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Claypot Chicken Rice – Rice Cooker version

23 Jul

(serves 3)
Claypot Chicken Rice is Cantonese comfort food classic where rice is flavoured with sausage and sweet soya sauce. Traditionally, Claypot Chicken Rice is cooked in a claypot as the name implies but in modern times it is very often cooked in a rice cooker at home so it is done perfectly every time. The recipe is somewhat special in that the rice and chicken are cooked separately, and then again together. Additional items used to flavour the rice are fragrant Chinese sausages and Shiitake mushrooms. The chicken is tenderized with bicarbonate of soda, making it super tender and juicy. 
 
Ingredients Claypot-style Chicken Rice
  1. Chicken Thigh & Leg (1)
  2. Red Chinese Sausage (2)
  3. Brown Chinese Sausage (2)
  4. Dried Shiitake Mushrooms (4)
  5. Raw Jasmine Rice (1.5 cups)
  6. Minced Ginger (2t)
  7. Dark Soya Sauce
  8. Chinese Wine
  9. Vinegar
  10. Sesame Oil
  11. Golden Syrup
  12. Coriander Seed Powder
  13. Corn Starch
  14. Bicarbonate of Soda

Preparation

  1. Soak 4 dried shiitake mushrooms in 1 cup of cold water plus 1T soya sauce and 1t sugar for 2 hours. After the first hour snip off the stems and discard them, then cut each mushroom in half and continue soaking. Soaking overnight is the best.
  2. Debone the chicken leg and cut it into bite sized chunks, trim off all the loose skin and fat. Mix 2T soya sauce with 1t golden syrup and 1T each of sesame oil and Chinese wine in a big bowl and marinate the chicken with this. Separately mix 1t corn starch and a pinch of sodium bicarbonate with 1/3 cup of cold water and add this to the marinating chicken.
  3. Cut off the tip of the sausages with the string attached and slice them into 1/3 inch pieces.
  4. Rinse the raw rice a few times in the detachable rice cooker pot. Use Jasmine Rice or any other type of long grained rice. Mix the sausage pieces into the rice evenly and pour in the mushroom water (but not the mushrooms). Top up with water until the water level is half a finger over the rice (i.e. less than the amount of water you would normally use) and set the rice cooker to ‘cook’. As soon as the rice cooker has gone to ‘keep warm’ mode open the lid to let the rice dry out a bit.
  5. After an hour or more has passed since step 2 add 1T of vinegar to the marinating chicken to neutralize the bicarbonate and mix well. Wait 10 minutes and then strain the marinade into a separate container.
  6. Coarsely mince 2t of ginger. Fry the ginger in 3T of vegetable oil in a pan on high heat. When the ginger begins to brown and the oil is really hot, add the chicken. Stir fry the chicken until no visible part of the meat is raw.
  7. Next, add the marinade and mushrooms to the pan. Bring to a simmer briefly and sprinkle in 1t white pepper and 1t coriander seed powder.
  8. Arrange the contents of the pan on top of the (now cooked) rice inside the rice cooker (see picture below). Sprinkle all the left over liquid from the pan over the chicken in the rice cooker evenly.
  9. Set the rice cooker to cook a second time. When it returns to ‘keep warm’ mode again, your chicken rice will be done.

Notes CP Chicken Cook

  • Chinese sausages should be easy to find in any Chinatown. If you really hate liver, use 4 red sausages instead. If you can’t find any Chinese sausages, use braunschweiger (i.e. liverwurst) instead. They will be different in size to the Chinese sausages, so adjust the quantity accordingly. For reference, a Chinese sausage is 6 inches long and 3/4 inch in diameter.
  • If you have one of those rice cookers with fuzzy logic and all kinds of settings, just use the simplest one- usually labelled as ‘quick cook’ or something similar.
  • You can make your claypot chicken rice well ahead of time and reheat with the ‘keep warm’ function of your rice cooker.
  • If you want to skip the bicarbonate for a natural chicken texture, remember to skip the vinegar as well.
  • If you don’t have a rice cooker, you will need a clay pot. It will be very difficult to cook this in a metal pot so I suggest you don’t try. The rice gets burnt very easily.
  • If you like this recipe, have a look at my Oyakodon recipe, which is the Japanese version of chicken rice. 
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1 Comment

Posted by on July 23, 2013 in Main Courses, Oriental, Poultry, Recipe

 

Tags: , , , , , ,

One response to “Claypot Chicken Rice – Rice Cooker version

  1. YeeLing

    November 3, 2013 at 6:44 pm

    Thanks for the recipe. Followed the instructions on sodium bicarbonate and vinegar. The chicken turned out very tender and tasty. It’s a hit!

     

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