Claypot Chicken Rice (煲仔雞飯)

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A Sumptuous “One Pot” Meal

Ready : 50 mins [Prep : 15 mins † Cooking : 35 mins † Excluding Marinating Time] Printable Recipe

 

“Claypot chicken rice (煲仔雞飯)” is a very popular Cantonese dish amongst the Chinese community in Malaysia. There is nothing more comforting than a plate of warm, hearty, and fulfilling Claypot chicken rice, eaten together with sliced red chilis and a splash of soy sauce. Traditionally the dish consists of fluffy grains of rice, together with marinated pieces of chicken and sliced Chinese sausages; cooked in a Claypot fuelled by charcoal fire. A generous drizzling of pre-prepared dark sauce, chopped scallions, julienned ginger, and occasionally, salted fish to give this dish that extra flavors. Stir everything together and you are in for a real treat. Here’s The Viand’s take on Claypot Chicken Rice (煲仔雞飯) – cooked in Pyrex Cook Pot.

IngredientS

MAIN :

  • De-boned Chicken Thigh, slice to slightly smaller than bite size. This makes it easier to cook. Traditionally, the chicken is not de-boned, but The VianD does this becos it will help the cooking process w’out worrying uncook chicken.
  • Sliced Sausage and soaked Mushroom.

SIDE :

  • Sliced Shallot, lots of Ginger strips and finely chopped Garlic. Lots of sliced Scallion for garnish.

SAUCE :

  • While U can simply use the normal Light soy, The VianD prefer to mix and flavored a personal sauce. Light soy, Sugar, Sesame oil, White pepper, a touch of oyster sauce, Shaoxing wine and water. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

  • Step 1 : Start by marinating the Chicken with Light soy, Dark soy (for coloring), a little Cornstarch, Sesame oil, Shaoxing wine, Oyster sauce, Ginger strips, finely chopped Garlic, White pepper, Salt and Sugar to taste. Marinate for a couple of hours. Set aside.
  • Step 2 : Rinsed and drained the Rice well.  U wanna kinda get rid of some of the starch – to get fluffy rice. Set aside.
  • Step 3 : Blanch or steam the Chinese Sausage –  lightly score the surface of the Chinese Sausages with a sharp knife (this will create an opening for U to get the outer membrane off). Just for a few minutes. Peel of the outer membrane. Thinly slice the Sausages. Set aside.
  • Step 4 : Optional : Saute the sliced Shallot and Sausages and mushroom till aromatic – abt 3 mins. Extract out and leave the oil. Set aside.
  • Step 5 : Optional : With the same oil, add the Rice, give it a quick stir and mix well (the oil will give U plentiful of flavor).
    ~
    Sauteing the Sausages/Mushroom and Rice is optional. The VainD think this process will help elevates the flavors a little.
    ~
    Then, cook the rice as usual but with a little less water – as the Rice was pre-soaked and some liquid will be released from the Chicken. U certainly do not want soggy Rice.
  • Step 6 : When the Rice is abt 80% cooked (left with a little bubbly water), quickly arrange the Chicken (w’out the marinate sauce) and sliced Sausages/Mushroom on top of the rice. From this point on, DO NOT unlid the rice (this is very important, else U’ll end up with uncooked Chicken). Leave to finish cooking. Let it cook a little longer (maybe abt 30 mins), if U want some “bottom-rice-crust”. These are the best bits…LoL
    ~
    If U R using Electric Rice Cooker, to get a little “Rice crust”, simply reheat the cooked rice 2-3 times (press the reheat button on the Rice-cooker).
    ~
    Just b4 serving, generously drizzle some sauce (make sure everything is dissolved) over the rice, garnish with sliced Scallion. There U have it ! Ur bowl of aromatic savory “ClayPot Chicken Rice” is ready to be served hot

EnD
Copyright © 2014 The VianD · All Rights Reserved

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One Comment Add yours

  1. theviandd says:

    Frankly, the pictures looks better than it taste !! Rice too soggy !!!!

    Like

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