Tuesday, July 26, 2011

My Mom's Claypot Chicken Rice

Usually over the weekend we just eat outside the house or order "take away" but one Saturday my mom decided to cook a "claypot chicken rice" for the family since she bought a whole "kampung"(village) chicken.I was told "kampung" chicken or "free range" chicken taste better because the rearing time is longer and the price is pricey compare with regular chicken.A whole kampung chicken can cost up to RM 30 easily.The meat for kampung chicken is more tougher and flavorful compare with regular breeding chicken.I would love to share with you my mom easy cooking claypot chicken!! Enjoy!!

1 whole chicken,cut small
3 tbsp soy sauce or to taste
1 tbsp thick soy sauce(caramel sauce)
1-2 tbsp oyster sauce
3 inches ginger,cut and pounded to extract juice(save ginger waste and fried)
2-3 shallot,peeled and pounded to extract juice(save shallot waste and fried

*marinate above seasoning with chicken for couple of hours or overnight*
2 cups jasmine rice,soaked 2-3 hours
1-2 tbsp soy sauce or to taste
1 tbsp thick soy sauce
1 tbsp ground white pepper powder
few pandan leaves(screwpine leave)
2 Chinese sausages,remove the skin ,sliced and pan-fried
2 sliced thick premium salted mackerel,pan-fried
cooking oil
sesame oil
handful cut scallion for garnishing

1:Cut chicken and marinate for few hours or overnight in fridge(A)
2:Wash and rinse jasmine rice few times before soaked for few hours.Marinated(B) with seasoning for 1 to 2 hours.Prepare steamer or large wok at high heat.Steam marinated rice with screwpine leaves in steamer or wok with water at high heat for 30 minutes or until 60% cooked.
3:Meanwhile remove Chinese sausage skin ,sliced and panfried,set aside.Fried ginger and shallot extracted,set aside.
4:Add in marinated chicken and salted fisj into the half cooked rice and steam for another 20 minutes or until completely cooked.
5:Scoop cooked chicken rice into claypot .Sprinkle some (C) fried Chinese sausage,fried ginger and cut scallion on the top.Heat claypot at low heat for 5 minutes.Remove claypot from heat,drizzling with sesame oil and serve hot.(if you don't have claypot just omit the claypot step)

fried pounded ginger and shallot.....fried Chinese sausage

marinated chicken with salted fish
steamed marinated rice
with screwpine leaves

steamed chicken with rice(omit claypot step if you don't have claypot)
ready to serve


Pinoy Kitchenette said...

wow! i love your rice dish. haven't tried this yet, but i will soon, so happens i just bought a claypot yesterday. You have a very nice site!
I'm an Asian food lover. I'm a filipino.
Glad to follow you. Hope you can visit my site and follow me too. Happy blogging!

Spoon and Chopsticks said...

That's a lovely claypot chicken rice. It certainly looks very delicious.


My Asian Kitchen said...

Thank you guys for dropping by:)will visit you site soon:)

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.