Saturday, April 28, 2012

Clay Pot Chicken Rice (Without Clay Pot)

Clay pot chicken rice is one of my favorite dishes that I used to eat while living in Malaysia. This recipe is from a mini cookbook, “Malaysian Favourites” by Wendy Hutton. Since I don’t have a clay pot, I’m using a regular pot to make this. With clay pot, you’ll be able to get the crunchy rice that sticks to the bottom of the pot, good presentation and overall a good experience to eat out of the pot. However, it works out pretty well without it as well.

It is quite simple to prepare as it is a one pot meal. The original recipe uses some Chinese sausage and chest nuts but since the version I used to eat didn’t have these ingredients, I left them out. I also remember eating Shitake mushrooms in the dish so I added them as I love mushrooms. Other than that, I followed the recipe as written and served with some soy and fish sauce with fresh chilies on the side.

Recipe updated: Apr 30, 2012
Amount of Chicken, Rice and Water has been updated.


Clay Pot Chicken Rice (Without Clay Pot)

Serves: 4
Preparation Time: 15 minutes
Marinating Time: 20 minutes
Cooking Time: 40 minutes

Ingredients:
For Marinate
8 ounces Boneless Skinless Chicken – cut into bite size pieces
1 tablespoon Dark Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Rice Wine (Chinese Cooking Wine)
1 teaspoon Sugar
1 teaspoon Sesame Oil
1/2 teaspoon Corn Flour/Corn Starch

Other Ingredients
6 Dried Shitake Mushrooms – soaked in warm water for 20 minutes to soften, discard stems and cut in quarters
2 tablespoons Oil
1 cup Rice – washed and drained (I use Basmati Rice)
1 1/2 tablespoons Ginger – finely shredded
2 tablespoons Fried Shallots (I use store bought readymade fried shallots)
2 Green Onions – thinly sliced
2 tablespoons Roasted Peanuts (optional)

Directions:
  1. In a bowl, combine chicken with all marinate ingredients and keep aside for 20 minutes.
  2. Heat oil in a pot over medium high heat, add rice, stir and cook for about 1 minute.
  3. Add 1 3/4 cups or enough water to cover rice by about 3/4 inches, increase heat to high and let cook uncovered until water is partially absorbed and “craters” or “holes” start appear in the surface of the rice, for about 5 minutes.
  4. Add ginger, marinated chicken, mushrooms and stir once. Reduce heat to low, cover and cook undisturbed for 20 minutes.
  5. After 20 minutes, fluff the rice with fork. If there is still water left and chicken it not cooked through, cover and continue cooking over low heat until all water is absorbed and chicken is cooked through.
  6. Garnish with fried shallot, green onions and roasted peanuts before serving.
  7. Serve with either sliced Red Chilies with Soy Sauce or sliced Thai Chilies with Fish Sauce.
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