Saturday, January 10, 2009

Claypot Chicken Rice (Without Claypot)

The other day I had to take Pesto to the vet for his puppy check-up. The appointment was at 4:30pm and I knew I would be famished by the time I get home.

So before I left for the appointment, I decided to throw together this easy one-pot meal and set the timer on my rice-cooker to finish cooking in two hours.

Claypot chicken rice is normally cooked in a claypot (duh) on stove top and then in oven. Cooking it the traditional way results in crispy rice at the bottom of claypot, which is savored the most.

Because I didn't have a claypot and read that rice-cooker can easily be substituted, I used my trusty rice-cooker instead. My rice-cooker achieved a little bit of the crispy effect, too!

I came back to a yummy and warm and economical meal. I wouldn't say this dish is mind-blowingly good, but hub likes it a lot so I will surely make it again. Eat it with a side of vegetables or soup!

Claypot Chicken Rice (Without Claypot):

Chicken Marinade:
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- 1/2 teaspoon rice wine

- 1 large boneless skinless chicken, cut to small bite sized pieces
- 5 shitake mushroom, cut into quarters
- 10 slices Chinese sausage - Optional (I skipped this)
- 1 cup uncooked long grain rice
- 1 cup broth
- 2 tbsp garlic, chopped
- 2 tbsp onion, chopped
- 3-4 thin strips ginger
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tsp sugar
- 1 tsp sesame oil

- salt and pepper to taste

Garnish:
- 2 tablespoons deep-fried shallots (optional)
- 2 tablespoons scallions, chopped (optional)

1. Marinate chicken meat with baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
2. Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
3. Heat up pan with cooking oil and stir-fry garlic, onion, and mushroom until fragrant. Add chicken pieces. Add oyster sauce, soy sauce, sugar, sesame oil, salt, and pepper. Add rice. Stir well. (the key is to make sure everything is coated evenly, the dish will finish cooking in the rice pot)
4. Scoop the rice and chicken mixture into rice-cooker. Add broth.
5. Cook the mixture in a rice-cooker as you normally would for rice.
6. Leave the rice cooker on "Stay Warm" for 10-15 minutes before serving.
7. Garnish the cooked rice with shallots and scallions.

For more pictures of Claypot Chicken Rice, click here.

{recipe adapted from here and here}

4 comments:

  1. I have the sickies, so I didn't accompany Joyce and Pesto to the vet yesterday. But I was home when the rice cooker kicked off and the aroma of this dish began to fill the house. And man oh man was it nice. When it came time to finally chow down on it, I was in heaven. Such a great dish, more please!

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  2. It looks and sounds wonderful! I love easy dishes like this.

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  3. I find that meals that are thrown together are some of the best. I think it's the mixtures of flavors that's so good.

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  4. Sounds really good. Thanks for sharing. One question: why marinate the chickenin baking soda?

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