Rice with clay pot chicken is one of Malaysia’s favorite dishes and can be easily made at home. There are many variations of it. My favorite version is in my cookbook ‘One Pot Wonders’ which includes tasty ingredients like salted fish, sesame oil, pepper and belacan pepper. Instead of a rice cooker, I made it in an all-in-one Philips pot, or an ‘instapot’.
But when I started cooking, I had very few kitchen appliances and just wanted to make this dish with the minimum ingredient. To find out the easiest way to make this recipe, I compared my family’s recipe and some from the Internet, like Noobcook’s. With all the information I gathered, I eliminate ingredients that I think are not necessary, such as lap cheung (Chinese sausage) or salted fish. All I wanted then was a quick, hassle-free and hearty dinner.
You
don’t need a clay pot, but you do need a rice cooker and a grater. The preparation time is fast (10 min of rinsing the rice, chopping chicken, pouring sauces and mushroom slices). Then let the rice cooker do its job and wait about 35 minutes for your one-course meal. You probably have most of the ingredients you need at home. If you don’t normally cook and have very few seasonings in your house, you should like this one.
TOOLS Grater
rice (for
- grating ginger
- Knife + cutting board (for chopping chicken and mushrooms
- Large bowl (for marinating chicken
- Toothpick (for mixing rice)
)
)
)
RECIPE CARD
<img src="https://www.newmalaysiankitchen.com/wp-content/uploads/2017/05/Claypot-chicken-rice-ingredients.jpg" alt=""
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SHORT RECIPE
Marinate 600 g chopped chicken thigh and 4 sliced mushrooms in 1 tablespoon dark soy sauce + 2 tablespoons oyster sauce + 4 tablespoons light soy sauce + 2 inches grated ginger. Cook 2 cups of rice + 2 cups of water in a rice cooker. After 25 minutes, add the marinated chicken, sauce and mushrooms. Let cook for 15 min. It is best served with chopped chives, salted fish and belacán pepper.
When I
first made this dish, I used chopped chicken with parts like thighs and thighs, as that was what I had in my hand. However, it is better to use chicken thigh and chop it into smaller pieces. Not only is it easier, but it cooks more evenly. I also made ginger juice. In this even simpler recipe, I grate ginger directly into marinated chicken.
COOKING TIPS
- Note that a metric ‘cup’ is 250 ml. However, their rice cooker comes with a “cup of rice” measuring approximately 160ml. Measure the rice using the cup that comes with your rice cooker. But whichever cup you use, as long as you stick to a 1:1 ratio of rice to water, you’ll be fine.
- If you can, marinate the chicken for longer so it has more flavor. I usually plan my meals in advance and marinate them the night before. It’s okay if you can’t marinate it for long. You’ll get good taste from soy, salted fish and belacán pepper.
- As dried shiitake mushroom takes a while to soften when soaked, you can consider mushrooms soaked and frozen slices. When I’m in a hurry, I soak it in hot water and cut it with a sharp knife. You can also soak it overnight.
- Do not discard the water used to soak the mushrooms, as it contains good umami taste. Use it to cook rice.
- If you don’t have a grater, you can julienne or cut the ginger finely.
- As each rice cooker is different, the cooking time varies. The timing given above is a rough estimate.
- To make the dish healthier, add some vegetables like long beans and garnish with scallions.
- I love pairing this dish with fried salted fish and belacán chile sauce!
- If you eat it without seasonings and usually prefer your dishes a little salty, you may need to add a little more soy sauce for a more intense flavor.
<img src="https://www.newmalaysiankitchen.com/wp-content/uploads/2017/05/Easy-Claypot-Chicken-Rice-In-Rice-Cooker-6-Ingredients-3.jpg" alt="" /
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Enjoy!
