Claypot Chicken Rice

This version of the Claypot Chicken Rice has a different taste to my other Claypot Chicken Rice (Maxwell Market Style) recipe which can be located under the "Cooking Recipe" tab.

I love both the recipes as each has it own unique taste. The fomer has an authentic claypot rice taste & look whereas this has it's own special flavour. For me I have a slight bias towards the former recipe because I like the added flavour of crispy salted fish and how the oil from frying the salted fish is used to fragrant the rice.

Having said that, I like this recipe too as it does not require deep frying (for the salted fish) and lesser oil is used. A definitely healthier version of the two and you can stiill add salted fish as a condiment to this recipe if you prefer. Quite hard not to like either recipe hahahahaha

The HappyCall pans has replaced all my old pans and now sits proudly on my stove waiting to be used hahahahaha.

The portion below is just nice for the Ocher Pan and can cater for 3 paxs maximum. If you have more people, you'll not be able to use the Ocher Pan for this unless you have the jumbo pan.

The recipe below definitely cannot be used on the basic pan as it is too shallow. However, if you're just cooking for yourself, you may trim the recipe and try it on your basic pan.

This is really an easy to make and a wonderful one pot meal for the family.

Claypot Chicken Rice

Prep Time 10 minutes
Cook Time 25 minutes
HappyCall Ocher Pan

Ingredients

2 cups Uncooked rice, washed and drained
3 cups Chicken Stock (I used Swanson)
2 Chicken Thighs, cut into bite-sized pieces
5 Chinese mushrooms, soaked & cut into thick strips
1 Chinese XO Sausage, sliced

Marinade:

2 tbsps Light soy Sauce
2 tbsps Oyster Sauce
1 tbsp Dark Soy Sauce
1 tbsp Shao Xing Wine
1 tsp Ginger Juice (grate a knob of ginger & squeeze the juice)
1 tbsp Sesame Oil
½ tsp Pepper
½ tsp Sugar
½ tbsp Corn Flour

Prep and Cooking Instructions

1. Marinate the chicken & mushroom with the marinade for at least 1 hour. (For me, I marinate it overnight in a large ziplock bag and leave it in the fridge).
   
2. Put the rice and chicken stock into the HCP, close the lid and bring to boil over medium low fire and cook till the stock is absorbed into the rice but still wet. (about 8 mins)
   
3. Spread marinated chicken plus all the sauce from the marinate, mushrooms and Chinese sausage on top of the rice, close the lid and cook with low heat till the rice is dry and chicken pieces are partly cooked. (about 5mins)
   
4. Shift the pan to the left and leave it to cook for 4mins. Shift the pan to the right and leave it for another 4mins. Flip the Pan and cook for about 4 mins.
   
5. Flip the pan back & check if the rice and chicken are done. The rice may taste slightly hard at this point but do not add more stock. It will soften when it is completely cooked.
   
6. If the rice is still slightly hard, close the pan and leave it for another 4 mins by shifting the pan to the left and followed by to the right at 2 mins per side.
   
7. Once the rice and chicken are done, carefully stir and mix the ingredient together in the pan before serving.
   
8. If you like, you may sprinkle some fried salted fish and add on some black soya sauce and garlic oil, mix in to combine toppings and rice before serving.
   
9. For us, the rice is just right and we topped it with Sambal Chilli & Chincalok Chilli J