Claypot Chicken Rice
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.
Ingredients
- 8 oz boneless skinless chicken thighs or breast, cut into bite sized pieces (225g)
- 1½ inch ginger (peeled) (45g)
- 1 tbsp soy sauce
- 1 tbsp Shao Hsing cooking wine
- 4 lap cheong (Chinese sausage)
- 2 tbsp sesame oil
- 2 cloves garlic (minced)
- 4 Chinese mushrooms (soaked and cut into strips)
- 2 cups long grain rice (rinsed and drained) (400g)
- 1 tbsp dark soy sauce
- 2½ cups chicken stock (600ml)
- Salt to taste
- 2 green onions (finely sliced for garnishing)
Instructions
- Place chicken in a bowl. Grate ginger over chicken. Add soy sauce and Shao Hsing cooking wine. Allow chicken to marinade for 30 minutes.
- Soak lap cheong in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice sausages at a diagonal.
- In a large clay pot, heat sesame oil. Fry lap cheong until lightly brown, about 2 minutes. Remove fried lap cheong, leaving the oil in the pot. Set aside.
- In the same pot, sauté minced garlic until fragrant. Add chicken and mushrooms. Stir fry for a couple of minutes. Add rice and dark soy sauce. Stir to mix well. Return browned lap cheong and continue to stir.
- Pour in chicken stock and bring to a boil. Add salt. Cover, reduce heat, and allow it to simmer until all water is absorbed, about 10 to 12 minutes.
- Turn heat down to the lowest setting, and continue to cook for another 5 minutes. Turn off heat and remove pot. Let it sit for 10 minutes before serving.
- Dish onto plates and sprinkle with sliced green onions.
Nutrition
Calories: 683kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice