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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