May 16, 2019
Inspired by renowned Hong Kong celebrity chef Annie Leong’s recipe, this claypot chicken rice dish doesn't need to be cooked in a traditional earthern claypot to achieve that nice, crusty texture and smoky aroma. This recipe is part of Open Kitchen by Janice O'Connor. All proceeds from the book sales will go to the Make-A-Wish Foundation Singapore.
Claypot Rice Sauce
1Mix all marinade ingredients except for oil. Mix well, then add oil into the mixture. Set aside.
2Steam sausages for 10 mins. Then slice sausages. Set aside.
3Soak and cut mushrooms. Marinate with 1 tsp light soy sauce, ⅓ tsp sugar and ½ tsp oil. Steam for 30 mins.
4Preheat oven at 200 C. Wash rice and drain water. Mix in salt, vinegar and oil.
5In a large pot, pour in chicken stock and rice. Cover and turn on high heat to bring to a boil. Lower the heat, open the cover and stir the rice well. Cover and cook for another 5 mins.
6Open the lid, layer chicken, sausages and mushrooms on top of the rice. Cook for 1 min.
7Put the pot into the preheated oven. Bake for 20 mins. Sprinkle spring onion on top and cover for 1 min.
8Bring all Claypot Rice Sauce ingredients to a boil. Pour over the chicken and rice to mix. Serve hot.
Janice's tip: The rate at which water will be absorbed by the rice varies according to the type of rice. Observe the cooking process and adjust the water level accordingly.
Photo: Open Kitchen