Updated on 19 April 2009:
The claypot rice that we just had for lunch this Saturday is definitely the most successful thus far. Have tweaked the cooking time slightly and seems to work better, at least I don't need to add in stock to prevent the rice from over-burning. I have also added the mushroom during marination and they tasted much better.
Updated the photo as well because the previous photo looked really crappy!
I know that the other way to cook this dish is to use the rice cooker. When the rice is half done, the chicken mixture and mushroom goes on top. Will probably try this out one day just to taste the difference.
One pot requires around 45 minutes of cooking time. It is a long wait but definitely worth it.
Ingredients:
- 3 Chinese sausages
- 4 chicken thighs
- 2 tablespoon oyster sauce
- Sesame oil
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 fat garlic cloves (crushed)
- 5 spring onions(chopped)
- 1 teaspoon cornflour
- ½ glass rice wine
- 1 inch ginger (julienned)
- 1 tablespoon brown sugar
- 5 dried shitake mushrooms (pre-soaked)
- 2 cups rice
- 3 cups stock
Preparation:
- Mix the chicken and sausages in a bowl with all the ingredients except the rice, and stock. Leave to marinate for at least half an hour.
- Put the rice and chicken stock in the cold claypot and place it over a medium heat for about 15 minutes with the lid on.
- The rice should be nearly cooked, with little holes on the flat surface. Reduce heat to low immediately.
- 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 20 to 25 minutes, until the chicken is white and cooked through.
Number of Servings: 4
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