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Claypot Chicken & Rice SERVES : 4 | PREPARATION TIME 30 MINUTES | COOKING TIME 35 MINUTES 

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Claypot Chicken & Rice

ABOUT THE RECIPE 

Claypot Chicken Rice is a delicious one-pot meal that can be easily prepared at home. Traditionally, the cooking is done over a charcoal stove giving the dish distinctive flavour. 

METHOD 

Squeeze mushrooms of excess water and trim off tough stalks. Cut mushroom caps into quarters. Combine them with the chicken and marinade with the ginger juice, oyster sauce, soy sauces, sugar, salt, pepper, and sesame oil. Set aside 30 minutes. 
 
Wash rice in several changes of water until water runs clear. Drain and add the water. Bring rice to the boil and cook until most of the liquid has been absorbed. 
 
Add the marinated chicken to the rice, burying it in the rice. Drizzle any remaining marinade over the rice. Cover pan with a tight-fitting lid and leave to cook on low heat for 30 minutes. Do NOT lift the lid off the pan. After 30 minutes, remove lid and fluff rice up with a fork and test the chicken to make sure it is cooked all the way through. 
 
Serve rice hot, garnished with spring onion, and fried shallots. (Optional) serve with a small side dish of finely sliced bird chillies seasoned with light soy sauce and a squeeze of lime juice. 

INGREDIENTS 

4–5 dried Chinese mushrooms, soaked in warm water for 1 hour until softened 
400g chicken, skinned and cut into 5cm pieces 
3cm cube ginger (finely grated – juice squeezed and solids discarded) 
1 Tbsp oyster sauce 
1 Tbsp light soy sauce 
1 tsp dark soy sauce 
2 tsp sugar 
½ tsp salt 
¼ tsp ground white pepper 
2 tsp sesame oil 
1 cup long grain white rice 
2 cups of water 

FOR GARNISHING 

1 stalk spring onion, finely sliced on diagonally 
2 Tbsp crisp fried shallots 
A few bird chillies, finely sliced (optional) 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Claypot Chicken & Rice

ABOUT THE RECIPE 

Claypot Chicken Rice is a delicious one-pot meal that can be easily prepared at home. Traditionally, the cooking is done over a charcoal stove giving the dish distinctive flavour. 

METHOD 

Squeeze mushrooms of excess water and trim off tough stalks. Cut mushroom caps into quarters. Combine them with the chicken and marinade with the ginger juice, oyster sauce, soy sauces, sugar, salt, pepper, and sesame oil. Set aside 30 minutes. 
 
Wash rice in several changes of water until water runs clear. Drain and add the water. Bring rice to the boil and cook until most of the liquid has been absorbed. 
 
Add the marinated chicken to the rice, burying it in the rice. Drizzle any remaining marinade over the rice. Cover pan with a tight-fitting lid and leave to cook on low heat for 30 minutes. Do NOT lift the lid off the pan. After 30 minutes, remove lid and fluff rice up with a fork and test the chicken to make sure it is cooked all the way through. 
 
Serve rice hot, garnished with spring onion, and fried shallots. (Optional) serve with a small side dish of finely sliced bird chillies seasoned with light soy sauce and a squeeze of lime juice. 

INGREDIENTS 

4–5 dried Chinese mushrooms, soaked in warm water for 1 hour until softened 
400g chicken, skinned and cut into 5cm pieces 
3cm cube ginger (finely grated – juice squeezed and solids discarded) 
1 Tbsp oyster sauce 
1 Tbsp light soy sauce 
1 tsp dark soy sauce 
2 tsp sugar 
½ tsp salt 
¼ tsp ground white pepper 
2 tsp sesame oil 
1 cup long grain white rice 
2 cups of water 

FOR GARNISHING 

1 stalk spring onion, finely sliced on diagonally 
2 Tbsp crisp fried shallots 
A few bird chillies, finely sliced (optional) 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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