Claypot Chicken Rice Revisited - Recipe

When juggling a career together with kids and husband, cooking has become a luxury. One pot dishes and leftovers are our weekly menus, with the occasional take-out or fast food for the kids.

To keep things exciting, I either have to upgrade the one pot dishes to an extra pot or step of browning, or glorify the leftovers baking it with loads of cheese. Or sometimes with some fried crisps for the final touch.

One such busy weekend called for one of my one pot dishes. If you recall I had made this claypot chicken rice in the rice cooker previously, however I just must share with you how I added more vegetables into the dish for a complete one dish meal, a finger licking one at that!

You need:
Marinade:2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp dark soy sauce
2 tbsp ginger paste
salt to taste
4 pieces of whole chicken thigh.
2.5 cups rice
Water (to cook the rice)

Sautee:1 Onion, chopped
1 red pepper, chopped
some leek, chopped
some shitake mushroom, chopped
some cooking oil
1 cinnamon stick
1 stalk of lemongrass

bak choy, chopped medium size
spring onion, chopped

Method:1) Marinate the chicken with the marinade ingredients for 1 hour or so.
2) On a lightly oiled pan, brown the chicken thighs on both sides. You do not need to cook the chicken, only get the grilled effect. Set aside.

3) Start to cook the rice in the rice cooker with slight less amount of water.
4) Sautee the ingredients in an oiled pan. Finally add the remaining amount of marinade and once it comes to a simmer turn off the heat and pour the mixture into the rice cooker and mix into the rice well.

5) Gently arrange the browned chicken onto the rice and cover the cooker to continue cooking.

6) Leave it to 'keep warm' function for at least ten minutes before adding the chopped bak choys. It is ready to eat after 5 minutes. Top it up with some chopped spring onion and serve.

 

Serve it with some fish crackers, it is an awesome wholesome meal!

It works alright to use chopped chicken pieces. Also you could choose to skip the browning and sauteeing vegetables and dump everything right into the rice cooker. This was a slightly glorified version I made as I had some extra time, and needed the extra fragrance all over the house.

I had a good amount of leftover rice from this and guess what, because of the chicken flavours and vegetables in it, it was perfect for dinner the next day with a glorified version of omelette!

Happy cooking to me and to you!