Recipe
Claypot Chicken Rice 瓦煲雞飯
Prep Time:
Cook Time:
Yield:
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.
Claypot Chicken Rice 瓦煲雞飯
Prep Time:
Cook Time:
Yield:
Ingredients:
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
Method:
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.
lokk really delicious!! would love to have some now:))
Quelle belle recette en effet 😉
I saw both posts on my RSS feed, and checked both of them, enjoyed both you!! Humm, miam! ;))))
ooh love this one pot dish! we use the rice cooker instead of steaming it.
I loveee this new blog layout. One of these days, I will try to tweak around mine. Mh..one of these months, maybe – with the rate I am going with blogging lately. 😀 I love clay pot rice. I eat this often when visiting Msia. With dash of hot chili oil – woohoo.
Looks so appetizing! Make me craving for one now. Excellent shot!
I am so going to try this soon.
This dish reminds me of my hometown famous claypot chicken rice. We like to add a bit of salted fish into the claypot, which makes me become addicted to the dish. Thanks for sharing the recipe.
Do you use gas or electric stove to cook this dish? How to prevent the rice at the bottom of the claypot from being burnt?
Lesley, since you bought a new claypot you should be able to cook this 🙂
Christelle, thanks
Family first, I will cook it in the rice cooker once a while when I am in the hurry.
IK, thank you.
Farina, if you don’t have a claypot you can cook this in the rice cooker.
Pepsi, I used gas stove. To prevent the bottom from burning you have to make sure the the flame is always at medium and low heat. But to me the slightly burn part is the best 🙂
Cecil,
Thanks! I am looking forward to the new layout of your blog too!!
The looks tell the taste of the rice… delicious…
I am a HUGE fan of My Kitchen Snippets. She cooks so well – and her recipes are so well written.
I will try this one soon. It looks delicious!
Jun,
I agree with you! Gertrude is a good cook!
Looks good! I am going to try tomorrow.
KhunYing,
I am sure you’ll love this! 🙂
This looks wonderful… It looks like a very comforting dish.
OMG! So I tried this recipe tonight and it turned out REALLY good. This is definitely going under my recipe belt. Thanks for posting this 🙂
Check out my pics: http://jadedskitchen.blogspot.com/2009/01/cooking-clay-pot-chicken-rice.html
????…when would I be able to have it…oh, I miss home so so badly
hmm craving malaysian for malayian food and tis recipes really tempting me to give a try…but anyway wat is chinese sausage and where i can find it???
Fearless Kitchen,
It is!
Jaded,
Well done! We have to thank you Gertrude’s (My Kitchen Snippets) recipe!
Laura,
Same here!
Subhie,
Chinese sausage is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned. You can get them at Chinese supermarkets.
do you cook the rice with the chicken stock? do you add any water?
Paul Gan,
Thanks for dropping by! Based on Gertrude’s recipe, use 3 cups chicken stock.
I’m trying to avoid oyster sauce because they all have MSG in them. Is there anything else I could substitute or will it be okay without?
Alia,
You could do it without and just add a bit more of soya sauce in this case.
yummy… I'm going to try it out soon! Thank you for sharing the recipe.
After 10 mins of steaming the top of the rice looks done but there were no holes. I put the chicken on top and left it to steam for another 15 mins. I'm afraid my chicken won't be cooked thoroughly. There isn't anymore steam coming out. What can I do if my rice is already cooked but the chicken on top isn't?
Thanks.
Hi Kery,
Thanks for stopping by. Instead of pre-cook the chicken in the wok for 1 minute, probably you want to cook slightly longer until it's almost half cooked. Did you cut it quite chunky in portion or small? If should be quicker to cook if the chicken portions are small.
By the way, if the chicken hasn't cooked through, you may want to recook them separately.
All of your recipes doesn't state the number of people you are cooking for, please do.
Thank you.
Ha, was thinking the same thing. I didn’t know how many ppl these recipes would serve.
That is amagnificent dish! It must taste really wonderful.
Cheers,
Rosa
Yes, it is one of my favourites!
For the rice, any other sesoning required? The recipe only mentiomed chicken stock. Wouldn’t the rice be bland and pale looking?
Hi Adel,
As the chicken is well seasoned, so it should compliment the rice with its seasoning. However, if you would like to tone up the rice, you could add a little some dark soya sauce and soya sauce if you like.
Love this recipe!
what happen to the garlic and ginger? shouldnt we fry these first before adding chicken? it’s not mentioned at all
The first step says mix the chicken with all the ingredients except the rice, mushrooms, spring onions and stock. So, garlic and ginger are mixed with the chicken.
Thank you so much for the recipe. I’ve tried preparing and it was super delicious. My hubby and I love it very much!