Claypot Rice with Chestnuts and Chicken

Last weekend, I have tried cooking claypot chicken rice, wow, it was yummy!!

Serves 4 pax

Preparation time: 35 mins + 20 mins for marinating

Cooking time: 40 mins

Ingredients

300g chicken thighs, cut into bit-sized pieces

2 tablespoons oil

2 cups uncooked rice, washed and drained

1 heaped tablespoon finely shredded ginger

12 fresh or dried chestnuts, boiled until just soft, cut in half

2 dried lap cheong (chinese sausages), cut diagonally in 1/2cm slices

2 tablespoons crispy-fried shallots

2 tablespoons finely chopped spring onions

Marinade the chicken thighs

1 tablespoon dark soy sauce

1 tablespoon oyster sauce

1 tablespoon rice wine

1 teaspoon sugar

1 teaspoon sesame oil

1/2 teaspoon cornflour

Methods

1. Put chicken pieces in a bowl and stir in all Marinade ingredients. Set aside to marinade for 20 minutes.

2. Heat the oil in a large claypot. Add the rice and stir over medium heat until the rice is well coated, about 1 minute. Add sufficient water to cover the rice by 2cm. Bring to the boil over high heat, then cook with the pot uncovered for 5 minutes, until the water has been absorbed and "craters" appear in the surface of the rice. Add the ginger, chestnuts and marinated chicken pieces, pushing them well into the rice. Lay the sliced lap cheong on top, cover and cook over low heat for 20 minutes; do not remove lid before this time.

3. Stir the rice with a fork or chopstick, cover and cook over very low heat for about 15 minutes, until the chicken is done and the rice is dry. Garnish with the crispy-fried shallots and spring onions before serving. If desired, serve with a soup and vegetable dish with sliced red chillies and soy sauce on the side.