Clay Pot Chicken Rice - Without the Clay Pot!
"I believe this recipe is adapted from a Chinese cookbook, I can't remember which one. Usually i just do it from memory. It's really simple, just dump and turn on the rice cooker, and EAT!"
photo by Jenny Sanders
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 cup long grain rice (uncooked)
- 1 cup water
- 2 tablespoons garlic, chopped
- 2 tablespoons onions, chopped
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce (may omit if unavailable)
- 4 pieces boneless skinless chicken (cut to bite sized pieces)
- 10 slices Chinese sausage (may substitute with other sausages in a pinch)
- 1 pinch white pepper
-
garnishes
- 2 tablespoons deep-fried shallots (optional)
- 2 tablespoons scallions, chopped (optional)
directions
- Wash the rice, then stir in the rest of the ingredients except for the garnishes.
- Cook the mixture in a rice-cooker as you normally would for rice.
- Garnish the cooked rice with the shallots and spring onion.
- If you like, drizzle a little more dark soy sauce over and serve.
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Reviews
-
Yummy!!! Other than the chinese sausage, I was happy that most of the ingredients required are usually in my fridge! To give the chicken abit of flavour prior to throwing in into the rice cooker, I marinated it with a tablesp of oyster sauce and sugar for about 30 min whilst i go abt chopping the rest of the ingredients. Didnt use chinese sausage but threw some prawns, frozen peas, carrots, and corn mix. I have also added alittle chinese wine, sesame oil, 1 chilli padi into the rice mix before starting the cooker. So good we went for seconds! Thanks for this no fuss claypot rice recipe, Watermelon! -
Updated Review: This recipe was just okay for me, but the recipe proportions seemed off. I would have liked it better had it used more rice and much less oyster sauce. The oyster sauce was so over powering that I couldn't even finish one bowl of rice and threw the rest away. March 11, 2010 I would like to know the original recipe since I DO have a Clay Pot, but DON'T have a Rice Cooker! It sounds great, though, and I will attempt this one soon. -
This was very well received yesterday. Only differences were I used chicken broth for the water, and doubled all ingrediients except the chicken as was making for family of 6. Still had enough left overs for lunch on Monday for me! I used a enameled cast iron dutch oven to cook mine in the oven for about 1 1/2 hours at 375. I had to add an additional cup water half way through. I think the difference in water may be coming from the fact that a clay pot has absorbed water prior to cooking and is releasing steam into the food. Maybe the extra water is being added that way? I now know I want a clay pot so I can try. Thanks Watermelon was a good meal. -
Great! Will make it again! -
This gets a 5 star from me since my DH loved it. The secret to this meal is in the quality of your chinese sausage. Since we live in a place that has access to a variety of good Chinese sausages, the dish came out splendid. Had to add more broth though (did not use water). I used 5 sausages as 1 doubled the rice and cooked it on my reliable rice cooker.
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Tweaks
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Simple, fast and very delicious. A perfect weeknight meal. My only modifications: I added ginger and used chicken broth instead of water - oh, and I didn't have any sausage on hand. Thanks so much for sharing your recipe, WaterMelon! -
This was very well received - even a picky eater asked for seconds. However, the rice turned out a bit softer than ideal. It may be because I soaked it for an hour or two before cooking, as I am accustomed to do with the cooker. I will reduce the liquid slightly next time. I used a combination of shitake soaking water and chicken broth instead of water. I also stirred in some cabbage a few minutes before it finished cooking, which added a nice contrast plus some color.
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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