Claypot Chicken Rice

Wed, 19 March 2025

Claypot Chicken Rice

Ingredients

• 400gm chicken thigh (diced)
• 4 tbsp light soy sauce
• 1 tsp dark sweet soy sauce
• 2 tsp sesame oil
• 2 tsp cornflour (cornstarch)
• 6 dried shitake mushrooms
• 2 tbsp vegetable oil
• 2 Chinese lap cheong (Chinese sausages) sliced
• 3 garlic cloves, finely chopped
• 1 tbsp finely grated ginger
• ¼ cup Chinese Shaoxing wine
• 1 cup jasmine rice
• ¼ tsp white pepper
• 1 cup chicken stock
• sliced spring onion ( garnish)
• 1 egg

Method:

Mixed diced chicken thighs with the soy sauce, dark sweet soy sauce, sesame oil and corn flour. Marinate in a bowl for an hour.

Soak the dried mushrooms in hot water for 15 minutes to soften. Strain the soaking liquid, reserving ½ cup for later. Remove and discard the stems from the mushrooms. Cut the mushrooms in half.

Heat the vegetable oil in a wok or frying pan over medium heat. Add the Chinese sausage, garlic, shallots & ginger and stir-fry for few minutes. Add the chicken and stir-fry 2-3 minutes or until just starting to colour.  Mixed in the mushrooms. Then pour in the Shaoxing wine and use a spatula to scrape up the bits from the bottom of the pan. Then stir through the rice and white pepper.

Transfer the rice mixture to a Chinese claypot or a heavy-based saucepan or a dutch oven. Pour over the chicken stock and the reserved mushroom soaking liquid. Place the pot over a medium heat and bring to a gentle simmer. Cover and reduce the heat to low. Gently cook for 30 minutes or until the liquid has been absorbed and the rice is tender.

Cracked in the egg and put the lids on and baked for 5 min.

Remove the lid. Sprinkle the top of the rice with spring onion and a drizzle of sesame oil. Serve straight from the pot.