Recipes - Chinese

Claypot Chicken Rice
Claypot-Chicken_Rice


Claypot chicken rice, popular in many different Asian countries, is a fantastic rice dish with its crispy rice crust and sweet Chinese sausage. This claypot dish is traditionally cooked over a charcoal stove and it adds in a distinctive smoky and charred flavour to it. Delicious and easy to make over our home kitchen stove, this is the perfect one-pot meal to share with friends and family.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Saute
Cuisine: Chinese









Ingredients:

6 dried shiitake mushrooms
4 boneless, skinless chicken thighs (cut into ½ inch pieces)
2 tsp sugar
2 tbsp oil
1 tsp corn starch
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp chinese rice wine
1 tsp sesame oil
Salt and white pepper
2 cloves garlic (minced)
1 Chinese sausage (sliced diagonally into ¼ inch pieces)
10 slices of ginger
2 spring onions (finely chopped)
Salted fish (optional)

Rice

1 cup white jasmine rice (rinsed and drained)
1½ cups chicken stock




Steps:
  1. First, soak shiitake mushrooms in warm water until soft for about 30 mins. Rinse the mushrooms and squeeze lightly to remove access water. Remove the stems, thinly slice the caps and set aside.
  2. In a bowl, combine the chicken, sugar, corn starch, oyster sauce, light soy sauce, dark soy sauce, rice wine, sesame oil, ⅛ salt and ¼ tsp pepper. Set aside to marinate for at least 20 mins.
  3. Coat a large frying pan or wok with oil and heat over high heat. Add garlic and stir-fry until fragrant. Add in the marinated chicken and stir-fry until lightly browned. Add the sausage and shiitake mushrooms, and continue stir-frying for another 20-30 secs. Then, remove from heat, transfer to a plate and set aside.
  4. Place the rice and chicken stock in a covered claypot and bring to a boil over medium-high heat. Cook the rice for 15 mins over reduced heat, or until liquid is almost dried.
  5. Spread the chicken and mushrooms over the rice and continue to cook for another 15 mins with lid covered, over low heat until the chicken is cooked through. Stir thoroughly, garnish with spring onions and serve immediately.

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Claypot Chicken Rice

Claypot Chicken Rice

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Claypot chicken rice, popular in many different Asian countries, is a fantastic rice dish with its crispy rice crust and sweet Chinese sausage. This claypot dish is traditionally cooked over a charcoal stove and it adds in a distinctive smoky and charred flavour to it. Delicious and easy to make over our home kitchen stove, this is the perfect one-pot meal to share with friends and family.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Saute
Cuisine: Chinese
Ingredients

6 dried shiitake mushrooms
4 boneless, skinless chicken thighs (cut into ½ inch pieces)
2 tsp sugar
2 tbsp oil
1 tsp corn starch
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp chinese rice wine
1 tsp sesame oil
Salt and white pepper
2 cloves garlic (minced)
1 Chinese sausage (sliced diagonally into ¼ inch pieces)
10 slices of ginger
2 spring onions (finely chopped)
Salted fish (optional)

Rice

1 cup white jasmine rice (rinsed and drained)
1½ cups chicken stock

Instructions
  1. First, soak shiitake mushrooms in warm water until soft for about 30 mins. Rinse the mushrooms and squeeze lightly to remove access water. Remove the stems, thinly slice the caps and set aside.
  2. In a bowl, combine the chicken, sugar, corn starch, oyster sauce, light soy sauce, dark soy sauce, rice wine, sesame oil, ⅛ salt and ¼ tsp pepper. Set aside to marinate for at least 20 mins.
  3. Coat a large frying pan or wok with oil and heat over high heat. Add garlic and stir-fry until fragrant. Add in the marinated chicken and stir-fry until lightly browned. Add the sausage and shiitake mushrooms, and continue stir-frying for another 20-30 secs. Then, remove from heat, transfer to a plate and set aside.
  4. Place the rice and chicken stock in a covered claypot and bring to a boil over medium-high heat. Cook the rice for 15 mins over reduced heat, or until liquid is almost dried.
  5. Spread the chicken and mushrooms over the rice and continue to cook for another 15 mins with lid covered, over low heat until the chicken is cooked through. Stir thoroughly, garnish with spring onions and serve immediately.

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