As you know, my husband Mark and I have been enjoying all sorts of Asian cuisine since moving to Bangkok, Thailand earlier this year. One meal Mark has wanted to try is Claypot Chicken Rice; after months of searching for a clay pot, he was successful!
He finally found the clay pot he’d been looking for in Malaysia. One of his colleagues, after asking his mother (don’t they always know where to find authentic cookware?), took him to a local restaurant supply store in Old Town Petaling Jaya.
After soaking it for several hours in water, he made a batch of rice to remove any impurities. Then it was ready to make one of his favorite dishes, Claypot Chicken Rice.
To make the Claypot Chicken Rice, Mark marinated the chicken and sausages for a couple of hours; then after a quick stir fry he added everything into the clay pot.
He used a recipe from My Cooking Hut (also below), but only made half. It was still two good-sized servings!
Claypot Chicken Rice Recipe
- 1 Chinese sausage
- 4 chicken thighs, cut into bite size pieces
- 2 Tbsp oyster sauce
- 1 Tbsp dark soy sauce
- 2 Tbsp light soy sauce
- 2 cloves of garlic, chopped
- 1 tsp corn flour
- 2 Tbsp of rice wine
- 1 inch ginger, julienned
- 1 tsp of salt
- ½ tsp of pepper
- 1 Tbsp brown sugar
- 3 spring (green) onions, finely chopped
- 5 dried shitake mushrooms, soaked in warm water for 20 minutes
- 2 cups rice
- 3 cups chicken stock
- Mix the chicken with all the ingredients except the rice, mushrooms, spring onions and stock. Leave to marinate for at least half an hour.
- Heat 1 Tbsp oil in a wok and stir-fry marinated chicken meat for 1 minute. Add mushroom slices and sliced Chinese sausage. Dish out and put aside.
- Put the rice and chicken stock in the cold claypot and place it over a medium heat with the lid on. Bring to a boil and immediately reduce the heat to a low simmer, then leave the rice to steam for 15 minutes. The rice should be nearly cooked, with little holes in the flat surface.
- Spread the chicken mixture all over the top of the rice, and put the lid back on. Continue to steam over a low heat for another 15 minutes, until the chicken is white and cooked through. Give it a few stirs and sprinkle the spring onions over the top. Serve piping hot.
Have you ever tried Claypot Chicken Rice? What did you think?
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.