Em’s Claypot Chicken Rice (沙煲饭)

I have always been crazily fascinated by Emily’s blog. It is a treasure trove of easy-to-cook authentic Asian dishes that she has tried, tested and faithfully recorded since July 2010. I should also mention that it is no mean feat that majority of her dishes were prepared during her time abroad in the U.S. – which makes it technically more difficult to obtain certain ingredients (as compared to Singapore). My primary school pal really has some amazing cooking talent.

I decided to cook this one-pot dish one Saturday for a cook-in brunch with the Taipei Boot Camp team mates. Cooking ‘claypot rice’ with a rice cooker is such a brilliant idea! (though mum was initially rather cynical about it – “how can claypot rice cooked in a rice cooker taste good?”)

Well, I hope the request for 2nd servings by my beloved guests during brunch proved her wrong..teehee.

I have copied Em’s recipe and pasted it below. The only thing I twiddled with was the amount of sauces that went into the marinade. Mine went easier on the ‘saltiness’ of the dish. For the original deal (with step-by-step pictorial instructions and all), please visit the site here.

Serving Size: 4

Ingredients

  • 2 chicken legs, deboned, deskinned and cut into one inch pieces
  • 2 Chinese sausages (ideally, 1 Chinese sausage and 1 Chinese liver sausage)
  • 1 tablespoon salted fish, fried (optional)
  • 2 cloves garlic, crushed
  • 6 slices ginger
  • 10 dried shiitake mushrooms, soaked (I substituted these with two packets of enoki mushrooms)
  • 1 1/2 cups white rice (uncooked)
  • 3 or 4 sprigs fresh cilantro
  • 1 stem green onions, chopped
  • water

Ingredients for Chicken Marinade

  • 1.5 tablespoons dark soy sauce
  • 1.5 tablespoons soy sauce
  • 1  tablespoons oyster sauce
  • 3 tablespoons Chinese cooking wine
  • 1 tablespoon sesame oil
  • dash of white pepper

Method

  • In a bowl, marinate the chicken pieces with the marinade. This does not need to be done before hand. (There will be extra marinade.)
  • Slice the Chinese sausages on the bias.
  • In the rice cooker, add the garlic, ginger and sliced Chinese sausages.
  • Turn the rice cooker on and let the Chinese sausages cook and release their fat.
  • Fry the Chinese sausages, ginger and garlic until the ginger and garlic are golden brown.
  • Remove half the Chinese sausages and set aside
  • Add the uncooked rice to the rice cooker, and fry until the rice turns slightly transparent.
  • Add 2 and a half cups of water and a few sprigs of cilantro to the rice cooker.
  • Set the rice cooker on ‘cook’.
  • In a frying pan, pan fry the chicken pieces and excess marinade until the chicken is cooked.
  • When the chicken is cooked, spoon the chicken out of the pan and set aside. Leave the excess marinade in the pan.
  • In the same pan, fry the shiitake mushrooms or enoki mushrooms.
  • When the mushrooms are cooked, remove from pan and set aside.
  • When the rice is cooked, add the chicken, remaining Chinese sausages and mushrooms on top of the rice. If there is excess marinade from the chicken and mushrooms, pour it over the rice in the rice cooker.
  • Add some chopped green onions on top of the rice, chicken and mushrooms.
  • Remove the cover of the rice cooker, and set the rice cooker on ‘cook’ for three to five minutes. Skip this step if you don’t like ‘burnt’ food. (Em highly recommend this step though.)
  • Stir the ingredients with the rice until completely mixed.
  • Serve warm.
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