Ingredients with Measurements:
- 1 1/2 cups of jasmine rice
- 1 1/2 cups of water
- 1/2 pound of boneless, skinless chicken thighs, cut into small pieces
- 2 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of sliced scallions
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 small bowl, mix together the soy sauce and oyster sauce. Set aside.
3. Heat the vegetable oil in the claypot over medium-high heat. Add the minced garlic and sauté until fragrant.
4. Add the chicken pieces to the claypot and stir-fry until they are browned on all sides.
5. Add the rice to the claypot and stir to combine with the chicken.
6. Pour the soy sauce and oyster sauce mixture over the rice and chicken. Add the salt and black pepper. Stir to combine.
7. Pour the water over the rice and chicken. Cover the claypot with a lid and bring to a boil over high heat.
8. Reduce the heat to low and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
9. Turn off the heat and let the claypot sit for 5 minutes.
10. Sprinkle the sliced scallions over the top of the rice and chicken before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 375
Fat: 10g
Carbohydrates: 48g
Protein: 20g
Sodium: 1040mg
Sugar: 1g
Fiber: 1g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Jasmine rice can be substituted with any other type of rice.
- Vegetable oil can be substituted with any other type of cooking oil.
- Scallions can be substituted with chopped cilantro or parsley.
Variations:
- Add diced carrots, peas, or corn to the rice for a more colorful and nutritious dish.
- Use different types of sauces, such as hoisin sauce or teriyaki sauce, for a different flavor profile.
- Add a beaten egg to the rice during the last 5 minutes of cooking for a richer and creamier texture.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the rice from becoming too sticky.
- Cut the chicken into small pieces to ensure that it cooks evenly and quickly.
- Use a heavy-bottomed pot or a claypot to prevent the rice from burning or sticking to the bottom.
- Let the claypot sit for 5 minutes after cooking to allow the flavors to meld together.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water or chicken broth to prevent it from drying out.
Presentation ideas:
Serve the claypot chicken rice directly from the claypot for a rustic and authentic presentation.
Garnishes:
Garnish with additional sliced scallions, chopped cilantro, or sesame seeds.
Pairings:
Pair with a side of steamed vegetables, such as broccoli or bok choy, for a balanced meal.
Suggested side dishes:
Steamed vegetables, egg rolls, or a side salad.
Troubleshooting advice:
- If the rice is not fully cooked after 20 minutes, add a splash of water and continue cooking for an additional 5-10 minutes.
- If the rice is too dry, add a splash of water or chicken broth and stir to combine.
Food safety advice:
- Make sure the chicken is fully cooked before serving to prevent foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Claypot chicken rice is a traditional Chinese dish that originated in southern China. It was traditionally cooked over an open flame in a claypot, which gave the rice a smoky and earthy flavor.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a main course.
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Region: Chinese