Chicken and Mushroom Claypot Rice

Rice cooked in a claypot has a distinct smoky flavour and forms a thin layer of lightly burnt crispy rice. Claypot lovers simply cannot resist scraping off the sides and mixing the burnt rice with the rest of the ingredients.

This one dish meal is a favourite comfort food among the locals here in Singapore and Malaysia and you can easily make this at home.

If you don’t have any claypot lying around in your home, you still can make this dish in a rice cooker. I also have a recipe for that @ https://wp.me/p8790g-qJ

Chicken marinating in a mixture of sauces

Cover the pot and bring to a boil

Once it starts to boil, lower the heat and cook until holes are formed (almost dry)

Spread marinated chicken meat, mushrooms, sausage and dried shrimps on top of the rice

Remove the chicken, vegetables and fluff up the rice. Mix all the ingredients together.

Garnish with freshly chopped spring onions, cilantro and fried shallots

Chicken and Mushroom Claypot Rice

Rice cooked in a claypot has a distinct smoky flavour and forms a thin layer of lightly burnt crispy rice

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Course Main Course

Cuisine Chinese

Ingredients

  

• 2 cups long grain rice basmati rice
• 2 boneless chicken legs or chicken breast
• 1 Chinese sausage
• 50 g dried shiitake mushrooms soaked, stem removed & slice into strips
• Save the water which the mushrooms were soaked in
• 75 g dried shrimps fried till fragrant & crispy
• Salted fish optional

Marinating sauce for chicken

• 1 Tbsp light soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp dark soy sauce
• 2 Tbsp shaoxing wine
• 1 Tbsp sesame oil
• 1 tsp five spice powder
• 1 tsp white pepper

Drizzling sauce

• 1 tsp dark soy sauce
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp sesame oil
• 2 tsp shaoxing wine

Instructions

 

• Wash rice and soaked in water for about an hour to ensure rice will be cooked evenly.
• Cut boneless chicken thigh or breast into smaller pieces.
• Mix all the marinating sauce in a bowl and add to the cut chicken meat.
• Mix everything thoroughly until well combined and set aside in the fridge for a few hours or overnight.
• Wash and soak dried shiitake mushrooms in hot water until soft.
• Remove the mushrooms stems and cut into thin slices.
• Sieve the mushroom water and set aside for later use.
• Soak chinese sausage in water until the skin loosens.
• Remove skin of chinese sausage and cut into thin slices.
• Wash and soak dried shrimps in water. Drain and keep water for later use.
• Stir fry sliced chinese sausage, dried prawns and mushrooms until fragrant.
• Drain the soaked rice and transfer into a claypot.
• Pour in 2 cups of the mushroom and dried shrimps water combined into the claypot of rice. ( Ratio of liquid to rice is 1:1 ).
• Cover the pot and bring to a boil.
• Once it’s boiling, lower the heat and cook until holes are formed. (almost dry)
• Spread the marinated chicken meat, mushrooms, sausage and dried shrimps on top of the rice.
• Cover the pot and cook at low heat until the chicken is cooked thoroughly.
• Add some vegetables and cover for a while.
• Remove the chicken, vegetables and fluff up the rice and mix all the ingredients together.
• Garnish with freshly chopped spring onions, cilantro and fried shallots.

Keyword chicken and mushroom, claypot rice