Claypot Chicken Rice

Name: Claypot Chicken Rice
Cuisine: Asian, Chinese
Ingredients: 1 chicken thigh and 1 chicken drumstick; 2 dried shiitake mushroom rehydrated in hot water and sliced; 2 teaspoons soy sauce; 1 tablespoon dark soy sauce; 3 teaspoons shaoxing wine; 3 teaspoons sesame oil; 1 tablespoon ginger juice; 2 garlic, grated; 1 teaspoon of ground white pepper a pinch of salt; 170g rice (= 1 full cup of basmati rice cup, rinsed); 255g water (1.5cupofbasmatiricecup); 2 cloves of garlic minced; 1 inch ginger minced; 1/2 lap cheong; 2 teaspoon sesame oil; 2 teaspoon soya sauce; 1 tablespoon dark soya sauce; 2 teaspoon soy sauce; 2 teaspoon sesame oil

4 steps

Updated at: Thu, 17 Aug 2023 05:20:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories589.1 kcal (29%)

Total Fat27.8 g (40%)

Carbs59.3 g (23%)

Sugars1.6 g (2%)

Protein23.3 g (47%)

Sodium1634.8 mg (82%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Marinate the chicken and mushroom and set aside. If overnight marinade, add the mushroom just before cooking.

Step 2

Heat the sesame oil in a pan and add the garlic and ginger, frying until fragrant. Add the rice and soy sauce and stir for a minute to let the rice absorb the flavour.

Step 3

Then add in the 1.5 cup water (could used the water from the mushroom), marinated chicken & mushroom, slices of the Chinese sausage and let it come to a simmer point then turn the heat down, cover the pan and let it cook until the rice is done. Checking every 15 minutes and give the rice a stir.

Step 4

Drizzle the sauce over the rice and stir just before serving.