How to Prepare Delicious Claypot Chicken Rice

Claypot Chicken Rice. Claypot rice: Heat the oil in a wok or a deep frying pan, then add the garlic and ginger, frying until fragrant. Add the marinated chicken and stir. When the meat starts to brown, add the mushrooms and chinese sausage, stirring for a minute to mix well.

Claypot Chicken Rice - Marion's Kitchen. Asian, Dorm Cooking, Main Dish, Poultry, Rice & Grain. Claypot Chicken Rice is a delicious one-pot meal that can be easily prepared at home. You can cook Claypot Chicken Rice using 27 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Claypot Chicken Rice

1. Prepare of Chicken Meat (skinless, boneless, chut into pieces).
2. You need of White Rice (washed or soaked, then drained).
3. You need of Kai Lan (Chinese Broccoli, cut into pieces).
4. Prepare of Ginger (minced).
5. You need of Garlic (minced).
6. You need of Sausages (cut into pieces).
7. You need of Salted Fish (cut into pieces).
8. It's of Spring Onions.
9. It's of Cooking Oil.
10. You need of Chicken Stock.
11. Prepare of Salt.
12. It's of Marinade (mix well in a bowl);.
13. Prepare of Ginger.
14. Prepare of Light Soy Sauce.
15. Prepare of Thick Soy Sauce.
16. You need of Oyster Sauce.
17. Prepare of White Pepper.
18. You need of Sugar.
19. Prepare of Sesame Oil.
20. It's of Corn Flour.
21. Prepare of Sauce (mix well in 2nd bowl);.
22. It's of Light Soy Sauce.
23. You need of Thick Soy Sauce.
24. Prepare of Oyster Sauce.
25. Prepare of Rice Vinegar.
26. Prepare of Sugar.
27. You need of Sesame Oil.

The addition of mushrooms and Chinese sausage makes it even tastier. Claypot Chicken Rice is a very popular one-pot meal among the Chinese community in Malaysia. 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

1. MARINADE; marinate the chicken for 30 minutes or more..
2. 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..
3. 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..
4. 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..
5. 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)..
6. 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..
7. 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)..
8. VEGGIES; After the chicken is cooked, add the Kai Lan, cover with a lid and cook for another 1-2 minutes..
9. 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.