Claypot Chicken Rice

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The first time I tried this dish was in a stall in the city of Kuala Lumpur's (KL) Chinatown over 30 years ago when I was a student studying there. This dish was so unique back then that it was almost like a tourist attraction. Anyone who visited KL then will want to try it before they leave and the mention of 'Claypot Chicken Rice' to any taxi-drivers and they will know where to take you. I believe that, that 'very' first stall which is famous is still going strong to this day. My version mixes all the best bits of ingredients into the rice without any burnt rice crusts at the bottom of the claypot as it does in the original (as how I like it) but it tastes just as flavourful, if not better.


Prep time 15 mins  Cooking time 30 mins

INGREDIENTS:

3 chicken thighs, boneless and skinless

4 shiitake mushrooms, soaked, drained and halved (reserve mushroom water)

1 chinese air-dried sausage, sliced diagonally

3 garlic cloves, chopped finely

1 tsp grated ginger 

2 spring onions, sliced

2 Tbsps vegetable oil

150 g jasmine rice grains (for 2), washed and drained

Chicken's marinade

1 tsp sesame oil

1 ⁄2 tsp sugar

2 Tbsps light soy sauce

1 1 ⁄2 Tbsps dark soy sauce

1 Tbsp Shaoxing wine

1 ⁄4 tsp ground white pepper

1 tsp corn flour

2 Tbsps oyster sauce


METHOD:

1) Heat the oil on medium heat in a normal wok or frying pan and saute the chinese sausage until their aroma has been released into the oil. Remove and keep aside;

2) Saute the chicken pieces next with the ginger and chopped garlic for 2 minutes, tossing and turning frequently. Lower the heat, then add the mushrooms, rice and sausage. Cook them for another 1-2 minutes before transferring them to a claypot or heavy-based pot; 

3) Strain the mushroom soaking liquid and add this together with the chicken marinating sauce to the rice. Top up with enough liquid and mix well;

4) Place the claypot on high heat until the liquid is starting to bubble up before lowering the heat and close the lid;

5) Let it cook for around 25 minutes or until all the liquid has been absorbed by the rice;

6) Sprinkle the spring onions on top just before serving. 

Location: South Shields, UK

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