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.
- ½ kampung chicken, cut into bite-sized pieces
- 2 pcs Chinese pork sausages
- 2 pcs goose liver sausages
- 8 pcs dried mushrooms
- 2 stalks spring onions, cut into 2.5 cm lengths
- 3 cups jasmine rice
- 3 cups chicken stock
- ¼ tsp salt
- ½ tsp vinegar
- 1 tsp oil
- 1 tsp sugar
- ½ tsp salt
- ⅓ tsp white pepper
- ⅛ tsp baking soda
- 1 tsp shaoxing wine
- 1 tsp corn flour
- 1 tsp oil
Claypot Rice Sauce
- 2 tbsps dark soy sauce
- 2 tbsps light soy sauce
- 2 tbsps sugar
- ⅓ cup water
- ½ tbsp sesame oil
Mix all marinade ingredients except for oil. Mix well, then add oil into the mixture. Set aside.
Steam sausages for 10 mins. Then slice sausages. Set aside.
Soak and cut mushrooms. Marinate with 1 tsp light soy sauce, ⅓ tsp sugar and ½ tsp oil. Steam for 30 mins.
Preheat oven at 200 C. Wash rice and drain water. Mix in salt, vinegar and oil.
In 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.
Open the lid, layer chicken, sausages and mushrooms on top of the rice. Cook for 1 min.
Put the pot into the preheated oven. Bake for 20 mins. Sprinkle spring onion on top and cover for 1 min.
Bring 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