One-Pot Claypot Chicken Rice Recipe | 瓦煲鸡饭食谱

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Popular Malaysian hawker food recipe: Claypot Chicken Rice. Easy to prepare in a single pot, it features a smoky flavor, layer of crispy burnt rice at the bottom & topped with succulent chicken, shiitake mushrooms, and crispy salted fish. Making it the ultimate comfort food.

Recipe ⬇️

350g (1 1/2 cups) rice, wash & drained
5 shiitake mushrooms, sliced
2 Baby pak choy, cut into half
1 Lap cheong or chicken sausage, sliced
30g salted fish, sliced
Handful chopped scallion
2 teaspoon grated ginger
2 1/2 cups Chicken stock or water

Chicken marinade:
2 chicken thigh, cut into pieces
1 tbsp oyster sauce
1 tbsp soy saouce
1 tbsp dark soy sauce
2 tsp sesame oil
2 tbs chinese cooking oil
1 tbsp cornstarch
Salt to taste (optional)

Sauce for drizzling:
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp shaoxing wine, (Chinese cooking wine) or water

Method:

First, marinate the chicken for about 1 hour, or at least 30 minutes.

Wash and pat dry the salted fish. Cut it into small pieces and fry until crispy. Also fry the lap cheong and set aside.

In a small bowl mix the drizzling sauce, and set aside.

Transfer the washed rice into the claypot and add chicken stock or water. Simmer the rice over low heat until the water is almost evaporated.

At this point, the rice should be nearly cooked. Spread the marinated chicken on top of the rice and grate ginger over the chicken. Cover and cook over low heat until the chicken is cooked through.

Remove the lid and drizzle the prepared sauce over the chicken, then top with shiitake mushrooms and baby pak choy. Cover and continue cooking over low heat for a few more minutes.

Finally, add lap cheong, salted fish, and chopped scallions. Turn off the heat, cover with the lid, and let it steam for a few minutes.

Serve immediately with your favorite chili sauce on the side.

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