Simple Claypot Chicken Rice (Shí guō fàn 石锅饭)

28 October, 2010


Recently, I’ve been experimenting with one-pot dishes. Here’s a simple claypot chicken rice recipe passed down by my Chinese grandmother. I add slightly more water to the boiled rice so that the kids can chew them easily.

I loved eating this claypot chicken rice when I was a child and Hubby loves the fragrant and delicately flavoured rice too. And the kids? BOTH of them loved it, including the fussy eater.

I love it because I can just stir-fry it quickly, dump everything into the rice cooker and voila! A delicious home-cooked meal for everyone in less than half an hour :D

INGREDIENTS:

  • 1 chicken – cut into medium-sized pieces (since the kids are eating, I try to use free-range or kampung chicken. If not, I’ll just use 3-4 drumsticks)
  • garlic or shallots – 3 to 4 cloves, chopped
  • mixed frozen vegetables – peas, carrots, corn OR French beans cut into 1-2 cm length
  • dried Chinese mushrooms – 6-8 pcs soaked in hot water for a few minutes. Throw away the water and slice the mushrooms into thin strips.
  • ginger (optional) – 1-2 slices of ginger

Marinade (DO THIS FIRST):
1. Stab the chicken pieces with a fork. If you’re angry with Hubby, the repairman, TNB, Maxis or your “favourite” politician that day, this is *great* therapy :D By the way, we only want fork-sized holes in the chicken, ok? Not bullet-sized holes.
2. Drizzle thick soy sauce, oyster sauce, light soya sauce and just a bit of pepper (not too much or the kids will hate it!). Add a tiny pinch of salt.
3. Massage the chicken if you like a la Jamie Oliver but I prefer not to touch the chicken so I use the fork to mix the sauces evenly. Leave aside for about 20-30 minutes.

METHOD:
1. Measure the rice that your family needs. Wash and get it ready as usual in the rice cooker. As I usually cook rice with about 1 inch of water, I add an additional 1/2 inch for a softer rice. Do not turn it on yet.
2. Fry some shallots or garlic to a light brown shade. Add the marinated chicken and stir-fry it slightly on a medium-to-high fire to seal in the juices and half-cook it.
3. Toss in the mushrooms and mixed vegetables. Mix everything evenly. Add about 2-3 tablespoons of water if needed. Add a *small* pinch of salt if needed but I don’t since I’m feeding the rice to the kids. The photo below shows the mixture BEFORE everything is mixed.

4. Once the mixed vegetables and chicken pieces are well blended and a slight fragrant smell wafts up, you can turn off the fire and gently ladle everything onto the washed rice.
5. Try to place everything evenly over the rice instead of dumping it in one huge mess :D Then, cover the rice cooker and turn it on.
6. When the claypot chicken rice is ready, let it stand for about 10 minutes before you “fork” through it using a pair of chopsticks. This way, the rice will be light and fluffy as follows:

Try it and see, ok? The little girl opens her mouth wide yelling, “Mum-mum-mum!!!” after each mouthful.

The boy says, “Mummy, I like your rice. I always like your rice.”

And the Hubby says, “Any more left?” ;-)

{ 7 comments… read them below or add one }

Leeyen October 28, 2010 at 11:28 am

How could I have never thought of cooking claypot in a cooker! Thanks for sharing!

Kit October 28, 2010 at 7:07 pm

Leeyen – I wouldn’t have thought of it either that’s why I’m always thankful to my grandmother for teaching me this :D By the way, I have a friend who can cook beef rendang and a whole lot of dishes with the rice cooker LOL She’s really hebat!!!

Etceteramommy October 29, 2010 at 7:23 am

Thanks for sharing. Will print out this claypot secret recipe. :)

Reminds me of my flatmate back in Uni who taught us to cook chicken rice using the cooker too.

Anita October 30, 2010 at 12:59 pm

any more left for me? wah… just see the picture ,,,make me wanna eat the clypit rice at food court island plaza….
I will try yours someday :)

Melina October 31, 2010 at 4:15 am

I make chicken in soy at least once a week but never thought of tipping it in with the rice to make it into claypot chicken. My girls love, love chicken in soy with their rice. Next time I’ll swap the new potatoes with the dried mushrooms (or just add it on with the potatoes?) and try this soon but doubt my hubby will be too pleased as he’s not keen on soy sauce. I have tried making chicken rice in the rice cooker though and it worked a treat.

Kit November 2, 2010 at 9:31 pm

Etceteramommy – I’m flattered you’re printing out my simple recipe! Do cook and see if it’s as tasty as I hope it is ok?

Anita – Island Plaza Food Court??? Been years since I’ve been there and I don’t even know if the food stalls are still the same. Sadly, many things have changed and I miss a lot of old food stalls everywhere. That’s why we must learn to cook!

Melina – Hmm…potatoes would change this recipe quite a bit i.e. double the carbo. Any reason why Hubby doesn’t like soy sauce i.e. the look, the smell or the taste? I know I use more dark soy sauce than my mother-in-law would but Hubby’s ok with it. Do try your potato version and let us know how it turns out, ok?

a-moms-diary November 16, 2010 at 1:50 am

My MIL is also one who cooks many things with her rice cooker :-)

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