Asian > Chinese > Claypot

Claypot Chicken Rice with Chinese Herbs Recipe

Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 pound of boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of dark soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of ginger, minced
- 1 tablespoon of garlic, minced
- 1 tablespoon of Chinese herbs (dang gui, huai shan, and goji berries)
- 1 cup of chicken broth
- 1 scallion, chopped
- Salt and pepper to taste

Special equipment needed:
- Claypot or a heavy-bottomed pot with a lid

Step-by-step instructions:

1. Rinse the rice and soak it in water for 30 minutes.
2. In a bowl, mix the chicken with soy sauce, oyster sauce, dark soy sauce, sesame oil, Shaoxing wine, ginger, garlic, and Chinese herbs. Marinate for at least 30 minutes.
3. In a claypot or a heavy-bottomed pot, add the rice and 2 cups of water. Bring to a boil over high heat.
4. Add the marinated chicken on top of the rice. Pour in the chicken broth.
5. Cover the pot and reduce the heat to low. Cook for 20-25 minutes or until the rice is cooked and the chicken is tender.
6. Turn off the heat and let it rest for 5 minutes.
7. Garnish with chopped scallions and serve hot.


Time:
Preparation time: 40 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Fat: 10g
Protein: 25g
Carbohydrates: 65g
Sodium: 800mg
Fiber: 2g

Substitutions for ingredients:
- You can use bone-in chicken thighs instead of boneless chicken thighs.
- If you don't have Chinese herbs, you can use dried shiitake mushrooms or Chinese sausage.

Variations:
- You can add vegetables such as carrots, peas, or bok choy to the rice.
- You can use pork or beef instead of chicken.

Tips and tricks:
- Soaking the rice before cooking will help it cook evenly.
- Marinating the chicken will add flavor to the dish.
- Use a heavy-bottomed pot to prevent the rice from burning.
- Don't lift the lid while cooking to prevent the steam from escaping.

Storage instructions:
- Store the leftover rice in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, add a splash of water to the rice and microwave for 1-2 minutes or until heated through.

Presentation ideas:
- Serve the claypot chicken rice in the claypot for an authentic presentation.

Garnishes:
- Chopped scallions

Pairings:
- Chinese tea

Suggested side dishes:
- Stir-fried vegetables
- Steamed dumplings

Troubleshooting advice:
- If the rice is not cooked, add more water and continue cooking.
- If the rice is burnt, remove the burnt layer and transfer the remaining rice to a new pot.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.

Food history:
- Claypot chicken rice is a popular dish in Southern China and Southeast Asia.

Flavor profiles:
- Savory, umami, and slightly sweet.

Serving suggestions:
- Serve the claypot chicken rice with a side of stir-fried vegetables and steamed dumplings.

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Region: Chinese

Taste: Savory, Aromatic, Comforting, Umami, Fragrant