Thursday, July 15, 2010

Claypot Chicken Rice @ Rice Cooker Chicken Rice

My sister had a craving for something Malaysian today, in particular, she wanted the local favorite Claypot Chicken Rice. A must try if in Malaysia. This rice and chicken dish is cooked in a claypot, but since we didn't have one handy at home, i cooked it in the electric rice cooker. It does not alter the taste in any way, only that you don't quite get the crisp layer that gets stuck on the bottom of the claypot, which is THE BEST PART of the whole dish!

Of course I immediately said yes to her request as it is one of my favorites as well, and I also have a recipe close enough to the ones you find at the local hawkers in Malaysia. Have made it a couple of times before and simply love it! Recipe courtesy of a blog I follow at She's this really super cooker, Malaysian settled in the States. Love her recipes!

Love America for all these details =P


For rice:
3 cups jasmine rice
4 cups chicken stock

For chicken:
1 pair each of chicken thighs and breasts, cut into medium size
10 shitake mushrooms, stems removed, washed and soaked in warm water
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp Chinese cooking wine
1 tbsp cornflour
1 tsp salt
1 tsp white pepper powder
1 tbsp brown sugar
1 tsp ginger, julienned
1 tbsp garlic, minced
Spring onion, chopped for garnishing


1. In a clean bowl, marinade chicken with all ingredients except for mushrooms and spring onion for 30 minutes.
2. Heat oil in a wok over medium fire, add marinated chicken for 5 mins. Add mushrooms and continue cooking until chicken is cooked through. Turn off heat, set aside.
3. Wash rice and drain well. Cook rice with 4 cups of chicken stock, open lid after 5 to 8 minutes (at this point, there'll be holes on top of rice) and spread cooked chicken on top of rice. Put lid back on cooker and allow to cook completely. Do not open lid immediately, allow to steam for about 10minutes.
6. Finally stir well, and garnish with spring onions. ENJOY!!



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