Ingredients

  • Serves 4 people
  • 2 boneless chicken thighs (cut into bite size pieces)

  • 2 cups rice (soaked in water for 30 minutes, drained)

  • 4 dried shiitake mushrooms (softened, drained and sliced)

  • 1 chinese sausage (sliced)

  • 4 shallots (sliced)

  • 1 spring onion (sliced for garnish)

  • 2 cloves garlic (chopped)

  • 1 cm ginger (grated)

  • 1 tbsp sesame oil

  • 2 tbsp light soy sauce

  • 2 tbsp dark soy sauce 

  • 1.5 tbsp oyster sauce

  • white pepper

  • 2 tbsp shaoxing wine

  • ½ tsp sugar

  • 1 tsp corn flour

  • 2 ½ cup water

  • 4 tbsp cooking oil

Recipe Courtesy of Asian Food Network

Claypot Chicken Rice with Mushroom

Claypot Chicken Rice with Mushroom is a Cantonese dish that is popular in both Singapore and Malaysia. It is relatively simple and easy to make as it only requires four steps, and you can always switch up the ingredients based on your likings. Many would say that Claypot Chicken Rice with Mushroom is a very flavourful dish as the rice absorbs the essence of the mushroom and chicken grease. Coupled with the tinge of sweetness from the Chinese sausage and oyster sauce, how can this combination get any better!
No Milk
No Milk
No Nuts
No Nuts
With Alcohol
With Alcohol
No Milk
No Milk
No Nuts
No Nuts
With Alcohol
With Alcohol
  • Easy
  • 30 min
  • 30 min
  • 10 min
  • 4 steps
  • 18 Ingredients
  • Easy
  • 4 steps
  • 18 Ingredients
  • 30 min
  • 30 min
  • 10 min

Instructions

  1. Marinate chicken

    • Marinate chicken with garlic, ginger, light soy sauce, white pepper, corn flour, Shaoxing wine, sugar and 1 tbsp oyster sauce.Set aside for an hour. 
    Marinate chicken


  2. Cooking the rice base

    • In a claypot on medium-high heat, add 2.5 cups of water
    • Add rice when water boils, let it cook covered for 5 minutes
    • Add mushrooms and cook for another 3 minutes, covered

    | Add shallot oil by sliding down the sides of the claypot to create a rice crust that is so delicious. 



  3. Adding ingredients

    • Rice should be partially cooked and white, add chicken evenly on top of the rice and switch to medium low heat.
    • Add Chinese sausage and cover. Let this simmer for 10-15 mins, until chicken is cooked.


  4. Fried shallots

    • In a mini pan add shallots to 4 tbsp of cooking oil and fry until golden brown and crispy
    • Separate fried onions and oil to prevent cooking it further and set aside.


  5. Final seasoning sauce

    Combine dark soy sauce, 0.5 tbsp oyster sauce, 0.5 tbsp sesame oil and 1 tbsp fried shallot oil



Plate and Serve!

15 mins later, garnish with spring onions and fried shallots. Drizzle seasoning sauce as desired and mix well before eating.

Plate and Serve!

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