Claypot Chicken Rice
Claypot Chicken Rice
Get this quick and easy recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 40 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
  • 2 whole Chicken thighs, deboned and chopped
  • 4 dried Shiitake Mushrooms, soaked in hot water
  • 1 Spring Onion
  • 1 Shallot
  • 2 cloves Garlic
  • 1 centimetre Ginger
  • ¼ cup dried Shrimp
  • 2 cups Jasmine Rice, soaked in water for 30 minutes
  • 2½ cups water
  • 3 tablespoons Cooking oil
  • 1 tablespoon Sesame oil
  • 2 tablespoons Light Soy sauce
  • 1 tablespoon Oyster sauce
  • Salt and Sugar to taste
  1. Marinate chicken with chopped garlic, ginger, soy sauce and oyster sauce. Set aside
  2. In a pan, add a bit of oil and fry shallot and dried shrimp for a couple of minutes before adding sliced shiitake mushrooms. Drizzle sesame oil and set aside
  3. In a claypot, add 2 cups of water and bring to boil. Add soaked rice and let it cook half way through (8 minutes)
  4. Open claypot and add in marinated chicken pieces, topped with the cooked dried shrimp and mushroom. Close the lid and let it simmer for a further 10 minutes until chicken is cooked through
  5. Just before serving, add a dash of light soy sauce and sesame oil. Sprinkle spring onions on top and serve

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