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CLAYPOT RICE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

89.38 g

Sodium (mg)

68.67 mg

Vitamin A (IU)

105.52 IU

Saturated Fat (g)

2.93 g

Energy (kcal)

542.9 kcal

Fat (g)

11.5 g

Trans Fat (g)

0.05 g

Salt (g)

0.17 g

Calcium (mg)

52.89 mg

Monounsaturated Fat (g)

4.6 g

Cholesterol (mg)

55.86 mg

Iron (mg)

5.2 mg

Vitamin C (mg)

10.75 mg

Fibre (g)

2 g

Sugars (g)

3.48 g

Protein (g)

18.09 g

Potassium (mg)

410.78 mg

Total

357.54 g

274.67 mg

422.09 IU

11.74 g

2171.59 kcal

46 g

0.18 g

0.69 g

211.58 mg

18.39 g

223.44 mg

20.8 mg

43.02 mg

8.02 g

13.92 g

72.38 g

1643.12 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.