Best 3 Chinese Clay Pot Rice With Chicken Recipes
**Chinese Clay Pot Rice with Chicken: A Flavorful and Aromatic Dish**
Chinese clay pot rice with chicken is a classic Cantonese dish that is both flavorful and aromatic. It is made with rice, chicken, Chinese sausage, dried shrimp, and various vegetables, all cooked together in a clay pot. The clay pot helps to create a moist and flavorful rice dish, while the chicken, sausage, and shrimp add a savory and umami flavor. This dish is typically served with a side of steamed vegetables or a simple green salad. In addition to the classic chicken clay pot rice, there are also many other variations of this dish, including vegetarian clay pot rice, seafood clay pot rice, and even clay pot rice with duck or lamb. No matter what your preference, there is sure to be a clay pot rice dish that you will enjoy.
**Recipes Included:**
* Classic Chinese Clay Pot Rice with Chicken
* Vegetarian Clay Pot Rice
* Seafood Clay Pot Rice
* Duck Clay Pot Rice
* Lamb Clay Pot Rice
Each recipe includes detailed instructions and a list of ingredients, so you can easily make this delicious dish at home. Whether you are a beginner or an experienced cook, you are sure to find a clay pot rice recipe that you will love. So gather your ingredients and get ready to enjoy this flavorful and aromatic Chinese dish!
CLAY POT RICE WITH CHICKEN
The name says it all ... rice cooked in a claypot, with chicken and/or other meats. The claypot gives the rice a slightly burnt flavour which makes it oh so yummy! This is a popular dish at the hawker stands in Singapore and Malaysia, although it is more commonly made at home.
Provided by Muffythechef
Categories One Dish Meal
Time 30m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place rice, chicken broth, garlic and shallots into claypot.
- Mix in dark soya sauce, oyster sauce, pepper and sesami oil.
- Cook rice in chicken broth with a claypot over a medium flame.
- Leave the lid of the claypot closed during cooking until the broth is nearly evaporated.
- Open lid and pour in chicken thigh and chinese sausage.
- Replace the lid and continue cooking for about 10-15 minutes.
- Open the lid and stir the rice mixture to prevent the rice from sticking too much to the pot.
- Cook until the rice is cooked (should be soft and fluffy).
- Remove rice and serve.
- Add additional dark soya sauce and pepper to taste.
Nutrition Facts : Calories 870.7, Fat 23.6, SaturatedFat 6.4, Cholesterol 105, Sodium 1558, Carbohydrate 121.6, Fiber 2.5, Sugar 0.9, Protein 37.2
CHICKEN AND CHINESE SAUSAGE RICE HOT POT
Steps:
- Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
- In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving.
- Plating: Serve rice pot family style with rice bowls and chopsticks.
CLAY POT CHICKEN RICE - WITHOUT THE CLAY POT!
I believe this recipe is adapted from a Chinese cookbook, I can't remember which one. Usually i just do it from memory. It's really simple, just dump and turn on the rice cooker, and EAT!
Provided by WaterMelon
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Wash the rice, then stir in the rest of the ingredients except for the garnishes.
- Cook the mixture in a rice-cooker as you normally would for rice.
- Garnish the cooked rice with the shallots and spring onion.
- If you like, drizzle a little more dark soy sauce over and serve.
Nutrition Facts : Calories 369, Fat 0.7, SaturatedFat 0.2, Sodium 1003.4, Carbohydrate 80.2, Fiber 1.7, Sugar 0.8, Protein 8.4
Tips:
- Choose the right rice. Short-grain or medium-grain rice is best for making Chinese clay pot rice, as it absorbs the flavors of the other ingredients well and produces a fluffy, tender texture.
- Soak the rice before cooking. Soaking the rice for at least 30 minutes before cooking helps to remove excess starch and results in a less sticky, more flavorful rice.
- Use a clay pot. A clay pot is the traditional vessel for making Chinese clay pot rice, but you can also use a Dutch oven or other heavy-bottomed pot with a tight-fitting lid.
- Season the clay pot before using it for the first time. To season the clay pot, fill it with water and bring it to a boil. Then, reduce the heat to low and simmer for 30 minutes. Drain the water and dry the pot thoroughly.
- Use a variety of ingredients. In addition to rice, you can add a variety of ingredients to your Chinese clay pot rice, such as chicken, shrimp, vegetables, and seasonings.
- Cook the rice over low heat. Low heat is essential for cooking Chinese clay pot rice, as it allows the rice to cook evenly and prevents it from burning.
- Let the rice rest before serving. After the rice is cooked, let it rest for a few minutes before serving. This allows the flavors to meld and the rice to firm up.
Conclusion:
Chinese clay pot rice is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting way to cook rice, give Chinese clay pot rice a try.
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