Claypot chicken rice is one of Malaysian’s favourite dish and can be easily made at home….even if you don’t have a claypot. The preparation time is quick (it should be ready in about 30 to 45 minutes) in a rice cooker and the ingredients can be commonly found at home.
To get the bare minimum ingredients, I compared my family’s recipe and a few from the Internet such as Nookcook’s. With all the information, I remove ingredients that I believe is not necessary, including lap cheung (chinese pork sausage) so that everybody can enjoy the dish.
Makes 4 servings
> Rice x 2 cups
> Water x 2 cups
> Chicken, chopped x 1/2 or about 600g
> Dried shiitake mushrooms, soaked x 3
> Dark soy sauce x 2 tsp
> Oyster sauce x 2 tbsp
> Light soy sauce x 3 tbsp
> Ginger x 2 knobs (about the size of two thumbs)
- Make ginger juice by grating ginger into a bowl with two tablespoon water. Roughly squeeze the juice out leaving the fibre.
- Soak chopped chicken and shittake mushroom with ginger juice, dark soy sauce, light soy sauce and oyster sauce for about 10 minutes.
- Wash rice and add water to cook rice. Set to cook.
- When the rice is almost cook (when there are still some water in it) which should take about 20 minutes, add marinated chicken and mushrooms along with the sauce.
- Close the rice cooker lid and continue cooking for at least 15 minutes. Let it “keep warm” for a while to ensure that the meat is thoroughly cook.
- With a chopstick, mix the chicken, mushroom and rice together. The rice will become brown from the soy marinade.
- Serve with chopped spring onions and salted fish.
- I love this dish with this belacan chili dip!
- If you can, marinate the chicken for a longer time so that it has more flavour. I normally plan my meals ahead and marinate it the night before. When I want to make this dish fast, I’ll be content with flavour from the soy, salted fish and belacan chili.
- As dried shiitake mushroom takes a while to soften when soak, I normally keep soaked and sliced mushrooms in the freezer.
- As every rice cooker is different, the cooking time varies. The timing given above is a rough estimate.
- To cook faster, use a pressure cooker.
- To avoid soggy rice, be careful to not put too much water.
- If you think the chicken is not cooked enough, add a little water and cook again for a little while more.
- To make the dish healthier, add some vegetables such as long beans and garnish with spring onions.
What other one-dish meal do you normally make?