Claypot Rice Recipe
Claypot Rice Recipe
A simple Cantonese one-pot dish, in which rice is cooked in a claypot with succulent chunks of chicken, fragrant Chinese sausage, black mushrooms and seasonings. The Chinese believe that a claypot is essential to ensure the correct flavour and fragrance of this dish, though any other type of covered earthenware container could be used.
- 500 g (1 lb) boneless chicken meat, cut into bite-sized chunks
- 6 dried black Chinese mushrooms, soaked to soften, stems discarded, caps quartered
- 1 tablespoon oil
- 2 cups (400 g) uncooked long-grain rice, washed and drained
- 11/2 cups (375 ml) chicken stock or 1/2 teaspoon chicken stock granules dissolved in 11/2 cups (375 ml) hot water
- 1 sweet dried Chinese sausage (lap cheong), sliced
- 4 cm (11/2 in) fresh ginger, peeled and thinly sliced
- 1 spring onion, thinly sliced, to garnish (optional)
- Marinade 1 tablespoon oil
- 3 tablespoons oyster sauce
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 teaspoon black soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1/2 tablespoon cornstarch
- Combine the Marinade ingredients in a small bowl and pour over the chicken and mushrooms, and mix to coat them well. Set the chicken and mushrooms aside to marinate for at least 2 to 4 hours.
- Heat the oil in a large seasoned claypot over high heat and stir-fry the drained rice for 2 minutes in the oil until lightly browned. Add the chicken stock, bring to a boil, then reduce the heat and simmer, covered, over low heat for 15 minutes.
- Spread the marinated chicken and mushrooms, sausage and ginger on top of the rice. Cover again and cook for another 10 minutes. Remove from the heat, garnish with freshly sliced spring onion and serve.
Note : Claypots are the Chinese version of a casserole dish. While claypots are cooked on the stovetop, casseroles are usually bound for the oven. The design of the claypot ensures that food stays piping hot even if the meal is delayed. To season a new claypot, immerse it completely in water for 24 hours, or see package instructions.
Preparation time : 15 mins + marination time
Cooking time : 30 mins
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi