Clay pot Chicken Rice

[Ce'nedra]

Claypot Chicken Rice

Hi guys, I hope you enjoy this recipe as I did

This is my own spin off the traditional Chinese claypot rice dishes with flavours reminscent of my mother's cooking (the sauce). I basically created it on top of my head (trial and error) and seeing as my family really enjoyed it, I wrote down the recipe for keeps.

Also, I strongly suggest making a fair amount (i.e ALOT) of shallot soy sauce oil because it MAKES this meal!

Cheers!

More pictures in the link below:

Claypot Chicken Rice

Note: Shallots = Green Onions = Scallions = Spring Onions (they're all the same, just different names)

Another note, I used jasmine rice but I'm sure you can use any other sort as well.

Yield: 4 servings (actually I'd say probably more...)

Tip: To make shallot soy sauce oil, chop 3 shallots and stir in a heated pan with oil, soy sauce and sugar.

Ingredients:

2 ½ cups uncooked rice, washed

2 carrots (medium sized)

4 lap cheong (Chinese sausage)

2 salted duck eggs, cracked and minced into bits

water

Optional:

lettuce, shredded into long strips or

cucumbers, sliced

Chicken:

2 chicken breast halves, boned and skinned

1 tbsp sesame oil

5 tbsp (60ml) soy sauce

2½ tbsp sugar

2 cloves garlic, crushed

2 small red chilli, finely sliced

Directions:

1. Slice the chicken into bite sized pieces. Pound the garlic and chilli together to form a paste.

2. Marinade the chicken breast meat with the sesame oil, soy sauce, sugar and chilli-garlic paste. Put in fridge (for at least 30 minutes) while preparing the rest of the ingredients.

3. Place the 4 lap cheong in a pan with water (approximately ½ width of lap cheong) and cook until water is reduced, turning the sides. Slice the lap cheong into thin slices and chop the carrots into matchstick sizes.

4. Boil the rice with water in a covered claypot over gas stove on high heat until water is reduced and steam is released. Then lower heat to minimum and leave to cook for approximately 15 minutes.

5. Stir fry the marinated chicken with chopped carrots (add when chicken is almost cooked) in a wok. Reserve the marinade.

6. Add the chicken, lap cheong slices, carrot and reserved marinade over the rice. Add the salted egg bits on top and stir through. Cover the claypot and cook well.

7. Before serving, add a big dash of the shallot soy sauce oil through the rice and a final scatter of spring onions. Serve with a bed of shredded lettuce or sliced cucumbers (not necessary).

* I tend to leave the claypot on the dinner table and everyone can self serve and flavour their rice with as much or little of the shallot soy sauce oil as they like.

Keywords: Main Dish, Chinese, Chicken, Rice

( RG2029 )