Claypot chicken and chinese sausage rice


Claypot chicken rice is very popular in Southern regions of China, Singapore and Malaysia. Even though it comes from the semi tropics it makes a great winter one pot dinner.
The rice is cooked in the claypot and ingredients such as diced chicken, chinese sausage, mushrooms and even dried salted fish are added when the rice is almost cooked. Traditionally it is cooked over a charcoal stove, giving the dish a distinctive flavour. It normally takes 20-30 minutes to cook. The rice may become crusty but provided it does not burn the crust is tasty. Before serving, the rice is swirled with dark soya sauce, shallot oil and a final swirl of spring onions.
Here’s our version, cooked over a gas stove and in a Japanese claypot

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