pot of steaming rice with tender pieces of chicken , greens , sometimes mushrooms and an egg, served along side a simple chilli sauce of chillies and soy sauce.
My friends and I used to head to this claypot shop back then, which makes only different kinds of claypot rice. I especially like the crunchy slightly burnt up rice thats stuck to the bottom of the pot.
I found this recipe in a local Flavours magazine, in its March April issue. Even though I couldnt find a claypot, I used a ceramic dish , similar in size and shape to a claypot. You can still make it in a good heavy bottomed pot , but make sure you have a good lid. You can also check out how to make claypot chicken rice without a claypot at rasa malaysia, by clicking here
Claypot Chicken Rice : Adapted from Flavours Magazine March-April 2009 issue
For 3 people
200g chicken, cut into small chunks with or without bone
Marinade for chicken : A few drops of dark soy sauce
1/2 tbsp oyster sauce
1/2 inch piece ginger, grated
1/2 tsp corn flour
1/2 tsp sesame oil
salt and pinch of white pepper ( dont think of substituting with black pepper as it ends up being too strong)
150g basmathi rice or any other long grain rice
about 200ml water
Sauce for drizzling into the rice : 1/2 tbsp oyster sauce
1 tsp dark soy sauce
1/2 tbsp light soy sauce
1 tbsp warm water
1/2 tsp sesame oil
2 spring onions, white and green parts finely chopped for garnish
chilli sauce : 2 green or red chillies finely sliced mixed with a good helping of light soy sauce
1. Place the marinating ingrediants in a bowl, add the chicken and mix well, leave to marinate for a few hours.
2. Wash rice well in several changes of water, pour into suitable pot or claypot add water and bring to a boil. Once it starts to boil , reduce heat till the water starts to be absorbed from the top.
3. Once the water is almost absorbed from the top , add the chicken along with the marinade and about 2 tablespoons of the drizzling sauce, cover with a lid and let it cook for a further 10- 15 minutes over a very low heat.
4. Remove lid, check if the chicken is done, fluff the rice . Sprinkle with spring onions and serve piping hot with the chilli sauce and some steamed chinese greens such as bok choy, choy sum, gai lan etc.