I love a good rice dish cooked in a claypot. This is the second rice dish I have made using a claypot. I have posted the Tom Yum Prawns Claypot Rice recipe back in May.
Tom Yum Prawns Claypot Rice
Claypot rice dishes make easy and wonderful one-pot dinners. It's very popular in Malaysia and it's a must try whenever you visit Malaysia.
Two of the essential ingredients in the Claypot Chicken Rice are Shitake Mushrooms and Lap Cheong (Chinese Sausage 臘腸).
Two of the essential ingredients in the Claypot Chicken Rice are Shitake Mushrooms and Lap Cheong (Chinese Sausage 臘腸).
Lap Cheong (Chinese Sausage)
Lap Cheong is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned. When I was young, my mum used to steam the Lap Cheong and served it with plain rice for dinner. It's one of the best comfort food from my childhood.
Claypot Chicken Rice Recipe(Adapted from My Kitchen Snippets)
Ingredients
1 Chinese sausage
4 chicken thighs – cut to bite size pieces
2 tbsp oyster sauce
1 tbsp dark soy
2 tbsp light soy
2 cloves of garlic, chopped
1 tsp cornflour
2 tbsp of rice wine
1 inch ginger, julienned
1 tsp of salt
½ tsp of pepper
1 tbsp brown sugar
3 spring onions, chopped finely
5 dried shitake mushrooms, soaked in warm water for 20 minutes
2 cups rice
3 cups chicken stock
Method:- Mix the chicken with all the ingredients except the rice, mushrooms, spring onions and stock. Leave to marinade for at least half an hour.
- Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat for 1 minutes. Add mushroom slices, sliced Chinese sausage. Dish out and put aside.
- Put the rice and chicken stock in the cold claypot and place it over a medium heat with the lid on. Bring to the boil and immediately reduce the heat to a low simmer, then leave the rice to steam for 15 minutes. The rice should be nearly cooked, with little holes in the flat surface.
- Spread the chicken mixture all over the top of the rice, and put the lid back on. Continue to steam over a low heat for another 15 minutes, until the chicken is white and cooked through. Give it a few stir and sprinkle the spring onions over the top and serve piping hot.
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20 comments:
Wow, I am looking forward to winter in HK! Love having claypot rice at those open restaurants when it's brass monkey outside.
I wish we could get decent claypot rice and lap cheong in Holland!
your dish looks good
This looks and sounds delicious Ellie. I love the claypot dishes from Marigolds, so I must bookmark this to try.
That looks super yummy. You have reminded me of my claypot that I have not used for awhile!
Looks delish : D and I know it was too hehe
Frying lap cheong in a pan makes the most sensuous sound mmmm...
Mmm, that looks delicious Ellie (note to self-get claypot). I love the rice that sticks to the bottom :)
WOW this looks great.. you have inspired me to buy a claypot now. I have looked at them but thought it was too hard!
I was just thinking of claypot! Ellie, your food always looks so good. Always!
Lovely rendition of the dish and nice photos. I agree that claypot rice is a wonderfully comforting dish.
i love claypot rice! esp with salted fish ;)
i hope you've received my email btw ellie :)
i remember having many a times in my childhood just rice & lag cheong and soy sauce for dinner - so good :)
I love claypot rice especially with lap cheong (lots of it) and salted fish as well. Best if you can get the original ones cooked in a claypot on top of a charcoal stove. Nothing like eating the crispy blackened rice at the bottom of the pot .. yum!
What a tasty dish!! Looks so delicious!!
Fab even!!
the only time i've had this is in HK, and i've been looking for a good recipe for so long! thanks for sharing.
@ KennyT: I know....so missing Hong Kong claypot rice!! Don't know when I will be able to visit HK again!
@ Rosalind: Thanks! Can't you get them from all the Asian (HK Chinese) grocery shops in Rotterdam? I visited some of them and they are pretty well stocked.
@ Cakelaw: Yum! You try must making it at home. It tastes so good!
@ Penny: Thanks! We inspire each other :p
@ The Ninja: Thanks! Gosh the sound....sizzzzzzz.... and the smell!!
@ Shaz: Thanks! Love yhe rice stick to the bottom too but can't get the real taste without coal fire :(
@ Jo: Hehe!! go and get one. It's not hard to make this delicious dish.
@ The Little Teochew: Can't wait for your claypot dish!
@ Sijeleng: Thanks!
@ Muffinsareuglycupcakes: Thanks! Hubby doesn't like the smell and taste of the salted fish. It's been banned in the house :p. Thanks for your email.
@ Betty: I would eat them even without the soy sauce. YUM!!!
@ Jo: Wow!!! You are making me really homesick now!
@ Sophie: Thanks!
@ Becky: Cool! You can cook it at home now!
Hi there! This is my 1st time writing in ... can't help drooling when I saw your claypot rice!
This is one of my fav dish! When I tried last time I had a few "problems".
1) My claypot cracked ... must be the heat.
2) My rice came out soggy.
3) The chicken was cooked through, but the rice was already burnt on the bottom.
From your recipe/directions, I think I had "solved" my problems. Will get a new claypot and give it a try ... soon!
Thanks!!!
C-O-M-F-O-R-T F-O-O-D!!!!!
Delicious! Made it last night. Be sure to cut the chicken into bite size chunks, and remove skin and bones before cooking in wok.
Hi! Inspired by your recipe, I did a claypot rice with lapcheong and shiitake mushrooms instead! And even though I had no chicken stock, the dish was so flaourful because of the mushrooms and sausage! (:
http://mummyicancook.blogspot.com/2011/02/claypot-rice-with-chinese-sausage-and.html
thanks!
I made this last night for my fiance and a good friend as a test run for a dinner party we're having in 2 weeks (everyone brings a dish from their culture). I used a cast iron pot as we don't have a claypot. Hopefully this maintained the expected taste.
Anyway, after the prep time it was sooo easy to cook and we all agreed it tasted fantastic. It was a nice balance of flavours with the saltiness, gingery/garlic and then textures of tender chicken, the fatty burst of goodness from lap cheong and bitey shiitake mushrooms.
Not to mention the crunchy rice on the bottom! Awesome. It took me back to similar dishes from my childhood.
Result? Test successful. Can't wait to make it for the group! Thank you for the recipe!
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