CLAY POT CHICKEN RICE
Clay pot chicken rice without a clay pot. Be honest who on earth owns a clay pot? A super fast and delicious recipe, featuring the famous lovely tender juicy chicken, paired with its co-star the mushroom over a bed of sweet savory rice.
Easily cooked in a pot and even easier with a rice cooker. A great meal to have and perfectly paired with a batch of bak choy, egg and salted fish.
How to Make a Clay Pot?
200g Chicken Thighs
8 Dried Shiitake Mushrooms
1 Clove Garlic
1te Grated Ginger
1 Cup Raw Rice
2tb Oyster Sauce (Lee Kum kee)
1tb Light Soy Sauce (Lee Kum Kee)
1/2tb Dark Soy Sauce (Lee Kum Kee)
1/2te Sesame Seed Oil
Coriander, Fried Shallots
Give your little chicken a dice up into bite size pieces.
Soak your lovely mushrooms in some hot water for 5 minutes.
Drop the chicken into the marinade and give it a good mix.
Wash 1 cup of rice making sure the rice is free of any dirt and excess starch.
Drain your soaked mushrooms.
In a pot place your cup of washed rice, 1 cup of water, your marinated chicken with the sauce mixture and your mushrooms. Place a lid over the pot and bring to a boil.
Once on a boil, lower to medium heat and let the mixture steam for 10-15 minutes or till the rice is plump and the chicken is cooked.
With a spoon give the mixture a nice stir and serve.
Extra: Best served with some veggie of your choice, egg and any extra condiments you may like to enjoy.
Super Tip: If you own a rice cooker just dump the rice, water, chicken and mushrooms inside and let it GO. Sit back and relax while your food cooks.