Add 350 milliliters water. Once the rice is cooked, mix the rice together, to incorporate the chicken thoroughly with the rice. Add cooked chicken and gravy into half cooked rice. Traditionally, chicken rice in clay pot is cooked over charcoal to infuse the unique charcoal aroma. It’s not only easier, but cooks more evenly. Use it to cook the rice. Do not discard the water used to soak mushroom as in contains good umami flavour. Claypot chicken rice is one of Malaysian’s favourite dish and can be easily made at home. Once the rice cooker starts to bubble to dry up, start adding the ingredients. Once all the water is absorbed, place mushrooms, lup cheong and marinated chicken over the rice and replace cover. Soak the dried mushroom with hot water to rehydrate them. There are many variation of it. You probably have most of the ingredients you need at home. Drizzling sauce (mix together): 2tbsp oyster sauce, 1tbsp dark soy sauce, 2tbsp light soy sauce and 2tsp sesame oil. As every rice cooker is different, the cooking time varies. 4. I normally plan my meals ahead and marinate it the night before. A general rule is cover the rice with water until reaches the first line of your index finger fr the top layer of rice. The ingredients. Turn the heat off, and remove the wok from heat. You’ll get good flavour from the soy, salted fish and. Marinate it for 1 hour or overnight with 1 tbsp light soya sauce, 2 tsp oyster sauce, ¼ tsp dark soya sauce, 1 tbsp ginger juice, 2 tsp sesame oil, 1 tbsp Shaoxing wine, 1 tsp cornflour, ½ tsp sugar and ¼ tsp white pepper. Note that the rice is not yet cooked at this … When I first made this dish, I used chopped chicken with parts like thigh and drumsticks as that was what I had in hand. Claypot Mushroom Chicken Rice. Cook 2 cups of rice + 2 cups of water in rice cooker. Claypot chicken rice is traditionally cooked over a charcoal stove, giving the dish its distinctive smoky flavor and imparting a crispy bottom crust. Once the mushrooms have plumped up, drain and squeeze the excess water and slice it. Claypot chicken rice. Add in grain rice and mix evenly. When I am in a rush, I soak it in hot water and slice it with a sharp knife. Pour the marinated mushrooms and chicken evenly over the top of the rice--if there's excess liquid at the bottom of the … Very easy ‘claypot’ chicken rice in rice cooker (6 ingredients) – JewelPie, Malaysian Belacan Chili – New Malaysian Kitchen, Dried Chinese Mushrooms (Shittake Mushrooms) – New Malaysian Kitchen, Dried Chinese Mushrooms (Shiitake Mushrooms) – New Malaysian Kitchen, Knife + chopping board (to chop chicken and mushrooms), 400 - 600 g Boneless chicken thigh, chopped into bite-sized pieces, 2 inches Ginger (about the size of two thumbs). 500g chicken breast, cut to smaller chunks (marinated with 1 tbspn sesame oil, 1 1/2 tsp dark soya sauce, 1 1/2 tbspn oyster sauce, a pinch of salt and a dash of pepper for at least 1/2 hour) The timing given above is a rough estimate. Turn off heat. 8.5 inch claypot. Give it a stir in between the cooking cycle. Pingback: Very easy ‘claypot’ chicken rice in rice cooker (6 ingredients) – JewelPie, Pingback: Malaysian Belacan Chili – New Malaysian Kitchen, Pingback: Dried Chinese Mushrooms (Shittake Mushrooms) – New Malaysian Kitchen, Pingback: Dried Chinese Mushrooms (Shiitake Mushrooms) – New Malaysian Kitchen, Your email address will not be published. Best serve with chopped spring onions, salted fish and belacan chili. Stir the ingredients to mix well. In the meantime, marinate the chicken with the ingredients in Gp B. If you’re eating it without condiments and normally prefer your dishes a bit salty, you may need to add a little bit more soy sauce for more intense flavour. Soaked the Chinese sausage (lap cheong) with hot water to remove the waxy coat for about 2 minutes, after that you can remove the outer skin easily and slice it thinly. Note that a metric ‘cup’ is 250 ml. Ingredients for the marinade: 1/2 tsp dark soy sauce, 2 tbsp oyster sauce, 1/2 tsp ground white pepper, 1 tsp sesame oil, 2 tsp corn flour, 2 tbsp Shao Hsing wine and a pinch of salt. Cook as per ur rice cooker function. To keep up with our busy lifestyle, I enhance classic recipes using science & modern appliances to create easy, healthy & tasty meals. Serve hot. Place the chicken and mushrooms on top of the rice and press the "START" button on the rice cooker. This is the best salted fish. All I wanted then is a quick, fuss-free and filling dinner. Rinse rice and drain well. I love pairing this dish with fried salted fish and. Drain rice and add into a medium sized dutch oven (or clay pot). Add in marinated chicken meat and fry for 2 mins. Do not pour in the remaining marinade sauce. At the … You could also soak it overnight. You don’t need a claypot, but you do need a rice cooker and a grater. In southern states of Kerala, Andra Pradesh and Tamil Nadu in India, the traditional cooking pot, known as chatti, is used to cook numerous items from chicken … We cooked this simple Claypot Rice in a rice cooker yesterday which lasted us for lunch and dinner. Chinese-style (sand pots, 砂煲) ones can be found in some Asian markets or online. But starting a charcoal flame at home just isn't very feasible, so the best way to replicate this dish is to use a rice cooker. The preparation time is fast (10 min of rinsing rice, chopping chicken, pouring sauces and slicing mushroom). However, its’s best to use chicken thigh and chopped it into smaller pieces. How to Cook Claypot Chicken Rice With Rice Cooker. If you want to cook chicken rice, all you need is a clay pot and some simple ingredients, or you can use the electric rice cooker to accomplish the job. Put a slice into a small plate. Learn how your comment data is processed. You can place the salted fish on top to cook together. Claypot Chicken Rice An Age-Old Cooking Tradition with a Harmonious Blend of Flavors. Marinate 600 g chopped chicken thigh & 4 sliced mushroom in 1 tbsp dark soy sauce + 2 tbsp of oyster sauce + 4 tbsp light soy sauce + grated 2 inches ginger . Keep covered and cook for another 5 minutes. Add some oil and pan fried the gingers, shallots, garlic until slightly brown, add in the mushroom slices, stir fried for 1 minute, add in chicken and pan fried for 1 minute on each side, add in Chinese wine followed by the rest of the seasonings. Claypot Chicken Rice is a very popular one-pot meal among the Chinese community in Malaysia. Add in the amount of water required to cook the rice (eg 2 cups rice will need 2 cups of water). If you don’t normally cook and have very little seasonings in your home, you should like this one. Add rice, water and all ingredients under rice into rice pot. How to enjoy authentic claypot chicken rice Cook the rice … Rice Cooker Claypot Chicken Rice Serves 6 (we are small eaters) Ingredients: 2 cups of uncooked rice. Claypot chicken rice is one of Malaysian’s favourite dish and can be easily made at home. After 25 min add in marinated chicken, sauce & mushroom. In this even simpler recipe, I grate ginger directly into marinated chicken. ... marinated chicken) into the rice cooker pot. Tastewise is as good as cooked in an actual claypot minus the charred rice of course. And chicken is traditionally the choice of meat, to go with long-grain rice. Required fields are marked *. Rinse rice and add water (or according to your normal amount) into rice cooker. Add the Chinese sausage (lap cheong) on top. Gently stir just the ingredients in the pot but not the rice… This one pot dish can serve many people depending on the capacity of your rice cooker. But whichever cup you use, as long as you stick to 1:1 ratio of rice to water, you’ll be fine. Cover up and let it all cook together. The only one I currently own is my 9 3/4 inch Donabe (a Japanese clay pot). Although it is traditionally cooked in a clay pot, many use the electric rice cooker these days … Best serve with chopped spring onions, salted fish and belacan chili. Add the chicken together with the ginger slices on top piece by piece. Continue cooking. In the rice cooker, cook the rice according to the manufacturer's instructions. Then let the rice cooker do its work and wait for about 35 minutes for your one-dish meal. Do measure the rice using the cup that comes along with your rice cooker. Marinate 600 g chopped chicken thigh & 4 sliced mushroom in 1 tbsp dark soy sauce + 2 tbsp of oyster sauce + 4 tbsp light soy sauce + grated 2 inches ginger . Enjoy! Continue to “Keep Warm” for another 15-20 minutes to be sure that the chicken is cooked. To find out the simplest way to make this recipe,  I compared my family’s recipe and a few from the Internet such as Noobcook’s. Let it cook for 15 min. If you can, marinate the chicken for a longer time so that it has more flavour. Mix well and press cook to start cooking the rice. Ingredients for the marinade: 1/2 tsp dark soy sauce, 2 tbsp oyster sauce, 1/2 tsp ground white pepper, 1 tsp sesame oil, 2 tsp corn flour, 2 tbsp Shao Hsing wine and a pinch of salt. Cooking claypot chicken rice in a rice cooker may not be authentic or give that burnt fragrant from the charred rice but it is more practical for most of us who have busy lives. Once the rice is cooked, place marinated chicken on top of the cooked rice and pour 5 tbsp of the marinate into cooked rice. Add rice to … Cook using the rice cooker. Please pardon me for stating the obvious, but to really appreciate the authentic flavours of claypot chicken rice, it really is best cooked in a claypot. Oh wow! Bring to boil and cook till the water is absorbed, about 10 mins. We need to eat healthily so I added this Hong Kong baby choy sum. Once the rice in the cooker starts to bubble, mix-in the chicken mixture and cover until cooked. Wash and drain 200g Heavenly rice. As dried shiitake mushroom takes a while to soften when soak, you can considered freezing soaked and sliced mushrooms. Half-way through the cooking process, add in chicken mixture and chinese sausages. Method. I created a really delicious one in my ‘One Pot Wonders’ cookbook which includes flavourful ingredients like salted fish, sesame oil, pepper and belacan chili.Instead of a rice cooker, I made it in a All-in-one cooker, or an ‘instapot’. If you don’t have a grater, you can julienned or slice the ginger thinly. Nowadays most of us use either an electric or gas stove at home. This traditional claypot dish needs slow cooking, so don’t worry about the crusted burned rice at the base of the pot – these are actually the best bits of the dish, adding a satisfying crunch to every bite. Set rice cooker to regular cooking and cook for 10 minutes. Garnish the vegetables on the side and mix some salted fish eat together with the rice. Wash and rinse rice. Add rice and water to the bottom of a rice cooker. Claypot chicken rice is easy to prepare and tastes absolutely delicious. Add Heat … Serve hot with a … Blanch the veges in hot water with some salt in it. Add the rice into the pan/wok, stir until well combined. Once the rice is cooked, remove the salted fish and set aside. Rice (after chicken has been marinated and just before you begin cooking the chicken) Wash rice. Lower the heat to just below medium and cook the rice for about 25 mins, rotating the claypot every few minutes by tilting the claypot on 4 sides, so that the rice at the bottom will not get burnt. Discard it. I cook with fresh ingredients & natural seasonings. With all the information I gathered, I remove ingredients that I believe is not necessary such as lap cheung (chinese sausage) or salted fish. Traditionally, as the name suggests, Claypot Chicken Rice is made in a claypot. My favourite version is in my ‘One Pot Wonders’ cookbook which includes flavourful ingredients like salted fish, sesame oil, pepper and belacan chili. Cook the rice to semi cooked for about 15-20 minutes, then place the chicken meat and Chinese sausage on top and … After 25 min add in marinated chicken, sauce & mushroom. Close the rice cooker lid and let it cook for another short while. However, your rice cooker comes with a ‘rice cup’ that is about 160  ml. Cut the chicken into bite size and marinade the chicken with all the ingredients in page 2. Cook 2 cups of rice + 2 cups of water in rice cooker. Strain and add to claypot with equal amount of water. Sign up to receive a FREE e-book: 'Guide To Cook & Eat Healthy'. No claypot also can cook up this dish. Dish up into rice cooker and press the White Rice function. I also made ginger juice. After the rice has cooked for 30 minutes, add the dried shrimp and Chinese sausage into the rice cooker. This site uses Akismet to reduce spam. For example, if your rice cooker’s rice cooking function is 30 minutes per cycle, you can check the rice cooker at say 20 minutes after you started the cooking. Add few drops from the drizzling sauce on the vegetables. This halal version fills about 3-4 hungry people. Allow … Place rice into rice cooker inner pot and add in water. In a heap, add fried ginger, garlic, and shallot on top. This portion is enough for 3-4 hungry man. When the rice cooker function is off, the steam will continue to cook the chicken meat and therefore, served only 10-15 minutes later. It is something like steaming chicken in the rice cooker. NEW MALAYSIAN KITCHEN - EASY HEALTHY TASTY, Char Kway Teow & Satay Cooking Class in Kuala Lumpur, Nasi Lemak & Ayam Goreng Berempah Cooking Class in Kuala Lumpur, Hainanese Chicken Rice Cooking Class in Kuala Lumpur KL, Curry Laksa & Yong Tau Foo Cooking Class in Kuala Lumpur KL, Wantan Mee and Char Siew Cooking Class in Kuala Lumpur, Nyonya Kuih Cooking Class in Kuala Lumpur, 2-days Intensive Cooking Class in Kuala Lumpur. I believe that eating healthy is eating traditionally. But when I first started cooking, I have very little kitchen appliances and just wanted to make this dish with the bare minimum ingredient. Add … And mix the rice together to incorporate all the ingredients and sauce thoroughly with the rice. It’s ok if you can’t marinate it for long. For the rice, start by combining the rice, chicken stock, salt, and oil in your clay pot. Let it cook for 15 min. Add couple slices of gingers and marinade it for at least 30 minutes. Place the chicken fillets, sausages and mushrooms on top and cover to cook til the rice is done. Heat the oil in a wok or a deep frying pan, then add the garlic and ginger, frying until fragrant. To make the dish healthier, add some vegetables such as long beans and garnish with spring onions. Your email address will not be published. Instead of a rice cooker, I made it in Philips All-in-one cooker, or an ‘instapot’. 😍, All guides © 2020 their respective authors. You can also make this meal in a rice cooker … There are many variation of it. I decide to use my electronic pressure cooker to cook a cheat claypot chicken rice.. lol I use chicken cutlet, about 350g (a mixed of tight, drumstick and some breast meat) chopped into bite-size chunks. You can substitute with baby KaiLan or simply by just sprinkle scallion on top. Using the same pan, add in mushroom and fry in the sausage oil residue. Rule is cover the rice with water until reaches the first line of your finger. 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Shiitake mushroom takes a while to soften when soak, you ’ ll be fine their respective authors manufacturer instructions. That the chicken thoroughly with the rice cooker that it has more.! Cooks more evenly ’ that is about 160 ml absorbed, about 10 mins start '' button on the and...

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