Claypot Chicken Rice 瓦煲雞飯
I was gawking at all the familiar Malaysian dishes on her website. They look exactly like those that I eat so very often in Malaysia. The more I browse, the more hungry I get. If you are a Malaysian living abroad, I’m sure you’ll get cravings from time to time (or most of the time) for real Malaysian meals at home.
Is Claypot Chicken Rice something that you have not had for a while? Today, Gertrude, from My Kitchen Snippets, une très talentueuse ‘food blogger’ Malaisienne (a very talented Malaysian food blogger), currently living in Pennsylvania, is sharing with us her recipe for claypot chicken rice!
I would like to thank Leemei for inviting me to be her guest on her wonderful blog. I got to know My Cooking Hut a few months ago while I was blog hopping and I was mesmerized by her beautiful blog. I was amazed by her beautiful food pictures and her culinary skills. I was really flattered and nervous at the same time that she asked me to share and feature a recipe on her blog. Since both of us are from Malaysia, so, I create a dish that can be found all over Malaysia.
Claypot chicken rice (瓦煲雞飯) can either be served as dinner or lunch. It is a dish that you can find at most of the hawker places in Malaysia. Claypot chicken rice is cooked in the claypot first. Then, the rest of the ingredients like chicken, mushroom and Chinese sausages are added in. Thus, I reckon, it can be easily catagorized under one-pot cooking.
You may find some claypot chicken rice are cooked with fair amount of dark soy sauce. Apart from that, some places serve claypot chicken rice with dried salted fish. Dried salted fish enhances the taste of the claypot chicken rice.
Chinese sausage is very commonly used in rice dishes. It is a MUST add ingredient in claypot chicken rice. Without it, it would not be complete and authentic! The best part of this dish is the crusty bottom layer of the rice and the flavorful meat on the top. The meat is steamed so delicately, preserving its juices that adds a distinctive flavor to claypot chicken rice.
For the Claypot Chicken Rice 瓦煲雞飯:
1 chinese sausage
4 chicken thighs, cut to bite size pieces
2 tbsp oyster sauce
1 tbsp dark soy
2 tbsp light soy
2 cloves of garlic, chopped
1 tsp cornflour
2 tbsp of rice wine
1 inch ginger, julienned
1 tsp of salt
½ tsp of pepper
1 tbsp brown sugar
3 spring onions, finely chopped
5 dried shitake mushrooms, soaked in warm water for 20 minutes
2 cups rice
3 cups chicken stock
1. Mix the chicken with all the ingredients except the rice, mushrooms, spring onions and stock. Leave to marinade for at least half an hour.
2. Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat for 1 minute. Add mushroom slices, sliced chinese sausage. Dish out and put aside
3. Put the rice and chicken stock in the cold claypot and place it over a medium heat with the lid on. Bring to the boil and immediately reduce the heat to a low simmer, then leave the rice to steam for 15 minutes. The rice should be nearly cooked, with little holes in the flat surface.
4. Spread the chicken mixture all over the top of the rice, and put the lid back on. Continue to steam over a low heat for another 15 minutes, until the chicken is white and cooked through. Give it a few stir and sprinkle the spring onions over the top and serve piping hot.