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Claypot Chicken Rice



Claypot Chicken Rice is another popular version of chicken rice in Malaysia, and throughout the South-East Asia. The rice is cooked in a clay or sand pot and top with some Chinese sausages, and salted fish. If you don't have the apparatus, then cook the rice in a regular pot or with a rice cooker.

*This is an updated post with a video cooking guide. (Previously posted on 03/27/09)



Claypot Chicken Rice

Ingredients

500 grams Chicken Chunks (Bone-in Breast/Thigh/Leg)

Marinade
1 Tbsp Grated Ginger
2 tsp Light Soy Sauce
1 Tbsp Dark Soya Sauce
2 tsp Oyster Sauce
1/4 tsp Ground White Pepper
1 tsp Sugar
2 tsp Sesame Oil
1 tsp Cornflour
1/2 tsp Sea Salt
A Few Dashes of White Pepper

Sauce
2 Tbsp Light Soy Sauce
2 Tbsp Dark Soy Sauce
2 tsp Oyster Sauce
1 Tbsp Shaoxing Wine
2 tsp Sesame Oil

Rice
2 Cups of Long Grain Jasmine Rice, washed & drained
2 Cups Chicken Stock
Sea Salt, to taste

Topping
1 pc Chinese Sausage (Lap Cheong), sliced
1 Small piece of Salted Fish, cut into smaller pieces
A small bunch of Kailan or your preferred vegetables (optional)
Some Chopped Scallions

Method

Chicken: Cut the chicken into smaller pieces. Combine the marinade ingredients and allow the chicken to marinate in it for 3 to 4 hours in the refrigerator. Divide into two portions.

Sauce: Combine the sauce ingredients, simmer until the sugar has melted. Then set aside.

Topping: Lightly pan-fry the Chinese sausages (Lap Cheong), drain on paper towel. Continue to pan-fry the salted fish and drain on paper towel. (You can omit this steps, if desired)

Rice: Wash the rice in several changes of water and place into a claypot with 2 cups of chicken stock. Bring it to a boil on medium heat. Then cover and simmer on low heat, for 5 to 6 minutes. Add the chicken with its marinade over the rice, cover and simmer for 10 minutes. Then add salted fish, Chinese sausage (Lap Cheong) and drizzle in about 2 to 3 Tbsp of the sauce. Cover and simmer for another 8 to 10 minutes. * You can add any vegetables of choice, once the chicken is fully cooked.

To Serve: Fluff the rice and serve immediately with some chopped scallions.


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Comments

  1. LK- Healthy DeliciousMarch 27, 2009 at 2:51 PM

    this looks really good

    ReplyDelete
  2. PhyllisMarch 31, 2009 at 3:05 PM

    omigoodness this looks good. I'm bookmarking the recipe for the next time I pick up lopcheong at the Asian food market.

    ReplyDelete
  3. Angie TeeApril 3, 2009 at 12:01 PM

    @LK-Healthy Delicious: Thanks.

    @Phyllis: Have fun making them and thanks for your comment:)

    ReplyDelete
  4. a-anntotSeptember 16, 2009 at 1:35 AM

    hello.. when would you place the chicken on top of the rice? when it's still raw or when it's half cook? thanks!

    ReplyDelete
  5. Angie TeeSeptember 17, 2009 at 8:14 AM

    @a-anntot: If using rice cooker, place the raw marinated chicken together with the rice before cooking them.

    ReplyDelete
  6. pixenOctober 19, 2009 at 9:18 AM

    Scrumptious and mmmmmmmm heavenly. It's strange to find this recipe is extra delicious when you lived far away :-) Thank you for sharing the recipe and the other one-meal rice dishes.

    ReplyDelete

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