Claypot Chicken Rice
Ingredients :
1 1/2 cups basmati (long grain) rice, washed and drained
2 boneless chicken thighs cut into pieces
Shitake mushrooms, soaked, stem removed & slice into strips
Dried shrimps, fried till fragrant & crispy
Save the water which the mushrooms were soaked in
Marinade for the chicken :
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine
1 tbsp sesame oil
½ tbsp five spice powder
pepper
Method :
Step 1 : Add all the marinade into the bowl of chicken meat & mix them thoroughly. Leave aside in the fridge for 1/2 hour.
Step 2 : Pour in 2 1/4 cups of the mushroom water into the claypot of rice. (the liquid should be 1 1/2 times the rice).
Step 3 : Cover the pot & bring to boil.
Step 4 : Lower the heat & cook till holes are formed on top.
Step 5 : Spread the marinated chicken meat, mushrooms & dried shrimps on top of the almost cooked rice.
Step 6 : Cover the pot & cook with low heat until the rice is dry & the chicken meat are cooked.
Step 7 : Add some vegetable if you like.
Step 8 : Remove the chicken & vegetables & mix the rice with black soya sauce & sesame oil.
Note : If you don’t have a claypot, a rice cooker will do. Just add the marinated chicken & the rest of the ingredients when the rice cooker just switched from “cook” to “keep warm”.