Clay pot chicken rice is a dinner dish in the southern regions of China, Malaysia and Singapore. It is served with Chinese sausage and vegetables.
My version of this dish is adapted from the 1984 Chinese Cooking Classic Ken Hom’s Chinese Cookery and although normally cooked in a clay pot is the perfect meal for a thermal cooker.
25g dried Shitake mushrooms, soaked in warm water for at least 30 minutes before removing the stems and slicing.
900g boneless chicken thighs cut into 5cm pieces
2 tsp sugar
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp sesame oil
2 tbsp sliced spring onions
½ tbsp corn-starch
2 tbsp vegetable oil
175g Chinese sausage, sliced
1½ tbsp fresh ginger, cut into thin batons
2 cloves garlic, minced
900ml chicken stock
1 tbsp dark soy sauce
400g easy cook long grain rice
To Marinade the chicken:
Mix chicken, sugar, light soy sauce, oyster sauce, rice wine, sesame oil, scallions, ginger, corn starch, and white pepper in medium bowl. Allow to marinate in refrigerator for at least 2 hours.
In the inner pot add the vegetable oil over a medium heat. Add the Chinese sausage, garlic, ginger and cook for 3 to 4 minutes.
Add the chicken and marinade and cook until the chick starts to colour on the outside stirring frequently.
Pour in the chicken stock and dark soy sauce. Bring to the boil.
Add the rice and bring back to the boil and let it boil for 2 minutes.
Put on the lid and place the inner pot into the outer container and shut the lid. Leave to cook for a minimum of 2 hours.
Serve in a bowl with wilted pak choi or similar on top.