Ingredients with Measurements:
- 1 cup of jasmine rice
- 1 cup of water
- 1 cup of chicken broth
- 2 chicken thighs, bone-in and skin-on
- 1 tablespoon of vegetable oil
- 1 tablespoon of dark soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of Shaoxing wine
- 1 teaspoon of sesame oil
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of white pepper
- 1/2 cup of sliced shiitake mushrooms
- 1/4 cup of sliced scallions
Special equipment needed:
- Claypot or heavy-bottomed pot with lid
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the jasmine rice in cold water until the water runs clear. Drain and set aside.
2. In a small bowl, mix together the dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper. Set aside.
3. Heat the vegetable oil in the claypot over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5 minutes or until the skin is crispy and golden brown. Flip the chicken and cook for another 2 minutes.
4. Remove the chicken from the claypot and set aside.
5. Add the sliced shiitake mushrooms to the claypot and sauté for 2 minutes.
6. Add the rice to the claypot and stir to coat the rice with the mushroom and chicken juices.
7. Pour in the chicken broth and water. Stir in the sauce mixture.
8. Place the chicken thighs on top of the rice.
9. Cover the claypot with a lid and bring the mixture to a boil over high heat.
10. Reduce the heat to low and simmer for 20 minutes or until the rice is cooked and the chicken is tender.
11. Turn off the heat and let the claypot sit for 5 minutes.
12. Garnish with sliced scallions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the chicken and sautéing the mushrooms, high heat for bringing the mixture to a boil, and low heat for simmering the rice and chicken.
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories per serving: 540
Fat: 22g
Carbohydrates: 54g
Protein: 29g
Sodium: 1,260mg
Sugar: 4g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Chicken broth can be substituted with vegetable broth or water.
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Shiitake mushrooms can be substituted with any type of mushrooms.
- Scallions can be substituted with chopped cilantro or parsley.
Variations:
- Add diced carrots, peas, or corn to the rice mixture for added texture and flavor.
- Use pork or beef instead of chicken.
- Add sliced garlic or ginger to the chicken when cooking for added flavor.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the rice from becoming too sticky.
- Use bone-in and skin-on chicken for added flavor and moisture.
- Do not lift the lid of the claypot while the rice is cooking to prevent steam from escaping and ensure even cooking.
- If using a rice cooker, follow the manufacturer's instructions for cooking rice and adjust the amount of liquid accordingly.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the claypot chicken rice directly from the claypot for a rustic and authentic presentation.
Garnishes:
Garnish with sliced scallions or chopped cilantro for added flavor and color.
Pairings:
Pair with a side of steamed vegetables or a simple salad for a balanced meal.
Suggested side dishes:
- Steamed broccoli or bok choy
- Mixed greens salad with a citrus vinaigrette
- Stir-fried green beans with garlic and soy sauce
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water and stir to combine.
- If the rice is too wet, remove the lid and let the mixture cook for a few more minutes until the excess liquid evaporates.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Claypot chicken rice is a popular dish in many Asian countries, including China, Malaysia, and Singapore. It is traditionally cooked in a claypot over a charcoal stove for a smoky and earthy flavor.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the soy sauce, oyster sauce, and sugar. The chicken and mushrooms add a rich and meaty flavor, while the scallions provide a fresh and bright finish.
Serving suggestions:
Serve the claypot chicken rice with a side of steamed vegetables or a simple salad for a complete and satisfying meal.
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Region: Chinese
Taste: Savory, Umami, Fragrant, Comforting, Hearty