Homemade Claypot Chicken Rice
Here's an easy at-home version of a classic Chinese dish that's perfect for small households.
Connie ClarksonFounder and project manager at The Kitchen Project
- prepare
- cook
- 1-2 servings
- Easy
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Caption:Claypot chicken is an efficient and economical dinner for one or two people.Photo credit:Connie Clarkson
Single person households are on the rise, but it can be hard to find wholesome and economical meals for one person. Here's a quick recipe that can feed one or stretch to two people.
If you can't find dried mushrooms, use 100g fresh mushrooms (preferably shiitake).
Ingredients
- 200g boneless chicken cut into bite-sized pieces
- 1 Tbsp oyster sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp light soy sauce
- 1 Tbsp dark soy sauce
- 1/4 tsp sesame oil
- 1 tsp cornflour
- Pepper, to taste
- 50g dried Chinese mushrooms (soak in water for 1 hour, then squeeze dry and remove stalks)
- 3/4 cup jasmine rice
- 3/4 cup water or chicken stock
- 50g choy sum
Instructions
- Preheat the oven to 180C.
- Marinate the chicken pieces with the oyster sauce, hoisin sauce, soy sauce, sesame oil, cornflour and pepper. Stand for 10 minutes.
- Put the marinated chicken and any residual marinade, rice and water into the clay pot, (or a casserole with a closely fitting lid) put the lid on and bake in the oven for 1 hour or till all the water is absorbed and the rice is cooked.
- Remove lid, fluff up the rice with a fork, and gently stir the mushrooms through the rice.Replace the lid and return the clay pot to the oven for a further 15 minutes.
- While the claypot is in the oven for the last 15 minutes, blanch the bok choy in lightly salted boiling water for a minute till bright green.
- Remove the clay pot from the oven and stand for 5 minutes before serving with the bok choy.
