Claypot Chicken Rice
Claypot rice is a favourite Zichar dish in Singapore. It is usually topped with chicken, waxed meat and mushrooms. Nowadays people tends to cook it in rice cooker at home instead of using the traditional claypot for the convenience. But claypot tends to give a better taste and flavour for the food as the porosity and natural insulation properties of clay causes heat and moisture to circulate throughout clay pots that allows the food to be cooked more evenly with the aroma being kept within the claypot. There is no limit to what kind of ingredients that you can put inside. We even seen Foie Gras claypot rice with Wagyu beef! So just be adventurous and go with your palate!
- 2 cups Rice
- 2 cups Water
- 1 tsp Salt
- 2 pieces Chicken Thigh
- 1 tsp Grated Ginger
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1/2 tbsp Sesame Oil
- 1/2 tbsp Cornflour
- 1/2 tbsp Chinese Wine
- 8 pieces Dried Mushrooms
- 1 piece Chinese Sausage
- 1 stalk Spring Onion
Place rice and water with pinch of salt to cook in a claypot on a gas stove over medium heat.
Marinade the chicken thigh for at least 30 mins.
Cut the soak mushrooms into half.
In a heated pan add some oil and brown the chicken thigh.
Add the mushrooms in and cook for 10 mins over low heat.
Remove from pan and place the ingredients over the cooked rice in the claypot. Cut the Chinese sausage into thin slices and arrange on top of the rice.
Let the ingredients simmer in the claypot for 5-8 mins under high heat to get the bottom to chao tah.
Sprinkle some spring onions over.
Drizzle in some thick caramelised dark sauce sauce and mix well before serving!