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Claypot Chicken Rice



Claypot Chicken Rice is another popular version of chicken rice in Malaysia, and throughout the South-East Asia. The rice is cooked in a clay or sand pot and top with some Chinese sausages, and salted fish. If you don't have the apparatus, then cook the rice in a regular pot or with a rice cooker.

*This is an updated post with a video cooking guide. (Previously posted on 03/27/09)



Claypot Chicken Rice

Ingredients

500 grams Chicken Chunks (Bone-in Breast/Thigh/Leg)

Marinade
1 Tbsp Grated Ginger
2 tsp Light Soy Sauce
1 Tbsp Dark Soya Sauce
2 tsp Oyster Sauce
1/4 tsp Ground White Pepper
1 tsp Sugar
2 tsp Sesame Oil
1 tsp Cornflour
1/2 tsp Sea Salt
A Few Dashes of White Pepper

Sauce
2 Tbsp Light Soy Sauce
2 Tbsp Dark Soy Sauce
2 tsp Oyster Sauce
1 Tbsp Shaoxing Wine
2 tsp Sesame Oil

Rice
2 Cups of Long Grain Jasmine Rice, washed & drained
2 Cups Chicken Stock
Sea Salt, to taste

Topping
1 pc Chinese Sausage (Lap Cheong), sliced
1 Small piece of Salted Fish, cut into smaller pieces
A small bunch of Kailan or your preferred vegetables (optional)
Some Chopped Scallions

Method

Chicken: Cut the chicken into smaller pieces. Combine the marinade ingredients and allow the chicken to marinate in it for 3 to 4 hours in the refrigerator. Divide into two portions.

Sauce: Combine the sauce ingredients, simmer until the sugar has melted. Then set aside.

Topping: Lightly pan-fry the Chinese sausages (Lap Cheong), drain on paper towel. Continue to pan-fry the salted fish and drain on paper towel. (You can omit this steps, if desired)

Rice: Wash the rice in several changes of water and place into a claypot with 2 cups of chicken stock. Bring it to a boil on medium heat. Then cover and simmer on low heat, for 5 to 6 minutes. Add the chicken with its marinade over the rice, cover and simmer for 10 minutes. Then add salted fish, Chinese sausage (Lap Cheong) and drizzle in about 2 to 3 Tbsp of the sauce. Cover and simmer for another 8 to 10 minutes. * You can add any vegetables of choice, once the chicken is fully cooked.

To Serve: Fluff the rice and serve immediately with some chopped scallions.


Comments

  1. omigoodness this looks good. I'm bookmarking the recipe for the next time I pick up lopcheong at the Asian food market.

    ReplyDelete
  2. @LK-Healthy Delicious: Thanks.

    @Phyllis: Have fun making them and thanks for your comment:)

    ReplyDelete
  3. hello.. when would you place the chicken on top of the rice? when it's still raw or when it's half cook? thanks!

    ReplyDelete
  4. @a-anntot: If using rice cooker, place the raw marinated chicken together with the rice before cooking them.

    ReplyDelete
  5. Scrumptious and mmmmmmmm heavenly. It's strange to find this recipe is extra delicious when you lived far away :-) Thank you for sharing the recipe and the other one-meal rice dishes.

    ReplyDelete

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