Thursday, November 20, 2008

Home Cook Claypot Chicken Rice

Times are bad, and news have been publishing about global financial turmoil, countries getting into recessions, etc.

Now that, technology sector in the States are falling apart and it’s affecting the companies in Malaysia, states like Penang and Kulim and Selangor. Many companies are curtailing their spendings, controlling budgets, planning year end holiday shut downs and so on.

What should we do to prevent ourselves into any difficulties when comes to such situation? Building our safety net by eating out less that would be one of the examples, scrap all the holiday plans, do less clothing shopping, etc.

With all the economy ‘bad news’ appearing everyday, I actually eat in for couple of weeks, and also took the opportunity to brush up my cooking skills.


Here I present my short cut way of cooking Claypot Chicken Rice. Since I don’t have claypot, thus am using a rice cooking pot. In fact, more easier and convenient.

Recipes below is for 3 persons –

a. 1.5 cup of rice, wash and add 2 table spoons of light soya sauce instead of salt

b. Marinate 3 debone chicken legs + thighs with 2 table spoons of light soya sauce, 1 table spoon of oyster sauce, 2 table spoons of dark soya sauce.

c. Marinate for 30 mins.

d. Cut Mandarin Sausages (Wax Sausages) into thin slices. Since I like this very much, I actually bought 2 pairs of these sausages and put all into the pot.

e. While marinating the chickens, wash those rice and with the mentioned measurement and start cooking.

f. About 3 minutes time, we’ll know there would be bubble bubbling in the rice cooker, which means it’s time to put those marinated chickens into the pot.

g. Then after about 3 to 4 minutes later, add on those sausages.

h. Once cooked, put about 3 to 5 table spoons of sesame oil and covered the pot for about 10 minutes. That will make anyone drool for it.

i. Once done, cut spring onions for garnishing.

Ta da … here’s my short cut ways of Claypot Chicken Rice!

16 comments:

Duckie said...

i was told that if you stirfry the uncooked rice grains with soy sauce and oil then only cook, the rice will be more fragrant when its cooked

Little Inbox said...

Aha, I did it in my different way. I apply the method as commented by Duckie. In fact, I stir fry all the other ingredients like mushroom, wax sausage, marinated chicken with rice grain. Just that I don't sprinkle spring onion when served.

Hmm...did u notice my home cooked recipe? I seldom mention about salt, cuz I substitude salt with light soy sauce. More fragrant.

Christy said...

Neat way!! And I agree with the eating in during the bad times...sighs, better get prepared for those rainy days...erm, or thunderstorm, eh?:)

gill gill said...

what bout sprinkle some shao xing wine? :)

cariso said...

OK, gonna follow your this cut short and clean way of cooking claypot chicken rice.

Food Paradise said...

I always prepare quick and easy dinner. This is one of the quick and easiest way. lol Thanks for sharing!

Food Promotions said...

Delicious home cook food. Thats excellent :)

jason said...

Can add salted fish too!

Cynthia said...

This is the kind of dish I can live on daily.

Faye fly said...

claypot chicken !! never try cook it b4..pandai ah u!

Lingzie said...

this looks great! easy to do too.. i love claypot chicken rice. will try this out one day...thanks for sharing. :)

ling239 said...

with all the opening and closing while the rice is still cooking and it turns out this way, this is really cool ~ ^_^

Steven Goh said...

this is call ricepot chicken rice not claypot leh. I used to have that when I was young. Now my mum hardly cooked this ricepot chicken rice. Think may be my dad prefer the usual dishes rather than the short cut. LOL

Jason Wong said...

Actually, it would be better to stir fry your rice before you start to cook it in the pot. This will prevent your rice from becoming soggy and mushy, and it also fragrants the rice.

If you like sesame seed oil, you can add a few drops in you marinate for the chicken.

After it is ready cooked, just before serving, you might want to pour a few drops of Siew Heng at the rim with the cover on if your cokker is the conventional type. If yours is the thermo type, then just pour on the walls of the pot and let it sit for a while. Then stir, serve with spring onions.

mysimplefood said...

Hi! I made this too!! I think it is a simple and easy dish to make. One pot cook all!!

Anonymous said...

You all forgot something important. You need to add ginger juice.