I just came back from a hectic 5-day trip to the city of lights, Paris. That explains my absence for a week. My ex-colleague, the "Ambitious Cloud" who came to visit us in Belgium and who accompanied us on the trip to Paris, reminded me that I have not posted my secret recipe for the claypot chicken rice which I cooked for her last Sunday. She wants to try the claypot rice when she returns to Singapore, but with pork chop instead of chicken.
This claypot rice is traditionally cooked using a claypot in Singapore coffeeshops and restaurants. But most households do not have claypots at home, besides you need a gas stove instead of an electric stove and you need to watch the fire in case the claypot rice gets burnt. So here is a shortcut to cooking claypot rice without the claypot. Use the ricecooker instead, and the taste is just as good.
So, dear "Ambitious Cloud", here is my "secret recipe" as promised. I hope that I get to eat claypot rice cooked by you the next time I return to Singapore. :) Don't always say you don't know how to cook, bcos you have been trained this time round. :p
Recipe adapted from "The Best of Singapore Cooking" by Mrs Leong Yee Soo
(Recipe for 3 persons)
1/2 tsp salt
1 tsp dark soya sauce
1 thumb-sized ginger, shredded finely
3 cloves garlic, sliced thinly
4 shallots, sliced thinly
2 tbsp light soya sauce
1 tbsp dark soya sauce
1/2 tsp salt
1 tbsp sesami oil
1 chicken cube, mashed
1/4 tsp pepper
600g deboned chicken, cut into small pieces *
4 tbsp oil
4 dried chinese mushrooms, soaked and sliced
2 cups uncooked thai rice, washed and drained
2 cups water
2 chinese sausages, fried and sliced thinly
chinese parsley (optional)
* I used big chicken drumsticks cos I need to get rid of the frozen drumsticks in my freezer. The original recipe calls for using deboned chicken pieces.
1. Marinade the chicken with ingredient A for 30 min.
2. Heat 2 tbsp oil in a hot pan and fry the chicken til brown on all sides. Set the chicken aside.
3. Fry the sliced chinese sausages til they are crackling but not burnt. Set the sausages aside.
4. Heat 2 tbsp oil in a wok and fry ingredient B til light brown. Add the mushrooms and stir fry for 1 min. Add the uncooked rice, stir well and make sure oil is absorbed.
5. Mix ingredient C in a bowl and add the seasoning to the rice together .Fry for a while. Remove the rice, place it in the rice cooker, add 2 cups of water, preferably the water used to soak the mushrooms. Ratio is 1 cup of water for every 1 cup of rice. Press the "cook" button.
6. When the rice is almost cooked, place the fried chinese sausages and fried chicken pieces on top of the rice in the rice cooker. Leave them in the rice cooker to keep warm.
7. Serve while still hot.