Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 lb of boneless chicken thighs, cut into bite-sized pieces
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of vegetable oil
- 1 tablespoon of dark soy sauce
- 1 tablespoon of light soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of Shaoxing wine
- 1 teaspoon of sesame oil
- 1/4 teaspoon of white pepper
- 1/4 cup of salted fish, chopped
- 2 green onions, thinly sliced
Special equipment needed:
- Claypot or heavy-bottomed pot with lid
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a claypot or heavy-bottomed pot, add the rice and water. Cover and bring to a boil over high heat.
3. Reduce the heat to low and simmer for 10 minutes.
4. In a separate pan, heat the vegetable oil over medium-high heat.
5. Add the garlic and ginger and stir-fry for 30 seconds.
6. Add the chicken and stir-fry until browned, about 5 minutes.
7. Add the dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, sesame oil, and white pepper. Stir to combine.
8. Add the salted fish and stir-fry for another minute.
9. Pour the chicken mixture over the rice in the claypot.
10. Cover the claypot and simmer over low heat for 20 minutes, or until the rice is cooked and the chicken is tender.
11. Remove the claypot from the heat and let it rest for 5 minutes.
12. Garnish with green onions before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Simmer over low heat.
Serving size:
4 servings.
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Salted fish can be substituted with dried shrimp or anchovies.
Variations:
- Add vegetables such as carrots, peas, or mushrooms.
- Use different types of meat or seafood.
- Add spices such as star anise or cinnamon.
Tips and tricks:
- Soak the claypot in water for at least 30 minutes before using to prevent cracking.
- Use a heavy-bottomed pot if you don't have a claypot.
- Stir the rice occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftovers 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 in the claypot itself for a rustic presentation.
Garnishes:
Garnish with thinly sliced green onions.
Pairings:
Pair with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
Stir-fried bok choy, sautéed green beans, or steamed broccoli.
Troubleshooting advice:
- If the rice is not cooked after 20 minutes, add a little more water and continue to simmer until the rice is tender.
- If the chicken is not cooked through, simmer for a few more minutes until it is fully cooked.
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 many Asian countries, including China, Malaysia, and Singapore. It is traditionally cooked in a claypot over a charcoal fire.
Flavor profiles:
This dish is savory and slightly salty from the salted fish, with a hint of sweetness from the oyster sauce and Shaoxing wine.
Serving suggestions:
Serve hot as a main dish.
Related Categories
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Region: Chinese
Taste: Savory, Umami, Salty, Fragrant, Comforting