Claypot Rice

Name: Claypot Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 500 g (1 lb) boneless chicken meat, cut into bite-sized chunks; 6 dried black Chinese mushrooms, soaked to soften, stems discarded, caps quartered; ½ tablespoon cornstarch; 1 teaspoon sugar; 1 teaspoon black soy sauce; ½ teaspoon ground white pepper; ½ teaspoon sesame oil; 3 tablespoons oyster sauce; 1 spring onion, thinly sliced, to garnish (optional); 1 tablespoon soy sauce; 1 tablespoon rice wine; 1 sweet dried Chinese sausage (lap cheong), sliced; 1½ cups (375 ml) chicken stock or ½ teaspoon chicken stock granules dissolved in 1½ cups (375 ml) hot water; 4 cm (1½ in) fresh ginger, peeled and thinly sliced; 1 sweet dried Chinese sausage (lap cheong), sliced; 2 cups (400 g) uncooked long-grain rice, washed and drained; 1 tablespoon oil; 1½ cups (375 ml) chicken stock or ½ teaspoon chicken stock granules dissolved in 1½ cups (375 ml) hot water; 1½ cups (375 ml) chicken stock or ½ teaspoon chicken stock granules dissolved in 1½ cups (375 ml) hot water

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

A simple Cantonese one-pot dish, in which rice is cooked in a claypot with succulent chunks of chicken, fragrant Chinese sausage, black mushrooms and seasonings. The Chinese believe that a claypot is essential to ensure the correct flavour and fragrance of this dish, though any other type of covered earthenware container could be used.

Ingredients

500 g (1 lb) boneless chicken meat, cut into bite-sized chunks
6 dried black Chinese mushrooms, soaked to so

Asia
Singapore
Main course
Street Food
South East Asia

Method

Combine the Marinade ingredients in a small bowl and pour over the chicken and mushrooms, and mix to coat them well. Set the chicken and mushrooms aside to marinate for at least 2 to 4 hours.
Heat the oil in a large seasoned claypot over high heat and stir-fry the drained rice for 2 minutes in the oil until lightly browned. Add the chicken stock, bring to a boi