Claypot Chicken Rice
I recently discovered that claypot (or ceramic pot :P) chicken rice can be cooked in half an hour! Having said that, it however requires soaking of the rice (for about an hour) and dried shrimps and shiitake mushrooms (for about 15 minutes) in advance. It's not too bad, right? You can do the soaking prep work and spend the next hour watching TV before you start cooking :)
Ingredients:
150g of cubed chicken thighs or chicken drumettes/wings 1 cup of white rice 1 cup of water 2 Chinese sausages (lap cheong) 3 shiitake mushrooms A handful of dried shrimps 1 egg 2 cloves of minced garlic Spring onion / scallion Bird eye chillis 1 teaspoon sesame oil Some oil Marinade: 1 tablespoon + 1 teaspoon soy sauce 1 tablespoon + 1 teaspoon sweet soy sauce 1 tablespoon + 1 teaspoon oyster sauce A dash of white pepper Some sugar to taste Soak 1 cup of white rice with 1 cup of water for an hour. I think this helps to cook the rice faster. Soak the dried shrimp and shiitake mushroom in hot water for about 15 minutes. Then, coarsely chopped the dried shrimps and slice the mushrooms and Chinese sausages. Marinade the chicken with the marinade ingredients. |
Start by cooking the rice covered over medium heat. When it starts boiling, turn the heat to low. Cook the rice for 10 minutes.
Meanwhile, I used 1 teaspoon of sesame oil and fried the dried shrimp until it is fragrant. Next, I added in the marinaded chicken and lightly brown them. Then, I added the minced garlic, shiitake mushroom and lastly the Chinese sausage. Set the half cooked meat mixture aside. |
Crack an egg on top. At this point, you can drizzle some oil over the chicken rice. This helps to crisp the rice. Yum! Cook it covered for about 4 minutes (my egg white is firm and egg yolk is soft). If you like a firmer yolk, cook it for a longer time.
Turn off the heat and garnish with chopped scallions and some bird eye chillis. I like to mix them all up before I dig in :D You'll get the crust from the rice, spice from the bird eye chilis, saltiness from the meat mixture and mild onion taste from the scallions. |