Saucepans and Spices

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CLAYPOT CHICKEN RICE (WITHOUT CLAYPOT)

Shilpa Anand

INGREDIENTS FOR CHICKEN MARINADE 

  • 200 gms of chicken ( thigh, breast) cut into bite-size pieces

  • 1tbsp light soya sauce 

  • 2tsp oyster sauce 

  • 2tsp sesame oil

  • ¼ tsp dark sweet soya sauce 

  • 1tbsp Shaoxing wine( optional)

  • 1tbsp ginger juice

  • ¼ tsp pepper powder

  • ¼ tsp sugar 

  • 1tsp cornflour

  • 1tsp sambal chili 

 

INSTRUCTIONS:

  • marinate chicken with all the above sauces for at least an hour. Keep aside

OTHER INGREDIENTS

  • 4 dried shiitake mushrooms, soaked in water for at least half hour and sliced

  • Pak Choy, blanched

  • Red chili 

  • Spring onion for garnish

  • 200 ml of water to cook rice( 1:1) 

FOR SAUCE:

  • 2tsp soya sauce 

  • ½ tsp dark soya( i used kecap manis) 

  • 1tsp sesame oil 

  • ½ tsp sugar

  • ¼ tsp pepper

  • ¼ tsp sambal ( optional) 

LETS PREPARE:

  • Heat 1tsp oil in a pan 

  • Add onion and garlic and sauté for 1-2 mins

  • Add sausage Fry for 1-2 mins

  • Add mushrooms and fry for 1-2 mins

  • Add chicken. Fry just until chicken changes color.

  • Add prepared sauce. Mix well

  • Switch off the flame and keep aside

  • In your Claypot( or heavy  bottom pan or Dutch oven) add rice and water

  • When the water bubbles strongly add the chicken mixture

  • Add salted fish 

  • Cover and cook until everything is done

  • Add pak choi few mins before it’s ready

  • And your delicious ClayPOT rice is ready 

  • Serve with blanched Pak Choy, sambal chili and garnished with spring onions.

  • Enjoy

SPICE LEVEL:🌶