Saturday, May 3, 2008
Homecooked claypot chicken rice!
This is my first attempt at claypot chicken rice. I never knew it was this easy to make! The marinade smells so fragrant and delicious, even before it is cooked! Use a gentle, slow fire and you will be rewarded with the much coveted layer of caramelised crispy rice at the bottom of the claypot, and not overly burnt rice that's stuck fast. Recipe from Lily Wai's Hearth and Home, listed here as well with my own notes in green.
2 cups rice, washed and drained
3 cups chicken stock - this proved to be too much IMHO, 2.5 cups gives firmer rice texture
2 chicken drumsticks cut into pieces (bone in chicken pieces can also be used) - I used breast meat and the steaming made it very tender!
5 Chinese mushrooms, soaked, cut into half
1 Chinese sausage, sliced
1 ½ cm thick salted fish, sliced thinly, fried till crispy - I doubled this amount but still wanted more!
1 tbsp black soya sauce
4 tbsp garlic oil - I just used a few lashings of sesame oil since I didn't have garlic oil
Chopped spring onions for garnishing
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine
1 tsp of ginger juice (grated a knob of ginger and squeeze)
1 tbsp sesame oil
½ tsp pepper
½ tsp sugar
½ tbsp corn flour - oops, I forgot this! This thickens the marinade, so more of it sticks to the chicken, and goes into the claypot. Someone else tried dumping the marinade into the claypot and got soggy but savoury rice.
1. Mix chicken, mushrooms with marinade and ginger, season for 30 minutes.
2. Put rice and chicken stock into a clay pot, cover and bring to boil lower fire and cook with low heat till holes are formed on top. (About 15 minutes)
3. Spread marinated chickens and mushrooms, Chinese sausage on top, cover and cook with low heat till rice is dry and chicken pieces are cooked (another 15 minutes). Remove from fire.
4. Sprinkle salted fish on top, cover and leave to stand for 10 minutes till rice is dry and fluffy.
5. Before serving, sprinkle spring onion , black soya sauce and garlic oil, mix in to combine toppings and rice.
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