Unless the Lord builds the house, the builders labor in vain

Recipe: Chicken Claypot Rice

I have been using HappyCall pot to cook this Chicken Claypot Rice recipe for 2-3 years now. It’s a simple dish to cook, but there’s a bit of preparation work required.

Prep and Cook Time (Serves 2)

Thaw: 2-3 hours to thaw frozen chicken. For best practice, thaw meat in the fridge from morning.

Prep: 1-2 hours to prepare the marinade and ingredients.

Cook: 20 minutes to cook the dish.

script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js">

Preparation

Prepare Marinade

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese cooking wine
  • 2 tbsp oyster sauce
  • 1 tsp of ginger juice (grate a knob of ginger and squeeze)
  • 1 tbsp sesame oil
  • ½ tsp pepper
  • ½ tsp sugar
  • ½ tbsp corn flour

Prepare Ingredients

  • 1.75 cups rice, washed and drained
  • Xiao Bai Cai, wash and cut the ends
  • Cut salted fish into small pieces
  • Slice chinese sausage (腊肠, “la chang”, “lap cheong”).
  • Cut mushroom into thick slices. If Chinese mushroom, soak before cutting.
  • Cut 1 chicken thigh into bite-sized pieces for this dish,
  • Marinate two* pieces of chicken & mushroom for at least 1 hour. Leave it in the fridge.

*For the other thigh, also prepare marinade for it and leave it to bake in oven.

Directions

  • Fry the salted fish with a little oil in the pot.
  • Once the fish turned brown, pour the washed rice into the pot with slightly less than 1.75 cups water, sprinkle chicken stock into the water.
  • Close the lid and bring to boil over medium heat. Once it boils, lower the fire and cook till the stock is absorbed into the rice but still wet.
  • Spread the marinated chicken, mushrooms, sliced sausage and salted fish (optional) over the rice.
  • Pour in the remaining marinade all over the ingredients and towards the side of the pot.
  • Close the lid and cook with low heat, until rice and chicken are cooked, which will take about 15 minutes. (Optional: Add in the Xiao Bai Cai after the 15 minutes.)
  • Flake the rice, cover lid and cook for another 5 minutes and you’re done! (Optional: Sprinkle chopped spring onions, add some garlic oil.)
  • Mix the pot and eat!


Leave a Reply


error: Content Protected :)

Don't Miss A Thing at JoogoStyle.com

 instagram.com/joogostyle
facebook.com/joogostyle

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Joogo Home will use the information you provide on this form to be in touch with you and to provide updates and marketing.