Claypot Chicken and Mushroom Rice
Servings 4 portions
Ingredients
- 200 g chicken thighs
- 5 chinese mushrooms
- 2 cup jasmine rice rinsed and drained
- 1 cube ginger
The Marinade
- Sesame oil
- 1 tbsp light soya sauce
- 1 shot rice wine/brandy
- Salt to taste
- pepper to taste
- pinch of sugar
- 1 tsp corn flour
Instructions
Preparation
- Soak the mushrooms overnight or for at least 2-3 hours
- Slice soaked mushrooms into thin slices
- Debone the chicken and cut into large dice. Place in a medium sized bowl.
- Finely chop the ginger and add to the bowl with the chicken
- Add all the marinade ingredients and mushrooms to the bowl and mix well.
Cooking
- Was the rice thoroughly to get rid of any excess starch
- Cook the rice in a medium sized clay pot.
- Use about 1 1/2 cups of water for every cup of rice.
- Add 1 tbsp oil and bring the rice to boil on a medium heat, uncovered.
- Once the rice starts boiling vigorously, turn down the heat to medium/low and add the chicken mix.
- Cover the rice with a lid and turn heat down to low.
- Simmer for a further 15-20 minutes on a low heat to prevent the rice from burning.
- The rice should form a crispy bottom layer which should be golden brown when cooked.
Serving
- Serve the claypot rice with a bowl of sweetened soy sauce (2 tbsp sugar and 3 tbsp dark soy sauce and some slices of chilli if you like it hot.)
- I would add a garnish of some sliced spring onions when serving and serve it with a few side dishes like stir fried vegetables and some tofu.
Notes
You can change the ingredients that go in this rice. Add some chinese sausages, slices of pak choi, marinated pork ribs, etc.