28/02/2025
Level up your homecooked chicken rice this weekend with eatwhattonight's claypot chicken rice recipe!
Ingredients (serves 2):
1 cup rice, washed
35g Dancing chef hainanese chicken rice paste
1 tbsp shredded ginger + more for garnish.
1 garlic, slightly crushed
1-2 tsp dark soya sauce (depends on how dark you want it to be)
2 tsp shallot oil
5-6 pcs dried mushrooms (soaked till soft/overnight, remove stems and cut into halves)
Some blanched green vege (optional)
Sunny side egg (optional)
Some parsley (for garnish)
150g diced chicken
Water/chicken stock
Ingredients for the Chicken Marinade :
1 tsp light soya
Some pepper
1/2 tsp sesame oil
2 tsp corn flour
Method:
1) Add rice, enough water/chicken stock, dancing chef chicken paste, shredded ginger and garlic into rice cooker pot till the desired rice cup level mark.
2) Stir to mix well and Cook rice under plain rice/normal rice mode.
3) In the meantime, heat up some oil and stir fry chicken till almost cooked. Dish and set aside.
4) When rice is cooked, add dark soya sauce and shallot oil. Stir and mix well till all evenly coated.
5) Add the mushrooms and chicken. Mix well, cover rice pot and leave it to stay warm for another 20 mins.
6) Dish and serve rice with some blanched vege, egg, shredded ginger, parsley and chillies as desired.
Note (Optional): Use leftover chicken paste to make chicken soup by adding water, some sliced ginger and adjusting w salt and pepper to taste.
