Claypot Chicken Rice with Mushroom

Claypot Chicken Rice with Mushroom is a Cantonese dish that is popular in both Singapore and Malaysia. It is relatively simple and easy to make as it only requires four steps, and you can always switch up the ingredients based on your likings. Many would say that Claypot Chicken Rice with Mushroom is a very flavourful dish as the rice absorbs the essence of the mushroom and chicken grease. Coupled with the tinge of sweetness from the Chinese sausage and oyster sauce, how can this combination get any better!

No Milk

No Nuts

With Alcohol

No Milk

No Nuts

With Alcohol

Difficulty: Easy

Preparation: 30 min
Cook: 30 min
Clean up: min

Steps: 4 steps
18 Ingredients

Difficulty: Easy
Steps: 4 steps
18 Ingredients

Preparation: 30 min
Cook: 30 min
Clean up: min

Instructions

1. Marinate chicken

Marinate chicken with garlic, ginger, light soy sauce, white pepper, corn flour, Shaoxing wine, sugar and 1 tbsp oyster sauce.Set aside for an hour.

2. Cooking the rice base

In a claypot on medium-high heat, add 2.5 cups of water
Add rice when water boils, let it cook covered for 5 minutes
Add mushrooms and cook for another 3 minutes, covered

| Add shallot oil by sliding down the sides of the claypot to create a rice crust that is so delicious.

3. Adding ingredients

Rice should be partially cooked and white, add chicken evenly on top of the rice and switch to medium low heat.
Add Chinese sausage and cover. Let this simmer for 10-15 mins, until chicken is cooked.

4. Fried shallots

In a mini pan add shallots to 4 tbsp of cooking oil and fry until golden brown and crispy
Separate fried onions and oil to prevent cooking it further and set aside.

5. Final seasoning sauce

Combine dark soy sauce, 0.5 tbsp oyster sauce, 0.5 tbsp sesame oil and 1 tbsp fried shallot oil

Plate and Serve!

15 mins later, garnish with spring onions and fried shallots. Drizzle seasoning sauce as desired and mix well before eating.