Skip to content
Looking for something?

CLAYPOT RICE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

89.385 g

Sodium (mg)

68.667 mg

Vitamin A (IU)

105.523 IU

Saturated Fat (g)

2.934 g

Energy (kcal)

542.898 kcal

Fat (g)

11.499 g

Trans Fat (g)

0.046 g

Salt (g)

0.173 g

Calcium (mg)

52.894 mg

Monounsaturated Fat (g)

4.598 g

Cholesterol (mg)

55.86 mg

Iron (mg)

5.201 mg

Vitamin C (mg)

10.754 mg

Fibre (g)

2.004 g

Sugars (g)

3.48 g

Protein (g)

18.095 g

Potassium (mg)

410.781 mg

Total

357.538 g

274.666 mg

422.093 IU

11.738 g

2171.591 kcal

45.997 g

0.182 g

0.69 g

211.576 mg

18.391 g

223.44 mg

20.804 mg

43.015 mg

8.017 g

13.922 g

72.38 g

1643.124 mg

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