claypot chicken rice

I love eating claypot chicken rice. I think that many would agree with me when I say that the best part of the rice is... the burnt part. *grin*

My Uncle T who lives in Petaling Jaya, Malaysia swears by the Kampar claypot chicke rice. I finally had the opportunity to try the famous chicken rice in the earlier part of this year. UT is right! It's absolutely divine.

For those of you who are not able to make a trip to Kampar in Malaysia to try the famous Kampar claypot chicken rice, you may want to give the recipe below a try.

Ingredients

2 cups rice (washed and drained)
3 cups chicken stock
2 chicken breasts (cut into bite-sized pieces)
5 Chinese dried mushrooms (soaked and cut into half)
1 knob ginger (sliced thinly)
1 Chinese sausage (sliced)
salted fish (sliced thinly and fried till crispy)
1 tbsp dark soya sauce
4 tbsp garlic oil
Marinade
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Hua Tao wine (ie. Chinese cooking wine)
1 tsp of ginger juice
1 tbsp sesame oil
½ tsp grated black peppercorn
1/2 tsp grated white peppercorn
½ tsp sugar
½ tbsp corn flour
Garnishing
Spring onion (chopped)
any green leafy vegetables of your choice (blanched)

Method

1. Mix chicken, dried mushrooms and sliced ginger with marinade and set aside for at least 30 minutes.

2. Put rice and chicken stock into a claypot, cover and bring to boil lower fire and cook with low heat for about 15 minutes till holes are formed on top.

3. Spread marinated chicken, dried mushrooms and Chinese sausage on top, cover and cook with low heat for about 15 minutes till the rice is dry and the chicken pieces are cooked.

4. Remove from the fire and sprinkle salted fish on top, cover and leave to stand for 10 minutes till rice is dry and fluffy.

5. Before serving, add the green leafy vegetables and sprinkle spring onion, black soya sauce and garlic oil, mix in to combine toppings and rice.

Tips

1. You can buy ginger juice from the supermarket. Alternatively, to make your own ginger juice, grate a knob of ginger and squeeze out the juice.

2. To make garlic oil, simply chop some garlic and fry with more oil than you would normally use to fry garlic.