Ingredient and Portion
Claypot Rice
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All the goodness in a pot.
Average
90 mins
2 rice bowl of long grained rice
2 rice bowl of water
2 pieces of XO Chinese Sausage (sliced and pan fried)
2 pieces of Chicken drumsticks, cut into bites size
6 pieces of dried Shiitake mushrooms
2 cloves garlic, chopped
3 shallots, peeled and sliced
3 pieces of sliced ginger
4 tablespoons of cooking oil
Half teaspoon of sea salt
2 rice bowl of water
2 pieces of XO Chinese Sausage (sliced and pan fried)
2 pieces of Chicken drumsticks, cut into bites size
6 pieces of dried Shiitake mushrooms
2 cloves garlic, chopped
3 shallots, peeled and sliced
3 pieces of sliced ginger
4 tablespoons of cooking oil
Half teaspoon of sea salt
Seasoning
Seasoning ingredients for chicken:
Quarter teaspoon of premium dark soy sauce
1 tablespoon Premium Oyster Sauce
Quarter teaspoon grounded white pepper
1 tablespoon ginger juice
1 teaspoon coarse sugar
1 teaspoon Chee Seng 100% Pure White Sesame Seed Oil
1 teaspoon corn flour
Half teaspoon sea salt
Quarter teaspoon of premium dark soy sauce
1 tablespoon Premium Oyster Sauce
Quarter teaspoon grounded white pepper
1 tablespoon ginger juice
1 teaspoon coarse sugar
1 teaspoon Chee Seng 100% Pure White Sesame Seed Oil
1 teaspoon corn flour
Half teaspoon sea salt
Method
Marinade chicken pieces and set aside for an hour in the refrigerator preferably in Lock and Lock Airtight container.
Heat wok, over medium heat, sauté sliced shallots until light brown. Remove shallot crisps and set aside.
Using the same oil, sauté ginger slices and chopped garlic till brown.
Add in marinated chicken pieces with its juice and sauté for one minute.
Add rice and stir fry for another 3 minutes.
Transfer rice into a porcelain claypot or electric rice cooker. Add the water, half of the shallot crisps and some sea salt. Stir rice to combine.
Put the lid on, and turn on the porcelain claypot/electric rice cooker.
Leave to cook undisturbed for 10 to 15 minutes.
Flake rice once before putting on the lid again and let it cook for another 5 minutes.
When the rice is ready, top with spring onions and shallot crisps.
Serve with Chinese sausages.
Heat wok, over medium heat, sauté sliced shallots until light brown. Remove shallot crisps and set aside.
Using the same oil, sauté ginger slices and chopped garlic till brown.
Add in marinated chicken pieces with its juice and sauté for one minute.
Add rice and stir fry for another 3 minutes.
Transfer rice into a porcelain claypot or electric rice cooker. Add the water, half of the shallot crisps and some sea salt. Stir rice to combine.
Put the lid on, and turn on the porcelain claypot/electric rice cooker.
Leave to cook undisturbed for 10 to 15 minutes.
Flake rice once before putting on the lid again and let it cook for another 5 minutes.
When the rice is ready, top with spring onions and shallot crisps.
Serve with Chinese sausages.
Tips
If the rice is too wet, just remove the lid during the cooking process.
This will help to dry out some of the dampness.
This will help to dry out some of the dampness.
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