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Singapore Claypot Chicken Rice Recipe

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SGfoodfeed Claypot Chicken rice at Taman Pelangi Food Centre Old school charcoal cooked dish
SGfoodfeed Claypot Chicken rice at Taman Pelangi Food Centre Old school charcoal cooked dish from sgfoodfeed.blogspot.com

Description

Singapore claypot chicken rice is a popular Chinese dish that is both healthy and delicious. It is a one-pot meal that is made with rice, chicken, and vegetables. The dish gets its name from the claypot in which it is traditionally cooked. The chicken and vegetables are cooked together with the rice, which absorbs all the flavors and aromas of the other ingredients. The result is a dish that is rich in taste and texture.

Prep Time

The preparation time for this dish is around 30 minutes. You will need to marinate the chicken for at least 15 minutes before cooking.

Cook Time

The cooking time for this dish is around 30 minutes.

Ingredients

For the marinade:
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
For the rice:
  • 1 1/2 cups jasmine rice
  • 2 cups water
  • 1/4 teaspoon salt
For the chicken:
  • 2 boneless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 2 stalks scallions, sliced
  • 1/2 cup shiitake mushrooms, sliced
  • 1/4 cup Chinese sausage, sliced

Equipment

  • Claypot
  • Large bowl
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

1. In a large bowl, combine the marinade ingredients and mix well. Add the chicken pieces and stir to coat. Marinate for at least 15 minutes. 2. Rinse the rice several times until the water runs clear. Drain well. 3. In a claypot, bring the water to a boil. Add the rice and salt. Reduce the heat to low and cover the pot. Cook for 15 minutes. 4. Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the garlic and stir-fry for 10 seconds. 5. Add the chicken and stir-fry until browned, about 5 minutes. 6. Add the scallions, mushrooms, and Chinese sausage. Stir-fry for another 2 minutes. 7. Transfer the chicken and vegetables to the claypot with the rice. Cover the pot and cook for another 10 minutes. 8. Turn off the heat and let the dish rest for 5 minutes before serving.

Notes

The key to a good claypot chicken rice is to use a claypot. The claypot retains heat well and allows the rice to cook evenly. If you don't have a claypot, you can use a heavy-bottomed pot with a lid.

Nutrition Info

This dish serves 4 people. Each serving contains approximately:
  • Calories: 430
  • Protein: 21g
  • Fat: 14g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 695mg

Recipe Tips

  • You can add other vegetables to this dish, such as carrots, peas, or bell peppers.
  • If you don't have Chinese sausage, you can use regular sausage or bacon instead.
  • If you like your rice crispy, you can let the dish cook for a few more minutes.
  • You can serve this dish with a side of pickled vegetables or a spicy chili sauce.

Enjoy this delicious and healthy Singapore claypot chicken rice with your family and friends!


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