Thursday, September 12, 2013

Claypot Chicken Rice for Little Ones 简易版瓦锅鸡饭

I missed the famous charcoal Claypot chicken rice in Pudu, especially when it's been rather cold these few nights due to the monsoon rain that often comes in the evening, a pot of hot meal will be really warming.

Since I am now a temporary stay-home mom who cooks daily, I decided to make a claypot chicken rice that is child friendly so we can all share, including the little ones. By child friendly, I mean to cut down the rich flavoring used in marinating the chicken and avoid using preserved meat - salted fish and Chinese sausages. However, the texture of the rice turned out well and my little boy really loved his dinner. Claypot seems to amplifies the aroma of the food, which makes the chicken rice smell so irresistible.

So my craving eased and the family got to enjoy a nice one-pot meal. :)

Preparation Time: 30 min
Cooking Time: 40 min
Serving for: 3 person

3 chicken drummets, cut into small pieces of about 1.5" each

6 dried mushrooms
1 cup white rice
1 cup water or stock
1 tablespoon premium soya sauce (use 2
If you want a richer taste)
1 teaspoon black soya sauce (use 1 tablespoon if you want it darker)
A dash of sesame oil
A dash of pepper
1 teaspoon of corn flour
1 teaspoon of Shao Xin wine
2 clove garlic, finely chopped
A bit of ginger, thinly sliced

The Making:
1. Soak the mushrooms in hot water for at least 30 minutes or until soften.

2.  Marinate the chicken and mushrooms for at least 30 minutes.

3. Cook the rice and water in the Claypot for approximately 10 minutes on high heat, with the cover on. The rice is ready once you see tiny holes appearing on the surface. I add a teaspoon of anchovies powder into the pot for added flavor.

4. Spread out the chicken and mushrooms onto the rice, pour any remaining marinating sauce into the pot. Put the cover on and cook for another 20 minutes on high heat. Add some Chinese sausages if you like.

5. Once the chickens are all cooked, turnoff  the heat and let the rice sit for another 10 minutes before serving, it will dry up a little an become more chewy.

6. When serving, garnish with some spring onions and/or fried salted fish. 

Do take note that the Claypot will remain hot for quite sometimes, so be careful not to let the little one touches it!

I ran out of the mushroom in an earlier attempt so used the Korean button mushrooms instead. Tasted good. :)

Useful Tips:
• I cooked the Bak Choy with garlic (清炒小白菜) in a separate wok and top them onto the rice only right before serving. It is the perfect match for this flavorful dish.

• For little one's serving, I would suggest to debone the chicken to avoid them from biting onto tiny pieces of the bones.

• If serving for adults, you may add some fried salted fish and mix well with the rice before serving, the aroma will be so so inviting! However I skip that for my little ones since its not exactly a healthy food, replaces with a dash of roasted anchovies powder instead.

• If you like Chinese sausage, 腊肠, cut a few thin slices and add them during step 4. That is the traditional must-have for all die hard claypot chicken rice fans.

• You may add a drop of oyster sauce for richer taste if you wish, however I do not like using oyster sauce in my cooking. When cooking for the minors under 4yo, I will reduce or avoid the usage of articifal flavoring which often contains too much sugar, salt and preservative.

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