Saturday, January 6, 2018

Claypot Chicken Rice With Mushroom

It has been quite a while since I last cook claypot chicken rice with mushroom . I remembered the last time I cooked this one dish meal, I used the rice cooker .  Claypot chicken rice is a popular one dish meal among the locals here and are traditionally cooked in a claypot over charcoal stove but many use the rice cooker these days for convenience sake.  I had a sudden itch to cook this one dish meal using my favourite claypot and hence this is what I am sharing today with you my simplified version of claypot chicken rice.  I am not a fan of the chinese sausage /' lap cheong ' so I omitted it and add more chinese black mushrooms instead.

Cooking rice in a claypot over the gas stove can be quite challenging as I am not sure whether the rice will be perfectly cooked through or it can turn out to be too soggy.  Too much water or too little water can be a disaster.  To make claypot chicken rice , the rice has to be well cooked and dry . A soggy texture will not do.  I am glad that I managed to get it right.  I used deboned chicken breast and wings , seasoned with sesame oil, oyster sauce, chinese cooking wine and ginger juice.  I prefer to cook the chicken meat and chinese mushroom first before adding to the rice, as I am afraid that my rice will be burnt by the time the chicken meat is cooked through.  I fried some chopped garlic to make crispy fried garlic and also chopped some spring onions . They are perfect garnishes for this one dish meal.  This claypot rice will taste even better if cooked under charcoal fire but for home cooking , gas stove would be fine for me :)

season the deboned chicken breast meat with
oyster sauce, thick soy sauce, sesame oil, pepper, 
chinese cooking wine and ginger juice

leave to rest for 30 minutes before

stir fry till the sesoned chicken meat and 
chinese mushroom are cooked

cook the rice with chicken stock under medium low heat,
and once the rice is almost cooked, put in the
cooked chicken meat and mushroom onto
the surface , spread out and sprinkle the remaining ginger juice
 over the chicken meat. Cover with lid
and continue to cook over low heat 
for a further 15 minutes

once the rice is done, give it a quick stir mix before serving

garnish with crispy fried garlic and chopped spring onion

Claypot Chicken Rice With Mushroom
( for 3 persons)


2 cups of long grain rice - rinsed and drained
2 1/2 cups / 600 ml chicken stock 
2 chicken breast  - deboned and cut into small pieces
2 chicken wings - each wing cut into 3 pieces 
 ( season the deboned chicken breast pieces and wings pieces with the seasoning for 30 mins)
8 pieces of chinese black mushrooms - soaked and trim off stem, rinsed and drained

1 tbsp of vegetable oil

Seasoning (A)
2 tbsp of oyster sauce 
2 tsp thick soy sauce
1 tsp sesame oil
1/2 tsp freshly ground white pepper
2 tbsp chinese cooking wine
2 tbsp ginger juice - keep 1 tbsp for use later when rice is cooked

some chopped spring onions
crispy fried garlic


1. Season the chicken pieces with  seasoning (A) for 30 mins.
2, Heat up wok, add in a tbsp of vegetable oil and stir fry the seasoned chicken pieces and chinese mushrooms till cooked. Dish up and leave aside.
3. Add 600 ml chicken stock and rice into claypot, boil  rice under medium low heat with lid on until rice is almost cook. Add in the cooked chicken meat and mushrooms , spread them out evenly over the surface of the rice, pour in the remnant ginger juice over the meat and cover lid again.  Cook for another 10 mins. Off heat and rest the rice for 5 mins.  Give it a quick stir mix before serving.  Garnish with crispy fried garlic and spring onions.

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