Claypot Rice

By Ah Pa

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Main Dish

Claypot Rice

By Ah Pa (Clementi)

Shared by SG Recipe Book, father

Rice cooked in a claypot with Chinese sausage, chicken, and salted fish - the crispy rice crust at the bottom is the best part.

1
60 min
2 servings
Chinesemedium

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https://sgrecipebook.com/r/3qTzgm
Claypot Rice

Ingredients

  • 1.5 cups jasmine rice
  • 200g chicken thigh, sliced
  • 2 Chinese sausages (lap cheong), sliced
  • 1 small piece salted fish, diced
  • 3 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • Spring onions, chopped
  • 2 cups water or chicken stock

Preparation

  1. 1

    Marinate chicken with 1 tbsp each of dark soy, light soy, and oyster sauce for 15 minutes.

  2. 2

    Rinse rice and add to claypot with water. Bring to boil over medium heat.

  3. 3

    When water is almost absorbed, arrange chicken, sausage, and salted fish on top.

  4. 4

    Cover and cook on low heat for 15-20 minutes.

  5. 5

    Drizzle remaining soy sauce and sesame oil around the edges.

  6. 6

    Let it cook for another 5 minutes to form the crispy rice crust.

  7. 7

    Garnish with spring onions and serve directly from claypot.

Tips from Ah Pa

"Don't skip the crispy rice crust (guo ba) - scrape it off the bottom and mix it in!"

SB

SG Recipe Book

Recipe Contributor

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