Claypot Chicken Rice. Clay pot rice (煲仔饭, bao zai fan) originated from Cantonese cuisine, but is now becoming popular throughout China. The term generally refers to rice with marinated meat and vegetables, cooked in one pot, then drizzled with a flavorful sauce. Claypot rice: Heat the oil in a wok or a deep frying pan, then add the garlic and ginger, frying until fragrant.

Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Claypot Chicken Rice is a delicious one-pot meal that can be easily prepared at home. The addition of mushrooms and Chinese sausage makes it even tastier. You can have Claypot Chicken Rice using 27 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Claypot Chicken Rice

You need 350 g of Chicken Meat (skinless, boneless, chut into pieces).
Prepare 2 cups of White Rice (washed or soaked, then drained).
It's 100 g of Kai Lan (Chinese Broccoli, cut into pieces).
Prepare 20 g of Ginger (minced).
Prepare 20 g of Garlic (minced).
Prepare 150 g of Sausages (cut into pieces).
Prepare 20 g of Salted Fish (cut into pieces).
You need 30 g of Spring Onions.
It's 4 Tbsp of Cooking Oil.
Prepare 2 cups of Chicken Stock.
You need 2 g (2 pinches) of Salt.
Prepare of Marinade (mix well in a bowl);.
It's 20 g of Ginger.
It's 1 Tbsp of Light Soy Sauce.
Prepare 1 Tbsp of Thick Soy Sauce.
Prepare 1 Tbsp of Oyster Sauce.
You need 1/2 tsp of White Pepper.
You need 1 tsp of Sugar.
Prepare 1 tsp of Sesame Oil.
You need 2 tsp of Corn Flour.
Prepare of Sauce (mix well in 2nd bowl);.
It's 1 Tbsp of Light Soy Sauce.
It's 1 Tbsp of Thick Soy Sauce.
Prepare 1 Tbsp of Oyster Sauce.
Prepare 1 Tbsp of Rice Vinegar.
You need 2 tsp of Sugar.
It's 1 tsp of Sesame Oil.

Claypot Chicken Rice is a very popular one-pot meal among the Chinese community in Malaysia. Although it is traditionally cooked in a clay pot, many use the electric rice cooker these days. Open rice cooker cover and add marinated chicken and spread evenly on top of the rice. This version of Bo zai fan, or Chinese clay pot rice, combines sweet-savory Chinese sausage with steamed chicken, earthy shiitake mushrooms, and tender bok choy.

Claypot Chicken Rice instructions

MARINADE; marinate the chicken for 30 minutes or more..
SAUSAGES & FISH; Heat 2 Tbsp of cooking oil in a wok until hot. Fry the sausages and salted fish until brown/golden. Remove and set aside..
GARLIC & GINGER; In the same wok, heat 1 Tbsp of cooking oil until hot. Fry 10g of Garlic and 10g of ginger until fragrant. Remove and set aside..
SAUCE; Heat 1 Tbsp of cooking oil in the wok until hot. Fry the remaining garlic and ginger until fragrant (10 seconds). Then add our sauce mixture. Cook ubtil the sauce has reduced slightly (by 1/3). Remove and set aside..
RICE; In a pot, add the rice, chicken stock, salt as well as the stir fried garlic and ginger earlier. Bring the rice to a boil and then reduce the heat to low. Cover with a lid and let it cook until most the liquid have evaporated. (You may want to check every 5 minutes, total time perhaps 10 minutes)..
RICE & SAUSAGES; When most of the liquid have evaporated, comb and stir the rice with a fork. Then add in the sausages and mix well..
CHICKEN; Next, add in the chicken. Cover with a lid and let it cook between 5-10 minutes (depending on the size and quantity of your chicken pieces)..
VEGGIES; After the chicken is cooked, add the Kai Lan, cover with a lid and cook for another 1-2 minutes..
SERVE; After the Kai Lan has cooked, add in the our sauce, stir and mix well the entire pot. Serve on a plate with the Salted Fish and garnish with spring onions..

It is a quick, one-pot meal which is so common that some stores are just surviving on selling it alone. Malaysia has a ubiquity of food stores in the city. Give the rice a stir and bring to boil over medium high heat. Cooking the clay pot chicken rice with a rice cooker. Heat some oil in a wok/frying pan and fry garlic, ginger, shiitake mushroom, chicken (with all the marinating sauce), salt, sugar, and pepper.