Claypot Chicken Rice


2 x whole chicken legs, deboned and chopped up
6 x dried shitake mushroom soaked in hot water
1 x spring onion
1 x shallot
2 x clove garlic
1 cm ginger
1/2 cup dried shrimp
1 x cup jasmin rice soaked in water for 30 minutes
2 1/2 cups water
3 x tablespoon cooking oil
1 x table spoon sesamee oil
4 x table spoon light soy sauce
1 x tablepsoon oyster sauce
Salt and sugar to taste
If you have a vintage, unused claypot kept in your kitchen cabinet for years, maybe it is time to take it out of the cupboard and use it to try out this simple and awesome Claypot Chicken Rice recipe. The key to the added smoky flavour for this dish is to get the rice charred at the bottom before mixing everything together. The crackling sound is the best sound ever knowing that your Chicken Rice is ready and it is going to taste really good!


1.Marinate chicken with chopped up garlic, ginger, soy sauce and oyster sauce and set a side
2.In a pan, add in a bit of oil, and fry shallot and dried shrimp for a couple of minutes, then add in sliced up shitake mushroom and drizzle with sesamee oil set a side
3.In a claypot, add in 2 cups of water and bring to boil, then add in soaked rice and let it cook till half way (8 minutes)
4.Open the claypot and add in marinated chicken pieces, topped with the cooked dried shrimp and mushroom and close and let it cook for a further 10 minutes until chicken is cooked
5.Just before serving, add on a dash of light soy sauce, sesamee oil and sprinkle spring onions and serve


Alternately, you can use a rice cooker to make the Chicken Rice although the result would be slightly different than a claypot. But you should definitely invest in a claypot. It is vintage looking and it keeps the flavors together!

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