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Claypot Chicken Rice Recipe (without Claypot)
July 17th, 2007Recipes, Malaysian Recipes, Recipes69 Comments
Recipe: Claypot Chicken Rice without Claypot
Ingredients:
2 cups rice
1 skinless chicken breast & 2 chicken drumsticks
1 stalk scallion (chopped)
3 inches ginger (peel the skin and chop into thin strips)
6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
1 small piece salted fish (cut into small pieces)
2 Chinese sausage (sliced) – optional
Seasoning for chicken:
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon chicken boullion powder
1/2 teaspoon corn starch
1/2 teaspoon sesame oil
5 dashes white pepper powder
1/4 teaspoon sugar
1 tablespoon Shaoxing cooking wine (or rice wine)
Seasoning for rice:
2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
1 pinch of salt
Method:
- Chop the chicken breast and chicken drumsticks into pieces.
- Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
- Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.
- Add the rice seasoning and cooking oil into the rice and start cooking the rice.
- At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.
- Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
- Deep fry the salted fish and set aside.
- Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
- Leave the rice cooker on “Stay Warm” for 15 – 20 mintues before serving.
- Top the chicken rice with fried salted fish and serve immediately.
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Hi,
I have a question. to cook the rice, u add the seasonings to the rice and then do you add water since its being cooked in the rice cooker?
ur website is so lovely.. i do miss being a malaysian now.
Well, rinse the rice like you are cooking regular steamed rice (meaning with water), then add the seasonings into the water and rice. The water will turn dark in color…does it make sense?
thanks for sharing your wonderful recipes! what is chicken boullion powder?
You should be able to find the boullion powder in any grocery stores.
Err..I live in Spain…not too sure if I can find it here! Is there any substitute for it?
Thank you so much! My first experience in cooking clay pot chicken rice and it turn out so well.
Look at this site, Bee! The sheer effort that goes into something like this…you are far from lazy! :)
I knew I’d find something nourishing and soothing and perfect for this cold weather on your site and here it is!
This recipe is awesome!! My picky-eating daughter loves it! It’s definitely making appearance on our dinner table again. 5 stars for ease of preparation! Another 5 stars for yum factor! Thanks!!!
what kind of fish do you use???
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Hi, what’s the ginger for? do we use it when marinating the chickn?
thx
Yes, marinate the chicken.
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Thanks for such a great recipe, I’ve been making this dish using your recipe for quite a few years now and I’ll be cooking it again tonight for me and my wife.
The only problem is that when I go on my annual visit to Singapore and try this dish it always seems tasteless in comparison to what I’ve become used to!
Hello Bee, I tried your recipe it was delicious. I have a recipe which i use to make clay pot chicken rice.
I blend onions, garlic,lemongrass & ginger into paste.The chicken is then marinated with dark thick soya sauce with some white pepper.
Half cook the rice and set aside.
Heat pan in low heat and pour the paste into it, stir till you smell the fragrance and add the chicken.Add 1/2 cup of water and let chicken to cook, once the chicken is cook add the rice and let it cook, add water if necessary and accordingly. Add salt to taste.
Chop some spring onions for garnishing.
=)