Hobby Home Kitchen Recipe | Traditional Chicken Rice - Clay Pot Style

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Home Kitchen Recipe | Traditional Chicken Rice - Clay Pot Style
Written by Shirley T   
Tuesday, 06 October 2009 08:45



Guess what I decided to put on table for lunch today? Aha! Why don't I try our family's recipe of traditional chicken rice. If you are in Malaysia/Singapore, this method of cooking is similar to clay pot chicken whereby everything is dumped in a clay pot to cook with rice. Of course, clay pot is not used at home instead we usually leverage on the modern invention - an electric rice cooker! If you have access to some of these ingredients like salted fish, Chinese sausages and black mushroom, consider adding them in to make your home cooked chicken rice more delicious.
Traditional Chicken Rice - garnish with cilantro
Not having a complete range of ingredients did not stop me from preparing this dish. Being in my home country, our home cooked chicken rice is usually more luxurious. Despite of that, I see this shortcoming as a challenge and an opportunity to play around with minimal ingredients. To do without will obviously optimize my culinary skill. Smile

A bit of innovation, this dish can be prepared with ginger although the typical clay pot rice does not go with it. But if you're not a fan of ginger, you can just forget all about it. Otherwise, check out what's good for us with ginger.

Features and functions
The Chinese believe that ginger brewed tea can treat cold and stomach cramps by expelling wind in our body. Research shares ginger does provide some medicinal properties including decreasing pain from arthritis, treating nausea and lowering cholesterol owing to its blood thinning properties. A word of caution, ginger is contraindicated in people suffering from gallstones as it promotes the production of bile.

Ingredients (*Serving for 2)
To marinate
1/2 pound chicken breast boneless and skinless - sliced
1 tbsp oyster sauce
1 tbsp light soy sauce
1/8 tsp salt
1/8 tsp pepper
1/2 tbsp dark soy sauce (optional)
3-4 piece black mushroom (optional)

To saute
2 tbsp sesame oil
6-8 cloves of garlic - finely chopped
1/8 cup fresh ginger - 3/4 finely sliced and 1/4 as wedges
1/2 cup cilantro - chopped
1 Chinese sausage - sliced (optional)
salt and pepper to taste

To cook in rice cooker
1 cup rice
2 cup water

Method
1. Marinate the sliced chicken with oyster sauce, light sauce sauce, salt and pepper. If you wish to add soaked/soften black mushroom, marinate them together with chicken. Leave in refrigerator for about 2 hours.
Sliced and Marinated Chicken

2. Rinse the rice and place in rice cooker. Pour in the water. Put to cook (like how you are doing for plain rice).
Prepare rice as usual like for plain rice

3. Get a wok. Heat the sesame oil using medium-high heat.
Ginger and Garlic
4. Add in garlic and ginger. Saute or stir fry until the garlic/ginger is golden brown or when you can smell of the aroma.
Saute the ginger and garlic with sesame oil

5. Add in chicken (and mushroom) and stir-fry. Put in the sliced Chinese sausage if you wish.
Add in chicken

If the chicken gets too dry, add in some water and continue stirring until the gravy is thickened and the chicken is 95% cooked.
Simmer and let the chicken cooked

6. Check the rice. Once the water almost dries up, pour in the sauteed chicken. Toss the chicken gently and ensure the gravy is well-blend with rice. If you use dark soy sauce, stir well to avoid any uneven patches.
Add sauteed chicken into rice

7. Continue to cook until the cooker's light goes off.
The chicken rice is cooked

8. Serve it hot-warm with chopped cilantro and garlic chili sauce.

Bon Appetit!

Tips: If you do not fancy sesame oil, you may opt for vegetable oil. It is more aromatic to saute ginger with sesame oil.

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