Best Clay Pot Chicken Rice Without The Clay Pot Recipes
THE BEST CLAY POT CHICKEN RICE (鸡肉煲仔饭)
This clay pot chicken rice is so addictive! After I developed this recipe, I was so hooked and couldn't help but cook this dish every week. Beyond the greatness of the tender and moist chicken, the rice absorbs all the extract from the mushrooms and chicken grease, and is then seasoned with oyster sauce. It is SO good! My recipe teaches you the easiest way to create a super flavorful one-dish meal without a clay pot or rice cooker.
Provided by Maggie Zhu
Categories Main
Time 1h
Number Of Ingredients 15
Steps:
- Rinse rice a few times and drain. Add water and mix. Let the rice soak for 30 minutes.
- Rinse shiitake mushrooms. Place dried shiitake mushrooms in a medium sized bowl and add warm water to cover. Mix a few times so that the mushrooms are coated with water. Set aside and allow to rehydrate for about 20 minutes. (Slice fresh mushroom if you use it instead.)
- Combine chicken, light soy sauce, Shaoxing wine, ginger, sugar, and salt in a large bowl. Mix well. Blend in cornstarch and mix well by hand until chicken is evenly coated. Marinate at room temperature.
- When the shiitake mushrooms turn soft, carefully rinse mushrooms to remove any dirt. Drain and set aside.
- Drain rice and add into a medium sized dutch oven (or clay pot). Add 350 milliliters water. Add Heat over medium high heat. Add 1 teaspoon oil and mix well. Bring to a boil while stirring regularly, just like cooking risotto. Turn to medium heat. Continue to cook and stir, until the water is almost absorbed by the rice, about 5 minutes. Cover and simmer over lowest heat for 10 minutes.
- While simmering the rice, cook the chicken and mushrooms. Add the remaining 1 teaspoon of oil into a nonstick skillet over medium high heat until warm. Add chicken and let it cook for 1 minute without stirring. Place the chicken so that you cook the skin side first, until golden brown. Flip and cook the other side until golden brown, and the chicken is half cooked through. Turn to lowest heat. Transfer the chicken to a plate.
- (Optional) Use a spoon to transfer the extra oil to a small bowl, until just a thin layer of oil remains in the skillet. If you use skinless chicken, skip this step.
- Turn back to medium high heat and add shiitake mushrooms. Stir and cook for 2 minutes. Transfer to a plate and set aside.
- When the rice is ready (the water should be fully absorbed by now), arrange chicken, mushrooms, and Chinese broccoli on top of the rice. Cover and continue to simmer for 18-20 minutes (the longer you simmer, the more crispy the rice on the bottom will be). Be careful - you should move as quickly as you can, so the temperature of the rice won't drop too much.
- While the rice is cooking, mix the oyster sauce with the sugar and garlic in a small bowl.
- When the rice is done, remove from heat and uncover. Drizzle oyster sauce on top immediately, while the rice is hot, and mix everything well with a spatula. I suggest you scrape the rice from the bottom while the pot is still warm. Otherwise, it will be a bit difficult to scoop out.
- Serve hot as a main dish/
Nutrition Facts : ServingSize 332 g, Calories 558 kcal, Carbohydrate 54.1 g, Protein 25.3 g, Fat 26.2 g, SaturatedFat 7.3 g, Cholesterol 112 mg, Sodium 773 mg, Fiber 1.4 g, Sugar 3.8 g
CLAY POT CHICKEN RICE - WITHOUT THE CLAY POT!
I believe this recipe is adapted from a Chinese cookbook, I can't remember which one. Usually i just do it from memory. It's really simple, just dump and turn on the rice cooker, and EAT!
Provided by WaterMelon
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Wash the rice, then stir in the rest of the ingredients except for the garnishes.
- Cook the mixture in a rice-cooker as you normally would for rice.
- Garnish the cooked rice with the shallots and spring onion.
- If you like, drizzle a little more dark soy sauce over and serve.
Nutrition Facts : Calories 369, Fat 0.7, SaturatedFat 0.2, Sodium 1003.4, Carbohydrate 80.2, Fiber 1.7, Sugar 0.8, Protein 8.4
CLAY POT RICE WITH CHICKEN
The name says it all ... rice cooked in a claypot, with chicken and/or other meats. The claypot gives the rice a slightly burnt flavour which makes it oh so yummy! This is a popular dish at the hawker stands in Singapore and Malaysia, although it is more commonly made at home.
Provided by Muffythechef
Categories One Dish Meal
Time 30m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place rice, chicken broth, garlic and shallots into claypot.
- Mix in dark soya sauce, oyster sauce, pepper and sesami oil.
- Cook rice in chicken broth with a claypot over a medium flame.
- Leave the lid of the claypot closed during cooking until the broth is nearly evaporated.
- Open lid and pour in chicken thigh and chinese sausage.
- Replace the lid and continue cooking for about 10-15 minutes.
- Open the lid and stir the rice mixture to prevent the rice from sticking too much to the pot.
- Cook until the rice is cooked (should be soft and fluffy).
- Remove rice and serve.
- Add additional dark soya sauce and pepper to taste.
Nutrition Facts : Calories 870.7, Fat 23.6, SaturatedFat 6.4, Cholesterol 105, Sodium 1558, Carbohydrate 121.6, Fiber 2.5, Sugar 0.9, Protein 37.2
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