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Malaysian Claypot Chicken Rice Recipe

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One Pan Malaysian Claypot Chicken Rice Curious Nut Recipe Claypot chicken rice, Chicken
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Description

Malaysian Claypot Chicken Rice is a popular Chinese-Malaysian dish typically cooked in a clay pot over charcoal fire. It's a one-pot meal that's packed with flavor and texture. The dish is made up of chicken, rice, and an array of herbs and spices that are cooked together in a clay pot until the rice is tender and the chicken is succulent.

Prep Time

Preparation time for this dish is approximately 20 minutes.

Cook Time

Cooking time for this dish is approximately 30 minutes.

Ingredients

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 2 cups of rice, washed and drained
  • 2 cups of water
  • 2 tablespoons of oil
  • 1 tablespoon of sesame oil
  • 3 cloves of garlic, minced
  • 1-inch piece of ginger, minced
  • 2 tablespoons of dark soy sauce
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of Shaoxing wine
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2-3 stalks of spring onions, chopped
  • 2-3 sprigs of cilantro, chopped

Equipment

  • Claypot
  • Stove
  • Chopping board
  • Knife
  • Bowl
  • Spoon

Method

  1. Preheat your claypot on medium heat.
  2. Add oil and sesame oil to the claypot and heat for 1 minute.
  3. Add minced garlic and ginger to the claypot and sauté for 1 minute.
  4. Add chicken to the claypot and stir-fry for 2-3 minutes until browned.
  5. Add dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and black pepper to the claypot and mix well.
  6. Add rice to the claypot and stir-fry for 2-3 minutes until the rice is fully coated in the sauce.
  7. Transfer the rice and chicken mixture to a bowl.
  8. Boil water in the claypot and add the rice and chicken mixture back into the claypot.
  9. Cover the claypot with a lid and simmer for 20-25 minutes on low heat until the rice is fully cooked.
  10. Garnish with chopped spring onions and cilantro.

Notes

  • It's recommended to use boneless chicken thighs for this recipe as they're more tender and flavorful than chicken breasts.
  • You can substitute the Shaoxing wine with any other type of cooking wine.
  • If you don't have a claypot, you can use a regular pot or rice cooker.

Nutrition Info

  • Calories: 480kcal
  • Carbohydrates: 63g
  • Protein: 25g
  • Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 108mg
  • Sodium: 1422mg
  • Potassium: 382mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 83IU
  • Vitamin C: 3mg
  • Calcium: 36mg
  • Iron: 2mg

Recipe Tips

  • Make sure to wash the rice properly to remove any excess starch.
  • Do not lift the lid of the claypot while cooking as it will release the steam and affect the cooking time.
  • If you want a crispier texture, you can leave the claypot on the stove for an additional 5-10 minutes after turning off the heat.
  • You can add vegetables such as carrots, mushrooms, or peas to the dish for a more balanced meal.

Enjoy this savory and aromatic Malaysian Claypot Chicken Rice, perfect for a cozy night in with family or friends.


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