Stranger Foods

MalaysianClaypot chicken rice

Serves 4 | Prep 20 mins | Cook 35 mins

If you can, cook this dish the traditional way in a claypot. You will get to enjoy a particularly crunchy layer of rice, which will form at the base and is an important characteristic of the dish. The combination of fluffy and crunchy rice, chicken generously coated in a tasty sauce and the earthy flavour of Chinese mushrooms makes this a mouth-watering and satisfying dish.

Source: Lemongrass and Ginger

Ingredients

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Imperial

x0.5

500 g skinless, boneless chicken thighs, cut into bite-sized pieces
1 tbsp sesame oil
1 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp Shaoxing rice wine
1 tbsp clear honey
3 cm root ginger, peeled and finely grated, pulp discarded, reserving the juice
350 g Long-Grain Rice, soaked and rested
2 tbsp sunflower oil
4 dried Chinese mushrooms, soaked, drained and sliced into thin strips
2 spring onions, finely sliced
2 red bird's eye chillies, finely sliced (optional), to serve
freshly ground black pepper

Instructions

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Put the chicken thighs into a large bowl and add the sesame oil, oyster sauce, light and dark soy sauces, rice wine, honey and ginger juice and season with pepper. Toss until each piece of chicken is well coated with the marinade, then cover with cling film and leave to marinate at room temperature for .
Put the rice in a claypot or deep, heavy-based saucepan. Place the pot over a high heat, pour in 455 ml water and bring to the boil. Stir well, then reduce the heat to low, cover and simmer for .
Meanwhile, heat the sunflower oil in a frying pan over a medium-high heat. Add the mushrooms and stir-fry for , then remove with a slotted spoon and leave to one side. Add the marinated chicken to the pan, reserving the marinade, and cook, stirring occasionally, for until almost cooked and browned. Leave to one side.
After the rice has simmered for and the liquid is almost absorbed, spread the chicken pieces and mushrooms on top of the rice. Cover and continue to cook over a very low heat for another , or until the chicken is cooked through. Add the reserved marinade and cook for , then add in the spring onions and cook for a further 1 minute. Serve immediately with the chilli slices sprinkled over, if you like.

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