2 whole chicken thighs (deboned and chopped)
4 dried shiitake mushrooms (soaked in hot water until softened, drained and sliced)
1 shallot (sliced)
2 cloves garlic (chopped)
1 cm ginger (chopped)
1/4 cup dried shrimp (soaked in hot water until softened, drained)
2 cups rice (soaked in water for 30 minutes, drained)
1 tbsp sesame oil
2 tbsp light soy sauce
2 tbsp dark soy sauce
2 1/2 cup water
1 spring onion (sliced)
In southern states of Kerala, Andra Pradesh and Tamil Nadu in India, the traditional cooking pot, known as chatti, is used to cook numerous items from chicken curry and matar paneer masala. These pots are also known as sha guo in China and they can be used for hot pot and steamboat. In Korea, the claypot is called ddukbaegi and is used to serve soup in various Korean restaurants. Known as palayok in the Philippines, these claypots are used to cook various proteins and vegetables.
What is amazing about using a claypot is that it retains moisture in the dish even after being exposed to high heat when cooked. The walls of the pot are able to absorb water to prevent burning and hinder the pot from drying completely. It surrounds the food with steam to give a dish a dynamic explosion of smoky and savory flavor.
Claypots can be used on stove tops, in ovens or over a charcoal fire.
Cooking with a claypot often requires little to no oil at all! As such, food cooked in a claypot is generally lower in fat than food prepared by other methods.
One well-known claypot dish is none other than Claypot Chicken Rice. Regarded as a dinner dish in Southeast Asia (mainly Malaysia and Singapore), this dish encompasses fragrant rice perfectly cooked in a claypot accompanied by mushrooms and juicy tender chicken. This dish gives you that distinctive smoky charred flavor that everyone loves!
Traditionally, Claypot Chicken Rice is cooked over a charcoal stove. However, it can be done in a microwave, too. It makes use of slow-cooking in the claypot and could take up to 30 minutes depending on the amount of ingredients in the claypot.
This dish makes an excellent one-pot dish for a family. It can also be served at a dinner party along with some side dishes.
Definitely, you could easily make this dish using a rice cooker if you do not have a claypot.
On the other hand, regular casserole dishes or pots would not give the same smoky flavor and moisture as a claypot. Claypots are unique in the fact that they are made of glazed or unglazed pottery.
No, you would not need to. The rice will be cooked with chicken and other ingredients in the claypot.
However, you would need to soak the rice in water for 30 minutes and drain it before cooking it in the claypot.
Tastewise, claypot rice would have a smoky aftertaste. Whereas regular rice would be fluffier than claypot rice.
Brown rice might be a healthier alternative to white rice, but it would not absorb the flavors from the meats and sauces as well as white rice would.
Then again, if you want more complex carbs in your diet, brown rice is an excellent replacement. Feel free to add more condiments for stronger flavors.
This dish is beginner-friendly. It does not require too many complex culinary skills. One would only need to be wary of controlling the fire to ensure that the ingredients do not get burnt.
There are some ways you can check the doneness of the dish:
| If you do not have a claypot at home, you can also use this recipe with a rice cooker
Remove claypot from heat. Drizzle 2 tbsp dark soy sauce and 1 tbsp sesame oil. Garnish with spring onions and serve hot.