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!