Traditionally, claypot rice is one pot rice meal as in this recipe; rice is baked with simple and economical ingredients. The crispy party of the rice at the bottom of the claypot is what is savored most.
Ingredients
3 boneless chicken thighs, cut into bite size
1 Lap Cheong ( chinese sausage) cut into thick slice diagonally
2 tbsp dark soy sauce
1 tbsp ginger, minced
1 tbsp cooking wine
1 tbsp sugar
1/2 tbsp sesame oil
1/2 tbsp corn starch
1/2 cup scallions, sliced and 2 extra stalks for garnish, chopped
3 cups long grain rice, washed until water is clear than drained
6-7 cups chicken stock
1 tsp salt
1 tbsp oil
salt and pepper
To prepare
1. in a bowl, combine chicken and lap cheong with dark soy sauce, ginger, sugar, sesame oil , cornstarch and scallions
2. Marinate, refrigerated for at least 30 mins
3. in the pan, stir fry the chicken until it's medium cooked. put aside
3. In a pan add peanut oil, rice and salt, gradually bring to high heat, saute the rice until the rice becomes quite translucent.
4. Move the rice into the claypot , Add chicken stock, up to 11/2 inch above the level of the rice and season with salt and pepper.
5. Gradually bring to boil then reduce heat to simmer until the stock has evaporated to the rice level.
6. Add the already marinated chicken and sausage, stir well into the rice, cover the claypot
and cook for about 10-15 mins.
( you can put it into the oven for additional 10 mins in 60 degree)
7. Garnish with chopped scallions, and serve with soy sauce and chopped chilli.
This entry was posted
on Wednesday, January 20, 2010
and is filed under
Asian,
chicken
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