Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 lb of boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 cloves of garlic, minced
- 1 inch of ginger, peeled and minced
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 green onions, thinly sliced
- 1 tablespoon of cilantro, chopped
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Claypot or a heavy-bottomed pot with a tight-fitting lid
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and add it to the claypot.
2. Add water to the claypot and let it soak for at least 30 minutes.
3. In a bowl, mix together the chicken, garlic, ginger, soy sauce, oyster sauce, sesame oil, vegetable oil, salt, and black pepper.
4. Add the chicken mixture on top of the rice in the claypot.
5. Cover the claypot with a tight-fitting lid and place it on the stove over medium-high heat.
6. Cook for 15-20 minutes until the rice is cooked and the chicken is tender.
7. Remove the claypot from the heat and let it rest for 5 minutes.
8. Garnish with green onions, cilantro, and toasted sesame seeds before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Sodium: 800mg
Fiber: 2g
Sugar: 1g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
- Jasmine rice can be substituted with long-grain white rice or brown rice.
Variations:
- Add vegetables such as carrots, peas, or bell peppers to the chicken mixture.
- Use different proteins such as shrimp, beef, or tofu.
- Add spices such as chili flakes or Sichuan peppercorns for a spicy kick.
Tips and tricks:
- Soaking the rice beforehand helps it cook evenly and prevents it from sticking to the bottom of the claypot.
- Use a heavy-bottomed pot if you don't have a claypot.
- Don't stir the rice and chicken mixture while it's cooking to prevent the rice from becoming mushy.
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 stove over low heat until heated through.
Presentation ideas:
Serve the claypot chicken rice directly from the claypot for a rustic presentation.
Garnishes:
Green onions, cilantro, and toasted sesame seeds.
Pairings:
Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a cucumber salad.
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a little more water and continue cooking for a few more minutes.
- If the rice is overcooked and mushy, reduce the cooking time and use less water.
Food safety advice:
Make sure the chicken is cooked 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. It is traditionally cooked in a claypot over a charcoal fire, but can also be made on the stove.
Flavor profiles:
Savory, garlicky, and gingery with a hint of sweetness from the oyster sauce.
Serving suggestions:
Serve the claypot chicken rice with a side of steamed vegetables or a simple cucumber salad.
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Region: Chinese