Traditionally, Claypot Chicken Rice requires the usage of the earthware – clay pot to cook this rice dish. The earthenware has two purposes, maintain a balance all-rounded temperature as well as absorbing excess water that gives the bottom a charred rice base. Fortunately, all this is possible with a rice cooker, where you too can cook a good Claypot Chicken Rice at home!
Claypot Rice
Claypot rice is created by the Cantonese people from Southern China and now has become a popular rice dish across Southeast Asia, especially Hong Kong, Malaysia, and Singapore. The rice is usually presoaked and then finished cooking in a claypot over a charcoal stove, topped with other ingredients and sauces.
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Do you know we can actually cook Claypot Chicken Rice at home without using a claypot? The answer is yes, you can. Instead of buying a claypot to cooking the rice with the claypot, not knowing how to control the temperature of cooking with a claypot, under-cooked rice, burned rice and the list goes on. Worry not! Simply use your rice cooker, you could actually mimic the similar process of claypot chicken rice with a rice cooker! Here is how you do it!
Source : Wiki
Claypot Chicken Rice Recipe with a Rice Cooker
It is possible to use a rice cooker to mimic the cooking process of a claypot chicken rice. If you are using a manual rice cooker, simply use a clip to force the rice cooker to continue cooking!
Equipment
- Rice Cooker
Ingredients
- 1 pcs Whole Chicken Leg
- 1 knob Ginger (1 inch)
- 5 clove Garlic
- 4 clove Shallot
- 1 tbsp Oyster Sauce
- 1 tbsp Fish Sauce
- 1 tbsp Soy Sauce
- 1 tsp Thick Soy Sauce
- 2 tbsp Shao Xing Wine
- 1 cup Rice
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Instructions
Preparation
- Clean and chop chicken into bite-size.
- Peel and finely chop ginger, garlic, and shallot together. Or simply use a blender or food processor.
- Add a pinch of salt into blended ginger, garlic, and shallot. Thoroughly mix the salt in.
- Use your hand and squeeze the juice from blended ginger, garlic, and shallot. Put aside the ginger, garlic, and shallot.
- Add oyster sauce, fish sauce, soy sauce, thick soy sauce, and Shao xing wine into the juice and mix well.
- Add chopped chicken into the marinade and let marinate in the refrigerator until the rice is cooked.
- Fry the squeezed ginger, garlic, and shallot to golden. Strain and leave aside.
Cooking
- Rinse rice with tap water and add water in accordance with the package’s instruction. (See tips below on how to cook rice)
- Cook the rice with the rice cook in a regular setting.
- Once the rice is cooked, place marinated chicken on top of the cooked rice and pour 5 tbsp of the marinate into cooked rice.
- Set rice cooker to regular cooking and cook for 10 minutes.
- In a heap, add fried ginger, garlic, and shallot on top. Keep covered and cook for another 5 minutes.
- Remove rice from rice cooker and serve.
Video
Notes
Tips
Different type of rice will require different measurement of water. However the general rule of thumb for cooking rice is 1 portion of rice with 1 portion of water.Nutrition
Calories : 288kcalCarbohydrates : 60gProtein : 7gFat : 1gSaturated Fat : 1gCholesterol : 1mgSodium : 1105mgPotassium : 232mgFiber : 2gSugar : 3gVitamin C : 4mgCalcium : 39mgIron : 1mg
Ethan, you are a very meticulous and good cook,
Learnt a lot just by watching your video
Thank you ☺️
The https://3thanwong.com website is one of
the best we have found, and the Claypot Chicken Rice Recipe
with Rice Cooker 砂锅鸡饭秘方电饭煲版 article
is very well written and useful!
Thanks and kisses! 🙂