Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 lb of boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons of soy sauce
- 1 tablespoon of dark soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1-inch piece of ginger, peeled and minced
- 2 green onions, thinly sliced
- 2 tablespoons of Shaoxing wine
- 1 teaspoon of sugar
- 1/4 teaspoon of white pepper
- 1 cup of chicken broth
- 2 tablespoons of cornstarch
- 2 tablespoons of water
- 2 shallots, thinly sliced
- Vegetable oil for frying
Special equipment needed:
- Claypot or heavy-bottomed pot with lid
- Frying pan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large bowl, mix together the chicken, soy sauce, dark soy sauce, oyster sauce, sesame oil, and vegetable oil. Let marinate for at least 30 minutes.
3. In the claypot or heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium heat. Add the garlic, ginger, and green onions and sauté until fragrant, about 1 minute.
4. Add the chicken and cook until browned, about 5 minutes.
5. Add the Shaoxing wine, sugar, and white pepper and stir to combine.
6. Add the rice and chicken broth and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Cook for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
8. In a frying pan, heat enough vegetable oil to cover the bottom of the pan over medium-high heat. Add the sliced shallots and fry until crispy and golden brown, about 3-4 minutes. Remove from the pan and drain on a paper towel.
9. In a small bowl, mix together the cornstarch and water. Add the mixture to the claypot and stir to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened.
10. Serve the claypot chicken rice with the crispy shallots on top.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for cooking the chicken and rice, medium-high heat for frying the shallots.
Serving size:
4 servings
Nutritional information:
Calories per serving: 520
Fat: 14g
Carbohydrates: 67g
Protein: 28g
Sodium: 1080mg
Sugar: 3g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Jasmine rice can be substituted with any type of long-grain rice.
- Dark soy sauce can be substituted with regular soy sauce.
Variations:
- Add vegetables such as carrots, peas, or mushrooms to the claypot for a more nutritious meal.
- Use different types of protein such as shrimp or tofu.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch.
- Let the chicken marinate for at least 30 minutes for maximum flavor.
- Use a heavy-bottomed pot to prevent the rice from burning.
- Fry the shallots until crispy for added texture and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve the claypot chicken rice in the claypot for a rustic presentation.
Garnishes:
Crispy shallots, sliced green onions, and cilantro.
Pairings:
Steamed vegetables, stir-fried bok choy, or a simple cucumber salad.
Suggested side dishes:
Egg rolls, spring rolls, or dumplings.
Troubleshooting advice:
If the rice is still undercooked after the liquid has been absorbed, add a splash of water and continue cooking until the rice is tender.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Claypot chicken rice is a popular dish in Southeast Asia, particularly in Malaysia and Singapore.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve the claypot chicken rice family-style with chopsticks and small bowls for each person.
Related Categories
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Region: Chinese
Taste: Savory, Umami, Fragrant, Crispy, Comforting