Claypot chicken rice is one of Malaysian’s favourite dish and can be easily made at home. There are many variation of it. I created a really delicious one in my ‘One Pot Wonders’ cookbook which includes flavourful ingredients like salted fish, sesame oil, pepper and belacan chili. Instead of a rice cooker, I made it in a All-in-one cooker, or an ‘instapot’.
But when I first started cooking, I have very little kitchen appliances and just wanted to make this dish with the bare minimum ingredient. To find out the simplest way to make this recipe, I compared my family’s recipe and a few from the Internet such as Nookcook’s. With all the information I gathered, I remove ingredients that I believe is not necessary such as lap cheung (chinese sausage) or salted fish.
You don’t need a claypot, but you do need a rice cooker and a grater. The preparation time is quick (10 min) and it should be ready in 35 minutes in a rice cooker. You probably have most of the ingredients you need at home. If you don’t normally cook and have very little seasonings in your home, you should like this one.
- 400 – 600 g Boneless chicken thigh, chopped into bite-sized pieces
- 1 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- 4 tbsp Light soy sauce
- 2 inches Ginger (about the size of two thumbs)
- 4 pcs Dried shiitake mushrooms
- 2 rice cups White rice
- 2 rice cups Water