Asian > Rice > Claypot

Claypot Chicken Rice with Dried Shrimp Recipe

Ingredients with Measurements:
- 1 1/2 cups of jasmine rice
- 1 1/2 cups of water
- 1/2 cup of chicken stock
- 1/2 pound of boneless, skinless chicken thighs, cut into small pieces
- 1/4 cup of dried shrimp, soaked in hot water for 10 minutes and drained
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 2 green onions, thinly sliced

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

Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a claypot or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
3. Add the garlic and ginger and cook for another minute until fragrant.
4. Add the dried shrimp, soy sauce, oyster sauce, and sesame oil. Stir to combine.
5. Add the rice and stir to coat with the sauce.
6. Add the water and chicken stock. Bring to a boil, then reduce the heat to low and cover with a lid.
7. Cook for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.
8. Remove from heat and let it rest for 5 minutes.
9. Fluff the rice with a fork and sprinkle with green onions before serving.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for cooking chicken, low heat for cooking rice
Serving size:
4 servings

Nutritional information:
Calories per serving: 360
Fat: 10g
Carbohydrates: 48g
Protein: 18g
Sodium: 780mg
Sugar: 1g

Substitutions for ingredients:
- Chicken can be substituted with pork or beef
- Dried shrimp can be substituted with fresh shrimp or other seafood
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option
- Oyster sauce can be substituted with hoisin sauce or soy sauce for a vegetarian option

Variations:
- Add vegetables such as carrots, peas, or mushrooms for a more colorful and nutritious dish
- Use brown rice instead of jasmine rice for a healthier option
- Add chili flakes or hot sauce for a spicy kick

Tips and tricks:
- Soak the dried shrimp in hot water before using to soften and remove any excess saltiness
- Use a heavy-bottomed pot to prevent burning and ensure even cooking
- Do not lift the lid while the rice is cooking to prevent steam from escaping and ensure fluffy rice

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 drying out.

Presentation ideas:
Serve in the claypot for a rustic and authentic look, or transfer to a serving dish and garnish with green onions.

Garnishes:
Green onions, cilantro, sliced chili peppers, or fried shallots

Pairings:
Steamed vegetables, stir-fried bok choy, or a simple cucumber salad

Suggested side dishes:
Egg drop soup, hot and sour soup, or wonton soup

Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash of water and continue cooking until done.
- If the rice is too wet, remove the lid and cook on low heat until the excess liquid has evaporated.

Food safety advice:
- Ensure that the chicken is cooked through before adding the rice.
- Store leftovers promptly in the refrigerator.

Food history:
Claypot rice is a traditional Cantonese dish that originated in southern China. It was traditionally cooked over charcoal fires in claypots, giving it a unique smoky flavor.

Flavor profiles:
Savory, umami, slightly sweet, and nutty

Serving suggestions:
Serve hot and enjoy as a main dish.

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Region: Chinese

Taste: Savory, Umami, Salty, Fragrant, Spicy