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CLAYPOT RICE

Crispy rice, tender meat and savoury pieces of lup cheong. Claypot rice is so hearty and simply too hard to resist!
	    
  • 20 mins

    Cooking Time

  • Medium

    Difficulty

  • 15 mins

    Prep Time

  • 4 People

    Serves

  • 2 cups of rice, washed and drained
  • 2 chinese sausages, sliced
  • 6 dried mushrooms, soaked
  • 300 g chicken thigh meat

A HANDFUL OF SPRING ONION

  • 2 slice of ginger, shredded finely
  • 2 clove garlic, minced
  • 1 red chilli, sliced (optional)

CHICKEN SEASONINGS

  • 1 tsp Hao Chi seasoning
  • 1 tsp Chinese cookiing wine
  • Dash of pepper
  • 1/2 tsp sesame oil
  • 1 tsp corn starch

HAO CHI RICE STOCK

  • mix 2 tbsp of Hao Chi Seasoning with 50 ml of water

RICE SAUCE SEASONINGS

  • 2 tbsp light soya sauce
  • 3 tbsp water
  • 1 tsp chinese cooking wine
  • 1/2 tsp sesame oil
  • 1 tbsp brown sugar

  1. Marinate chicken thigh with the seasonings for 2 hours.

  2. Place rice in a claypot. Add the HAO CHI stock, you may add more water till water level is about 5mm above the rice. Gently lay the chicken thigh meat, Chinese sausages and mushrooms in the centre.

  3. Use medium fire to cook the rice, switch to low fire when water boils, continue to cook until all are cooked.

  4. In the meantime, heat up 1 tbsp of oil to saute the ginger, shallot and garlic till fragrant. Add chilli (optional) and the rice sauce seasonings. Bring it to boil and simmer for 2 minutes or until the sugar is dissolved.

  5. Pour the sauce over the cooked claypot rice and mix it.

  6. Lastly, garnish with some spring onion.

	    

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