Claypot chicken and mushroom rice

Claypot chicken and mushroom rice

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From
Have You Eaten
Serves
2
Photographer
Billy Law

Claypot cooking is an ancient cooking technique that has been around since Roman times. The claypot needs to be soaked in water before each use, so it releases steam during the cooking process, creating a tender, flavourful dish. When the chicken rice is cooked in the claypot, the bottom layer will yield a caramelised crust from the soy sauces. Alternatively, you can also use a small Dutch oven or cast-iron pot.

Ingredients

Quantity Ingredient
5 dried shiitake mushrooms
2 boneless, skinless chicken thighs, cut into cubes
1 teaspoon sesame oil
1 tablespoon light soy sauce, plus extra to serve
1 tablespoon oyster sauce
1 teaspoon cornflour
200g jasmine rice
2 tablespoons vegetable oil
1 garlic clove, finely chopped
5 pieces thinly sliced ginger
1 tablespoon dried shrimp, soaked in hot water for 10 minutes, then drained and dried, (optional)
3 anchovies, roughly chopped, (optional)
2 lap cheong, thinly sliced on the diagonal, (see note)
1 spring onion, thinly sliced
fried shallots, for garnish

Cooking stock

Quantity Ingredient
250ml water, (from soaking the mushrooms)
1 tablespoon dark soy caramel
1 tablespoon oyster sauce
2 tablespoons light soy sauce
1 teaspoon sesame oil

Method

  1. Soak the shiitake mushrooms in a bowl of hot water for 1 hour until softened, then drain, reserving 250 ml of the mushroom water for later use. Remove the mushroom stalks.
  2. Put the chicken cubes in a mixing bowl. Combine the sesame oil, soy sauce, oyster sauce and cornflour, then pour over the chicken and stir to coat in the marinade. Set aside to marinate for 10 minutes while preparing the rest of the ingredients.
  3. „Wash the rice in cold water a few times until the water runs clear, then drain.
  4. †Heat the vegetable oil in a claypot over low heat and gradually bring it up to medium–high heat. Add the garlic and ginger, and the dried shrimp and anchovies if using, and fry until fragrant. Then add the lap cheong and chicken and cook for a further 3–5 minutes until lightly coloured. Add the rice and mushrooms and stir well.
  5. To make the cooking stock, mix the reserved mushroom water with the remaining ingredients.
  6. Pour about 3 tablespoons of the cooking stock into the claypot to deglaze it; stir to make sure nothing is sticking to the bottom of the claypot, then pour in the remaining stock, stir well and bring to the boil. Once boiling, immediately put the lid on, then turn the heat down to low and cook for 15 minutes. Turn the heat off and let it rest for 10 minutes. It is crucial not to open the lid at this point, as the rice is still being cooked and steamed with the residue heat inside the claypot.
  7. Fluff up the rice with a fork, garnish with spring onion and fried shallots, and give it another good splash of light soy sauce before serving.

Notes

  • Lap cheong is also known as Chinese sausage, and is widely available in Asian grocers or the Asian ingredients aisle of major supermarkets.
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