Claypot Chicken Rice without Claypot

Hub is out of town again. So every time he’s not around, I will whip up a one-dish meal for the 3 of us. Around here my kids eat what I make. Sometimes I make something new and the rule is they have to try a bite (chew and swallow) before they are allowed to declare they don't like it. If they don't eat dinner because they truly don't like it then they can have fruit afterwards but that's it. They either eat it or they don't, no crying about it. I don't have time for that. If they're "not hungry" then I'll save their plate for later. 

A satisfying chicken and rice one-pot that makes a great family dinner. You don't need a clay pot to whip up a fragrant clay pot chicken rice. This tasty dish is one-pot cooking at its best. 

Claypot Chicken Rice without Claypot

Adapted from Rasa Malaysia

Ingredients

2 cups rice
2 skinless chicken breast
1 stalk scallion - chopped
3 inches ginger - peel the skin and chop into thin strips
6 shitake mushrooms - soak in hot water for 30 minutes and cut into halves
1 small piece salted fish - cut into small pieces
½ bunch of Bok choy – remove the lower part, rinse and drained

Seasoning for chicken

2 tbsp oyster sauce
1 tbsp soy sauce
¼ tsp chicken boullion powder
½ tsp corn starch
½ tsp sesame oil
5 dashes white pepper powder
¼ tsp sugar

Seasoning for rice

2 tbsp soy sauce
½ tbsp dark soy sauce
2 tsp cooking oil
1 pinch of salt

 

Directions

Chop the chicken breast into 2-inch pieces.

Add the chicken seasoning and mix well. Marinate for an hour in the fridge.

Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.

Add the rice seasoning and cooking oil into the rice and start cooking the rice.

At the same time, heat up a wok with some cooking oil then sauté the ginger until fragrant. Add the marinated chicken and shitake mushrooms. Stir for a minute to mix well.

Stir-fry the chicken until fully cooked. Add in the chopped scallions. Dish out and set aside.

Deep fry the salted fish and blanched the bok choy. Set aside.

Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.

Leave the rice cooker on “Stay Warm” for 15 – 20 minutes before serving.

Top the chicken rice with fried salted fish and blanched bok choy. Serve immediately.