Claypot chicken rice is the ideal recipe for both beginners and tired mothers alike. The reason is simple; it’s easy and quick!
Thus, it is no surprise for us that this dish became a staple dish in our house, growing up. Whenever my mother was busy, claypot dishes would be her number one choice for a quick, delicious dinner. Although mum thought that she could have prepared something better, more nutritious for her children, but little that she knew then, her claypot chicken rice is easily our favourite dish of hers.
For us, mum’s claypot chicken rice signifies her love and effort to ensure we sleep with full, happy tummies, no matter what. After all, a mother’s love is incomparable, right? I still remember the vivid feeling of anticipation and giddiness that we would feel when mum informed us she’d be coming back late from work because we knew that we’d be having the most delicious treat later.
Best Remedy When Missing Mum
Being away from home can be hard, sometimes. When times are tough, I cannot help it but yearn the idyllic care-free days of childhood where problems faced can always be solved with mum’s delicious cooking. It’s both comforting and brings such bright hope to the heart that everything will be fine.
Therefore, as a way for me to pay homage to all mothers who are striving every single day to fill the hungry tummies of their children, I am dedicating my mum’s special claypot chicken rice to you.
Claypot Chicken Rice Recipe
Please note that the recipe includes Shaoxing wine and Lap cheong (chinese sausage that is not halal). In order to make it halal, replace the ingredients with chicken sausages and white vinegar.
Ingredients:
a) Main Ingredients
- 1/2 chicken, chopped into pieces
- 2 tablespoons oyster sauce
- 4 tablespoons of light soy sauce
- 1 tablespoon of dark sweet soy sauce
- 2 teaspoons sesame oil, plus extra to drizzle at the end
- 4 teaspoons corn flour/starch
- 10 dried shitake mushrooms, soaked and sliced half
- 4 tablespoons of vegetable oil
- 4 Chinese lap cheong sausages, sliced (optional)
- 1 cube of salted fish, fried and sliced thinly
- 6 garlic cloves, chopped finely
- 5 shallots, sliced
- 2 tablespoons of finely grated ginger
- 1/2 cup Chinese Shaoxing wine (optional)
- 2 cups of jasmine rice
- 2 teaspoon of white pepper
- 2 tablespoons of chicken stock powder
- 1 cup of water
b) Seasoning
- 2 tablespoons of light soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of dark sweet sauce
- 1 tablespoon of chinese shaoxing wine
- 1 teaspoon of sesame oil
- 1 tablespoon of fried shallot oil
c) Garnish
- Sliced spring onions
- Minced garlic
- Sliced bird’s eye chilies
Method:
- Firstly, in a bowl, combine the chicken with the soy sauce, dark sweet soy sauce, sesame oil, oyster sauce, chick stick powder and corn flour.
- Then, soak the dried mushrooms in water for 20 minutes to soften. Reserve 1/2 cup of soaking liquid and strain the rest of it. Remove and discard the stems of the mushrooms. Cut the mushrooms in half.
- Afterwards, heat some vegetable oil at low heat. Add half portion of the lap cheong sausage and salted fish. Stir-fry for half a minute. Add in the chicken and stir-fry until just starting to colour. Add in the garlic and ginger. Stir-fry for another minute. Toss in the mushrooms. Then pour in the Shaoxing wine. Use a spatula to scrape up the bits from the bottom of the pan. Stir through the rice and white pepper.
- Transfer the rice mixture to a Chinese claypot or a heavy-based saucepan or a dutch oven. Pour water and the reserved mushroom soaking liquid. Place the pot over a medium heat and bring to a gentle simmer. Cover and reduce the heat to low. Gently cook for 30 minutes or until the liquid has been absorbed and the rice is tender.
- Next, remove the lid. Add 2 or 3 tablespoons of the seasoning. Add the balance of the lap cheong on top.
- Finally, sprinkle the top of the rice with spring onion . Serve straight from the pot with sliced fresh chili and garlic.
Every Bite Filled With Love!
The fluffy rice, mixed together with the moist chicken and salty sweet flavouring is best served hot. So, make sure you serve it right away to enjoy it best. If this doesn’t transport you back to those happy moments in your childhood, I don’t know what will.
Anyways, I hope you love this recipe and it will be a part of your quick recipes list for busy nights or just make it for the sake of nostalgia.
While taking pictures of the dish and sharing it with your mum and loved ones, why not log on to Instagram and Facebook, follow Butterkicap and me for more recipes of your favourite Malaysian dishes. If you have any feedback, comments or even just want to share your experience when making this claypot recipe, let me know or share your success on your page while tagging #butterkicap and #justinescakesandkueh. Nothing brings more joy to me than celebrating with you!
