A common hawker's delight, claypot chicken rice (煲仔饭) is a one-pot meal that's consists of fluffy long grain rice topped with flavorful and tender marinated chicken, Chinese sausage, and salted fish. The most iconic and beloved part of the dish - the scorched rice at the bottom of the pot!
Ingredients: (serves 2)
200g Chicken thigh meat
100g Rice
220ml Water
1 tsp Cooking Oil
1pc Chinese Sausage (Lap Cheong) - short type, cut thin slice
1 slice Mui Heong Salted Fish - lightly pan fried
Chopped scallion for garnishing
Marinade :
1 tsp Oyster Sauce
3 tsp Hainan Chicken Rice Paste (ready made)
1 tsp Light Soy Sauce
1 1/2 tsp Dark Soy Sauce
1/2 tsp Sesame Oil
1/2 tsp Chinese Hua Tiao Rice Wine
1/8 tsp Salt
1/2 tsp Starch
1/2 tsp Sugar
Method :
1. Clean and cut chicken into bite size pieces. Season with marinade ingredients and set aside for 30 minutes.
2. Wash rice, add water and mix in 1 tsp cooking oil in claypot.
3. Cook on medium heat till boiling & bubbling for about 5 mins, stir from time to time. After 5 mins, the water shall reduce a bit.
4. Reduce to low heat. Add chicken meat and cover back. Let it cook for another 5 mins.
5. After 5 mins, add in chinese sausage (lap cheong) and cover back again. Cook for last 5 mins.
6. Turn off heat and let it sit on the stove for 30mins with lid covered.
7. Garnish with spring onions and salted fish. Stir to mix well before consuming.
Happy Cooking.
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