Claypot chicken rice is a hearty one-pot meal with tender and succulent chicken chunks topped over cooked rice. Savoury Chinese sausages, Shiitake mushrooms, and crispy fried salted fish zing up the flavour factor a couple of notches!
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600glong-grain rice, washed and drained
600gchicken parts, cut into bite-sized chunks
6piecesdried Shiitake mushrooms
1Chinese sausage, sliced thinly
25gdried salted fish, sliced thinly
10gginger, sliced thinly
6shallots, peeled, sliced thinly
For the Marinade:
1tbsplight soy sauce
Condiments and Garnishes:
3tbspdark soy sauce, or to taste
2tbspflavoured shallot oil
1stalk spring onion, chopped
1stalk coriander leaves, chopped
Some chilli sauce, to serve
Soak mushrooms in warm water till soft. Discard the stems and cut into halves. Cut salted fish into smaller pieces.
In a mixing bowl, marinade the chicken pieces with light soy sauce, oyster sauce, Chinese wine, sesame oil, pepper, sugar and corn flour. Mix until well combined.
Stir in sliced mushrooms and ginger. Marinate for at least 30 minutes (the longer, the better).
Heat up oil in a clay pot over low fire. Fry shallots until golden brown, and drain on a paper towel. Scoop out 2 tbsp of the shallot oil and set aside. Then fry the salted fish in the remaining oil until fragrant and golden brown. Scoop out and set aside.
Increase heat to low-medium. Pour the rice grains into the clay pot and stir to mix well with the flavoured oil. Level the rice grains, and pour in the water. Cover with lid and bring to a gentle simmer. Let cook for 10 mins or until rice is firm (read Recipe Notes below).
Place the chicken pieces with the marinade liquid in a single layer on top of the rice. Then spread the sausage slices and sprinkle the crispy salted fish all over on top. Place the lid back on (read Recipe Notes below). Continue to cook for another 15 mins or longer, until the chicken is cooked. Do not stir the rice.
Meanwhile, in a small bowl, combine the dark soy sauce and 2 tbsp shallot oil (from step 2 above) and stir to mix well.
Once the chicken is cooked, switch off the heat. Drizzle the dark soy sauce-shallot oil mixture over the chicken and rice.
Garnish with chopped spring onions, coriander and fried shallots. Serve immediately, with extra dark soy sauce and chilli sauce on the side.
Use a clay pot with a wide surface area and shallow depth. This will help the rice and meat cook faster and evenly.
Cut chicken parts into small, bite-sized chunks. It will also help the meat cook faster and more evenly.
The ratio of water to rice here is a lot less than what we are accustomed to for cooking rice. This is deliberate as we want the rice to be on the dry side, and not mushy. Also, chicken pieces will also release juices and oils into the rice.
Try to avoid stacking up chicken pieces on top of each other, as the bottom pieces may not cook evenly. Also, stacking will prolong cooking time.