Ingredient and Portion
Happy Call Recipe: Claypot Rice
Submit Recipe
1 cup rice
280ml water
2 deboned chicken leg (cut into chunks)
1 Sausage (thinly sliced)
Salted fish, optional (fry with some oil before adding)
Mushroom, optional (soaked and sliced)
腊肉, optional (thinly sliced)
Dark soya sauce
Marinate:
1/2 tsp salt (or to taste)
1 tbsp ginger juice
1 tbsp corn flour
280ml water
2 deboned chicken leg (cut into chunks)
1 Sausage (thinly sliced)
Salted fish, optional (fry with some oil before adding)
Mushroom, optional (soaked and sliced)
腊肉, optional (thinly sliced)
Dark soya sauce
Marinate:
1/2 tsp salt (or to taste)
1 tbsp ginger juice
1 tbsp corn flour
Method
1. Marinate chicken for 30mins
2. Put rice and water into HCP and cook on med heat, turn down to low heat once it boils
3. Add in chicken, sausage and other ingredients when water has almost dried up in the rice and cook for about 15-20mins (check that rice is cooked and dry to preference)
4. To get the charred rice(锅巴), turn up the heat, release the magnetic lock and cook for a few mins.
5. Drizzle with dark soya sauce, mix well and serve.
Note: Release the magnetic lock if rice takes too long to cook and dry or too much water is added.
2. Put rice and water into HCP and cook on med heat, turn down to low heat once it boils
3. Add in chicken, sausage and other ingredients when water has almost dried up in the rice and cook for about 15-20mins (check that rice is cooked and dry to preference)
4. To get the charred rice(锅巴), turn up the heat, release the magnetic lock and cook for a few mins.
5. Drizzle with dark soya sauce, mix well and serve.
Note: Release the magnetic lock if rice takes too long to cook and dry or too much water is added.
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