Homemade Claypot Rice
On Friday (a few weeks ago) we had a heavy rain from early morning till late at night. What’s nice for dinner on a raining day like this? A steamboat is nice but I didn’t have enough ingredient to put together a steamboat. So I went and made Chicken Claypot rice. It is easy to make. Just make sure you soak the shitake mushrooms as early as you can, later rince them and season with a little soy sauce, sugar, white pepper and a little potato/corn startch. Leave this sitting aside until you are ready to prepare your other ingredients.
What you need: rice, dry scallop, chicken, shitake mushroom, ‘lap cheung’ (Chinese sausage), green onion & cilantro for garnish.
Steps:
- Soak the dry scallop in drinking water. This water will be use later for cooking too.
- Soak mushroom in warm water, when is soft, squeeze out excess of water and season with soy sauce, sesame oil, sugar and white pepper. Set aside.
- Wash and rinse your rice. I made 3/4 cup rice for each claypot, next time I need to make 1 cup for each.
- Soak the rice in water (pic below). For 3/4 cup rice, I put 1 1/4 cup water (include the water used to soak the scallop), which was a bit too much. Next time I need to put less. But it is good because the consistency of the rice very suitable for Brandon.
- Then I proceed to season the chicken (used breast meat) with sugar, soy sauce, salt, sesame oil, a little rice wine (used rose rice wine) and potato starch.
- Now we are ready to cook. Turn on the gas and set it to medium low.
- Drop in the scallop.
- Close the lids.
- When the rice is half way cooked, put in the rest of the ingredients, ‘lap cheung‘, mushrooms, seasoned chicken.
- Cook until the rice is done.
- Add garnish on top - chopped cilantro and onions (we love lots of these)
- If you need sauce, you can make it with soy sauce and sugar. Or else, the seasoned chicken should provide enough sauce for the rice.
Brandon chomped up all his share in no time. I only gave him chicken meat, no mushroom or ‘lap cheung‘. I was left with half a pot only. Note to myself: Next time make more.
You missing one important ingredient: ginger juice. If you put a bit in it, the rice will be more heong.
OH ya? Will try it next time.
posted on December 21st, 2007 at 11:31 am
wah… look very yummy…
It is! =) Try it!
posted on December 21st, 2007 at 1:12 pm
Usually i will put in some thick soy sauce to make the colour look more nice and delicious…hehehe
posted on December 21st, 2007 at 7:42 pm
will try next time, my hubby will “kill” for claypot rice..lol, btw, i decide to get a janome sewist 525s sewing machine. i was thinking of the Viking Scandinavia 100 but its discontinued and if break down, susah want to find parts though the machine made in sweden. i was also thinking about the huskystar E20 and emerald 116, both by viking but they hv less stuff than the janome and the emerald slightly more expensive. ive read many good reviews about the janome, so try lor, i think dont want anything too expensive for now and if i want to upgrade, then i get more expensive one later.
posted on December 21st, 2007 at 11:19 pm
Looks really yummy!! Lil’ C loves claypot chicken rice too.
posted on December 21st, 2007 at 11:48 pm
eh first time i see claypot chicken rice white colour leh..
posted on December 22nd, 2007 at 3:23 am
First i gotta go buy the claypot..
posted on December 23rd, 2007 at 11:11 pm
Wow! Those looks delicious!
I’ve not tried that before… maybe should go get the claypots!
Oh… btw, you can add some pan-fried salted fish flakes too… very yummy!
posted on December 25th, 2007 at 10:57 am
You are making me hungry…*run to the kitchen to get some snacks*
posted on December 26th, 2007 at 8:51 am
And oh ya… I think i will try making this this weekend *wink*
posted on December 26th, 2007 at 8:53 am
[…] the ABC pasta chicken stew, next up – Claypot chicken rice. WhoIsBaby posted a easy to follow chicken rice recipe and I decided to try […]
posted on January 6th, 2008 at 7:05 pm