Claypot Chicken Rice
Servings
Prep Time
4
people
15
minutes
Cook Time
Passive Time
30
minutes
30
minutes
Servings
Prep Time
4
people
15
minutes
Cook Time
Passive Time
30
minutes
30
minutes
Ingredients
Main Ingredients
250
g
uncooked brown rice/ white rice, washed and drained well
2 cups
750
ml
sufficient water to cook rice
3 cups
350
g
Chicken Drumsticks
2 medium sized; Skinned and cut into bite-size pieces
10
g
shitake mushrooms
5 pieces; Well soaked till soft and cut into thin slices
100
g
Carrots
Diced
10
g
garlic
2 clove, chopped finely
10
g
Ginger
Cut into fine strips
15
ml
Cooking oil
1 tbsp
Garnishing: Spring Onions
Finely chopped
Coriander Leaves
Finely chopped
Sauce
15
ml
Light Soya Source
1 tbsp
15
ml
Dark Soya Source
1 tbsp
20
g
Oyster Source
1 tbsp
5
g
Black Pepper
1 tsp
15
ml
Fresh Ginger Juice
1tbsp
15
ml
Sesame Oil
1 tbsp
20
g
corn flour
2 tbsp
Seasoning (Mix Together)
5
ml
Light Soya Source
1tbsp
5
g
Pepper
1tsp
5
ml
Sesame Oil
1stp
Instructions
Marinate chicken with Sauce for 30 minutes.
Heat oil in a wok and fry garlic and ginger until fragrant.
Add and stir fry marinated chicken meat, mushroom slices, diced carrots and seasoning.
Dish out and set aside.
Mix rice with water and cook rice as usual in a rice cooker.
After seven minutes, or when rice is nearly cooked, add stir fried chicken meat and continue to cook until rice is dry and fluffy.
Dish rice into a serving bowl or claypot
Garnish with chopped spring onions and coriander leaves.