Thursday, July 16, 2009

Classic Chinese Claypot Chicken Rice Recipe

This is another dish I would cook whenever I am a little lazy to prepare a complete meal for my family. I just have to marinade the chicken and then put them on top of the rice. Then I can serve the food for my family to eat within half and hour. For additional taste I actually fried some fried Chinese Sausage to go a along with the Claypot Chicken. It would taste better with the addition of crispy fried salted fish but I don’t have any in my fridge at that time.

Ingredients
Chicken, 10 pcs
Rice, 1 ½ cup, add water until 1cm above the rice before cooking

Marinate
Light soya sauce, 2 tablespoons
Dark soya sauce, 1 teaspoon
Sesame Oil, 1 teaspoon
Salt to taste
Pepper, a little
Five spice powder, 1/2 teaspoon
Chinese cooking wine, 1 teaspoon
Oyster sauce, 1 tablespoon
Corn flour, 1 table spoon
Marinate the chicken for around 10 minutes.

Meanwhile, cook the rice in claypot until the water almost dried up then put the marinated chicken on top of it. Cover up the claypot and continue cooking the rice until the chicken is cooked. Garnish with spring onions and serve.
at

17 comments:

  1. ladyviralJuly 16, 2009 at 3:06 PM

    My goodness. You cooked so much in one day! Baked, Grilled, Cooked and Bought! I am amazed! I am going to worship you! Especially the fact that you're a male too!

    And look at all of them... yummylicious! Yum yum yum! The claypot rice look so good! The Char siew do look too red haha. Oh since the cake was chocolate, I will pass. I will have the apple pie instead haha :P.

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  2. RaynebowJuly 16, 2009 at 3:07 PM

    This is also one of our favourites - easy to cook & yummy!
    Feel free to check out my food blog too:
    http://pureglutton.blogspot.com

    Thanks for visiting my blog!

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  3. PeteJuly 16, 2009 at 3:09 PM

    Ladyviral : Paiseh lah, I chin chai cook only. They are collections of what I cook over the weeks but some are quite some time back. LOl!

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  4. PeteJuly 16, 2009 at 3:11 PM

    Ryanebow : Thks for dropping by here too. Will check out your food blog.....jeng jeng jeng.....on the way!

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  5. ReanaclaireJuly 16, 2009 at 10:05 PM

    wah..one day u can blog a few posts on food, huh Pete.. very good man... i have 3 blogs too but difficult to give them all same treatment hahhaa..

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  6. PeteJuly 17, 2009 at 7:38 AM

    Claire : Some of the food cooked quite some time already but I did not post it! LOL!

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  7. xinJuly 17, 2009 at 2:15 PM

    i love it when my mom cooks this too! but she uses only rice cooker tho. tasted equally good :)

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  8. PeteJuly 17, 2009 at 9:14 PM

    xin : Most of the time I use rice cooker too, ya, agree it taste equally good! Yum Yum!

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  9. suituapuiJuly 18, 2009 at 11:55 AM

    Yes, another dish that I've yet to try. Oooo....I love it with lots of salted fish! The "long" type - over-fermented and wangi and so nice - tastes like Heaven! Hahahahahaha!!!!

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  10. PeteJuly 19, 2009 at 2:11 AM

    STP : Wah, 'long' salted fish...ha ha ha, what type is it?...aiya , need to wash my brain liao!...ROLF!

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  11. suituapuiJuly 20, 2009 at 6:58 AM

    It's "long kiam hu" in Hokkien...the type where they stuff salt inside the fish and let it "rot"...not like other salted fish where they have salt on the outside only. This type is very very nice...

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  12. PeteJuly 20, 2009 at 11:49 AM

    STP : I think the flesh would be soft and nice. After frying must be crispy!

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  13. AyieJuly 21, 2009 at 3:08 AM

    clay pot cooked food tastes a lot better plus the marinade! hmmm! chinese sausage gives an extra kick too! it's ok without the fish, chicken is tasty enough

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  14. BengbengSeptember 13, 2009 at 7:30 AM

    Pete, for my dish i dont know if it makes a difference but my mum did it that way so i have always done it too. the rice before cooking is fried over a wok with other ingredients like garlic and small onions. only then is left to cook in the rice cooker. according to her, then the rice will not clump together .... but biji demi biji if u know what i mean

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  15. PeteSeptember 13, 2009 at 11:52 PM

    Bengbeng : Pre frying the rice with shallots and garlic would make the dish very nice. True it will not clump together because there is oil around the rice grain.

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  16. BengbengSeptember 14, 2009 at 7:55 PM

    ah.. that explains the Chemistry ascpect of it. :)

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  17. BengbengSeptember 14, 2009 at 7:56 PM

    i was looking for the right word.. i had to resort to biji but u had the right word... grain :) hhahahaha

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