Claypot Chicken Rice

During my recent three weeks trip to Kuala Lumpur, I bought quite a number of food magazines, one of which is called Flavours. On one of the issues, it featured about 10 recipes on Perak (a northern state in Malaysia) food by Debbie Teoh. She's an avid cook and home caterer for Malaysian cuisines, which also includes local cakes and cookies. She is also the author of a cookbook called Underwraps. Well, out of the 10 recipes featured, I liked 6 of them as they are easy to prepare and cook. So, I will be posting some of Debbie's recipes soon.

Anyway, back to the claypot chicken rice. I cooked them in a rice cooker and instead of following all of the traditional cooking steps, I placed the chicken on top of the rice in the cooker and allowed it cook for about 20 minutes. Then I added the sausages and sauce. Continue to let the rice cook in the cooker for another 10 minutes. To serve, I added a few dash of sesame oil, dash of chinese cooking wine, and topped it off with some chopped scallions. I hope you will try this recipe. Do let me know how your version turns out..


Recipe adapted from Debbie Teoh.

Claypot Chicken Rice

Ingredients

500 g (2 pieces) Chicken Whole Leg

Marinade
1/4 tsp Dark Soya Sauce
1 Tbsp Oyster Sauce
1/4 tsp Ground White Pepper
1 Tbsp Ginger Juice
1 tsp Sugar
1 tsp Sesame Oil
1 tsp Cornflour
1/2 tsp Sea Salt

300 g Long Grain Rice
420 ml Water

Sauce (mixed together)
1 Tbsp Oyster Sauce
1/2 Tbsp Dark Soy Sauce
1 Tbsp Light Soy Sauce
2 Tbsp Hot Water
1 tsp Sesame Oil

1/2 Chinese Sausage (Lap Cheong), sliced
2 Pieces Salted Fish (optional)
Some Chopped Scallions for garnishing

Method

Cut the chicken into smaller pieces. Combine the marinade ingredients and allow the chicken to marinate in it for 1 hour in the refrigerator.

Wash the rice in several changes of water and place into a claypot with 420 ml of water. Cook, covered, over medium heat, until the water is almost absorbed. Add the chicken with its marinade, the Chinese sausage and salted fish (if using), over the rice, and drizzle in about 2 Tbsp of the sauce. Lower the heat and cook, covered, until the rice and chicken are cooked, about 10-15 minutes. Flake the rice, cover the lid and cook for further 5 minutes. Remove from the heat and top with chopped scallions. Serve immediately.