Best Chinese Clay Pot Chicken Rice Recipes
CHINESE CLAY POT RICE WITH CHICKEN
This is a main dish traditionally prepared in a clay pot, with bits of charred rice at the bottom - a real treat! Don't worry about the clean-up; if you're using a stainless steel pan, soak it afterward with a baking soda solution.
Provided by Li Yung
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
- Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.
Nutrition Facts : Calories 493.1 calories, Carbohydrate 52 g, Cholesterol 111.6 mg, Fat 13 g, Fiber 1 g, Protein 38.6 g, SaturatedFat 3.3 g, Sodium 1693.5 mg, Sugar 0.5 g
CHINESE CLAY POT CHICKEN RICE
This is an inexpensive traditional recipe my mom gave me, which I have slightly modified. It requires no expensive rice cooker nor a clay pot that hardly gets used; a fry pan and saucepan will do the job. It's simple to prepare and delicious to eat. Enjoy!!!
Provided by justluv2cook
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Combine the chicken breast, the chicken wings, 1 cup dark soy sauce, the sesame oil, and the garlic in a mixing bowl; season with white pepper. Slice the Chinese sausages on an angle and add to the chicken mixture. Mix well, cover, and chill at least 10 minutes.
- Thoroughly rinse the shiitake mushrooms and place in a bowl; pour hot water over the mushrooms; allow the mushrooms to sit submerged until they are soaked and bloated, about 15 minutes. Remove the mushrooms, reserving the liquid. Cut the stalks from the mushrooms and discard. Slice the mushrooms in half and set aside.
- Heat the oil in a large, deep skillet over medium heat. Cook the chicken pieces in the hot oil until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drizzle 1/2 cup dark soy sauce over the chicken.
- Wash the rice with water until the water comes out nearly clear; drain completely. Combine the rice and 1 1/2 cup of the reserved liquid from the mushrooms in a non-stick pan; bring to a boil. Reduce heat to low; cover and allow to simmer covered for 10 minutes with the heat on. Add the chicken mixture and mushrooms and remove from the heat; allow to sit covered until the rice is completely tender, 15 to 20 minutes.
- Stir together the chile paste, ginger, and lime juice in a small bowl; drizzle over the chicken rice and top with shredded lettuce to serve.
Nutrition Facts : Calories 724.6 calories, Carbohydrate 87.7 g, Cholesterol 46.3 mg, Fat 29.2 g, Fiber 2.2 g, Protein 34.2 g, SaturatedFat 3.9 g, Sodium 5989.7 mg, Sugar 4.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love