Check out her wonderful guest post below and don’t forget to hop over to Bon Vivant for more awesomeness. Add … The earthenware has two purposes, maintain a balance all-rounded temperature as well as absorbing excess water that gives the bottom a charred rice base. The ultimate goal of these seemingly unnecessary, laborious processes (in the face of modern appliances), was in coaxing out the real, true flavor of whatever was being prepared. Leave the ingredients to cook for about an hour, checking-in every 15 minutes and giving the rice a stir or two. I really love claypot chicken rice (沙锅/煲仔鸡饭) and it is the main reason why I recently added a claypot to my growing list of cookware. Easy, Step-by-step tutorial! It tasted fantastic. When the meat starts to brown, add the mushrooms and chinese sausage, stirring for a minute to mix well. Drain rice and add into a medium sized dutch oven (or clay pot). Kuih Kodok (Malaysian Mashed Banana Fritters). I also omitted the vegetables. Hello, my fiancé and I made this recipe last night, using chicken, and it was AMAZING! This is a great one-dish and balanced meal with meat, mushrooms and vegetables. Claypot Chicken Rice - chicken, cornstarch, Chinese rice wine, sesame oil. Danielle is a Singaporean who lives in the bay area; I applaud her dedication and patience in preparing this claypot chicken rice. Ingredients for the marinade: 1/2 tsp dark soy sauce, 2 tbsp oyster sauce, 1/2 tsp ground white pepper, 1 tsp sesame oil, 2 tsp corn flour, 2 tbsp Shao Hsing wine and a pinch of salt. Your email address will not be published. You can fill yourself up with a couple of appetite of even Alexandra Village own popular Avocado juices or Dim Sum, to lessen the main of the wait. I don’t know where to get the sausage in Switzerland therefore I used a Salami and marinated everything in Bulgogi, added some Zucchiini and had a wonderful dinner! After an hour, add the vegetables, cover and turn the heat to low for 10 minutes. It’s like having front-row seats at the Evolution of Dinner; you’re witnessing the transformation of food from it’s raw, organic state into one capable of bringing you to gustatory heaven. Definitely better than buying from outside because I know what’s in my food. Before I tasted my own, I tempted myself with the imagination, envisioning what the final dish would be like, aided by Thomas Keller’s poetic prose and suchlike. That’s only about half chicken which is what we usually put as a minimum into the rice cooker pot. Notify me of followup comments via e-mail. Just stir to mix and the rest of the rice became nicely brown too. Add the marinated chicken and stir. Although traditionally cooked over a short and stocky charcoal stove and monitored with a hawk’s eye, you could also use a deep cast-iron pot over the stove or the always reliable rice cooker to do the job. Wonderful! Here is the website I got my pure-clay pot from and also learnt the art of clay cooking. This dish makes an excellent one-pot dish for a family. It was our first time using our claypot, and with your recipe we found it to be really easy to use. Place the rice and water in a large claypot, and add the 3/4 tsp of salt. Before I bought a claypot, I cooked claypot rice using a rice cooker, and I just have to say that the taste of this dish cooked in a claypot is just unbeatable. For those into claypot cooking, do check out my article on claypot cooking care including tips on how to prep it for first time use. Easy to prepare and fast to cook. Rasa Malaysia © 2002–2020 Bee Interactive Corp, chicken meat, from the thighs or breast, deboned and sliced into 2-inch pieces, dried shiitake mushrooms, rehydrated in hot water and sliced, dried Chinese sausage, Lap Cheong, sliced, white rice, rinsed in cold water until the water runs clear and drained, leafy green vegetables like bok choy, gai choy, dou miao or spinach, rinsed and roughly chopped. Add the water, then cover and increase the heat to medium. Required fields are marked *. Claypot cooking is growing on me and I can’t wait to experiment with more types of claypot rice. Place the rice and water in a large claypot, and add the 3/4 tsp of salt. Quick question: Regarding the recipe for claypot chicken rice, could you send me more detail about controlling the heat and/or flame during each stage of the recipe. Cooking claypot chicken rice in a rice cooker may not be authentic or give that burnt fragrant from the charred rice but it is more practical for most of us who have busy lives. Didn’t have to add anything after cooking. There are so many wonderful ways to cook a meal these days—from the blink of a microwave to the meditative warmth of braising in an oven. I am aware that the claypot retains heat and continues cooking, so I am uncertain when and how much heat/flame to apply. Heat the oil in a wok or a deep frying pan, then add the garlic and ginger, frying until fragrant. Traditionally, Claypot Chicken Rice is cooked over a charcoal stove. You’ll just be missing out on the spirals of smoke that work its way into the claypot to augment the heady combination of rice wine and sesame oil for a deeper complexity on the palate. Rasa Malaysia contains affiliate links and sponsored posts. When the rice starts to boil (about 6 minutes), add in the … You can read more about claypot cooking here and here. Sometimes some places add in salted fish for that extra favour. Filed Under: Chicken Recipes, Chinese Recipes, Recipes Tagged With: Chicken, Rice, Hi, I’m from Malaysia! Nicely done! Love your site, thanks for the recipes. Required fields are marked *, Thanks for visiting!! Claypot chicken rice is usually a dinner dish in the southern regions of China, Malaysia and Singapore. The rice cooked using a claypot has a wonderful smoky flavour and a nice crust which I just can’t achieve using a rice cooker. I’m so glad that Danielle of Bon Vivant—a gorgeous food blog with great writing, mouthwatering recipes and food photography—is sharing her claypot chicken rice recipe with us. Your email address will not be published. 500g Chicken to 1 cup of rice seems like alot of chicken for 1 1/2 – 2 servings. * Percent Daily Values are based on a 2000 calorie diet. Welcome! Your email address will not be published. Definitely different without the dried mushrooms but still good! I. I’m very certain that you will like what you see on Bon Vivant! Give the rice a stir and bring to boil over medium high heat. Claypot chicken rice is popular in many Asian countries, for example: Hong Kong, Malaysia and Singapore, but I’ve always cheated with a rice cooker when making it at home. I liked it too!:). After the meal, the memory would linger, along with a satisfaction deepened by the knowledge that it was a meal that I felt I had truly worked for, in a manner so tangible, concrete and worlds apart from the conventional notion of ‘work’ that we subject ourselves to everyday. We put in the dark sauce after the rice is cooked? Add the rice to the wok and turn the heat to high, mixing as you go to allow the rice to fully absorb the flavor of the other ingredients. This is a great one … Hi! Add 350 milliliters water. Portions great for a group Notably, there is no single-serving Claypot offered. Your email address will not be published. Claypot chicken rice is well marinated soy sauce chicken cooked with freshly cut spring onions and fluffy rice. pour the chicken stock into a claypot and place over the charcoal stove