Claypot Chicken Rice

Contributed by: Alice Poh

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My mum, Alice, has been a great pillar of support to my dad who runs his own business. My mum is indeed a multi-tasker having to cook and manage the daily operations of the family business as well as looking after her 4 children. There is hardly any “me-time” for herself as she has too many issues to attend to, day in, day out.

However, my mum is a strong believer that homecooked food is still the best option for her family, especially her 4 young growing children. Most of the time, to juggle so many demands on hand, she will plan in advance and usually prepare a one-pot healthy dish to feed us.

We will quickly gather together on the dining table which was actually one of the round folding tables placed within the shop premises, waiting eagerly for the food to be ready.

As I am now also a mum to 4 children, I want the best for my spouse and our children. I will definitely put in effort to prepare homecooked food for the family.

This “claypot chicken rice” is one of the favourite dishes in my family. My children’s classmates or close friends will always tag along with my children to join us for lunch or dinner whenever my children shared that we are having claypot rice.

Portion: 6 pax
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins

Ingredients

• 3 cups (550g) of rice

• 25 pcs of mid-wings, washed and cut a slit on each piece

• 9 pcs dried shiitake mushrooms, soak and slice

• 2 pcs of chinese sausages, cut into thin slices


Chicken Marinade:

• 2 tbsp sesame seed oil

• 1 tbsp oyster sauce

• 1 tsp sugar

• 1 tsp rice wine

• 2 tbsp dark soy sauce

• 1 tbsp light soy sauce

• 1½ tbsp cornflour

• Pepper to taste


Garnishes : (Optional)

• Fried Shallots

• Spring Onion


Method

1. Combine the chicken marinade ingredients to the chicken mid-wings and set aside overnight in the refrigerator the day before.

2. Soak the shiitake mushrooms in hot water until plump. Remove the stems and slice the mushrooms. Keep the mushroom liquid. Set aside.

3. Wash 3 cups of rice two times and add water (according to the rice cooker instructions) in the rice cooker.

4. Add the mushroom liquid into the rice cooker.

5. Place the marinated chicken, mushroom slices and chinese sausage slices evenly on top of the rice.

6. Check on the dampness of the rice after 10 mins. Stir the rice to ensure that the chicken mid-wings are cooked.

7. Once the rice is cooked, switch to “keep warm’ mode and wait for another 10 mins.

8. Fluff the rice.

9. Garnish with fried shallots, spring onions and serve warm.


Helpful Tips

I will usually buy a 2kg pack of frozen chicken mid-wings from the supermarket as it is more economical. I will then wash and marinate the whole pack and pack into 2 portions to freeze.

When I want to cook, just thaw 1 box in the refrigerator before leaving for work in the morning. The mid-wings will be ready to cook when I return in the evening.

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