2 cups rice, washed and drained
3 cups chicken stock
2 chicken drumsticks cut into pieces (bone in chicken pieces can also be used)
5 Chinese mushrooms, soaked, cut into half
1 Chinese sausage, sliced
1 ½ cm thick salted fish, sliced thinly, fried till crispy (optional)
1 tbsp black soya sauce
4 tbsp garlic oil
Green onions for garnish
Marinade:
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine
1 tsp of ginger juice (grated a knob of ginger and squeeze)
1 tbsp sesame oil
½ tsp pepper
½ tsp sugar
½ tbsp corn flour
Mix chicken, mushrooms with marinade and ginger, season for 30 minutes.
Put rice and chicken stock into a clay pot, cover and bring to boil lower fire and cook with low heat till holes are formed on top. (About 15 minutes)
Spread marinated chickens and mushrooms, Chinese sausage on top, cover and cook with low heat till rice is dry and chicken pieces are cooked (another 15 minutes). Remove from fire.
Sprinkle salted fish on top, cover and leave to stand for 10 minutes till rice is dry and fluffy.
Before serving, sprinkle spring onion , black soya sauce and garlic oil, mix in to combine toppings and rice.
This looks good!
ReplyDeletemmm i love claypot rice!
ReplyDeleteYum! I made this for dinner tonight and it was great! Rave reviews. The kids ate it up! Yeah! I modified it a bit since I didn't have everything...
ReplyDelete1. I didn't have dark/light soys, so I just used dark. What is the difference in taste?
2. For the final soy sauce garnish, I used sweet soy b/c my boys like it.
3. I used only about 2tbsp of garlic oil. I just cooked some garlic in oil on low heat for about 15 min.
4. I cooked the chicken in the sauce in a separate pan a few minutes before the rice was "holey". Then poured it all over the top of the rice. I was worried that it wouldn't cook all the way since I put more chicken and mushrooms than it says. Do you have any suggestions for adding different fillings? More veggies or something?
Also, my mom mentioned to me that this could be cooked in the oven.
YAY!
ReplyDelete1. dark is mostly for color, and it has a thicker consistancy. i have never tasted each kind separately so not sure about the difference in taste.
2. glad your boys liked it!
3. :)
4. very smart of you! i agree it takes a bit more time to cook the chicken all the way though. i think variations are endless. you can try using spareribs, or make a vegetarian version by using muy choy or tofu.
Everytime I make this, I feel so Chinese....Oh, it's so yummy and everyone loves it. Plus, lots of leftovers!
ReplyDelete