Claypot Chicken Rice
2012-01-05
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 0m
Ingredients
2 cups rice, washed and drained
3 cups chicken stock
2 chicken thighs, cut into bite-sized pieces
5 Chinese mushrooms, soaked & cut into thick strips
1 Chinese sausage, sliced
Marinade:
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine
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
Prep and Cooking Instructions
1. Marinate the chicken & mushroom with the marinade for at least 1 hour. (I usually marinate it overnight).
2. Put the rice and chicken stock into the HCP, close the lid and bring to boil over medium fire. Once it boils, lower the fire and cook till the stock is absorbed into the rice but still wet.
3. Spread marinated chicken, mushrooms and chinese sausage on top of the rice, close the lid and cook with low heat till the rice is dry and chicken pieces are cooked.
4. If you like, you may sprinkle some fried salted fish and add on some black soya sauce and garlic oil, mix in to combine toppings and rice before serving.
Recipe submitted by Evon Goh, a Munch Ministry member.
Average Member Rating
(2.1 / 5)
9 people rated this recipe
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Recipe Comments
Comments (13)
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posted by Siti Hajar on January 6, 2012
Hi!
I would love to try this..but can i omit the wine or what would be the substitute for that?
posted by Evon Goh on January 7, 2012
I used hua tiao wine, but I think it should be ok to omit it.
posted by Rozana on January 14, 2012
Hi Evon, can i use finely grated ginger instead of the juice? Any difference to the taste?
posted by sally on February 29, 2012
hi will the taste change if i use a rice cooker to cook it instead?
posted by Evon Goh on March 5, 2012
I have tried using rice cooker but it tends to be more wet & it doesn’t have the charred rice at the bottom. It’s ok but doesn’t taste as good as the one done on the HCP.
posted by Valerie on February 29, 2012
If we cook 2 cup of rice, how much water must we pour?
posted by Christine on March 1, 2012
HI Evon,the lid is closed once rice is boil?
posted by Rachel on March 3, 2012
Hi Evon, thanks for your recipe! Tried it out for dinner and it tasted really yummy!
posted by Evon Goh on March 5, 2012
Glad that you like it!
posted by Pearly Lee on March 14, 2012
Looks delicious!= Can I know what size of pan are you using (I only have the smallest version)? How about the fire – do we need to control the fire in order to cook the rice?
posted by Michelle on March 15, 2012
Hi Evon, did you cook the above portion using the normal or ocher pan? Is the normal happy call pan deep enough? Thanks
posted by Audra fong on July 27, 2012
Lovely and quick. Will do again! Thx for sharing!
posted by Teo Susanna on March 4, 2013
May I know what size is yr HCP. Think my is 27.5 cm. Thx