Claypot Chicken Rice #glutenfree #glutenfreerecipe #asiancooking

Have you traveled to Southeast Asia lately?  Many people there use clay pots for cooking, especially in Malaysia and Singapore. There is a famous hawker food called 'Claypot Chicken Rice' which is cooked to order. The bottom of the rice is a little burnt which makes it full of natural char flavour - delicious! I do not have a clay pot in my kitchen, but I still cook this dish. It may not be cooked in the traditional manner, but I cook this dish by using an electric rice cooker and a microwave. 

Ingredients:
 
Half a chicken or 300g boneless Chicken Fillets, diced. 
6 dry Shitake Mushrooms (Soak in warm water, 1-2 hours ahead)
2 Chinese Sausages - sliced
1/3 cup Rice Wine
1/3 cup Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon Sugar
1 tablespoon gluten-free Oyster Sauce
1 teaspoon minced Ginger 
1 teaspoon Dark Soy Sauce

1.5 cup long/short grain Rice
1/3 cup Spring Onion - sliced
1 teaspoon Sesame Oil - extra

Method:

Combine all ingredients in a bowl and marinate about 30 min.
Wash the rice, add about 11/4 cup water (Use about 20% less water than normal to cook the rice as the marinade is added later).
Cook in the rice cooker or in saucepan on stove until the water is absorbed. (The time needed may be a little shorter than usual too.)
Place the cooked rice into a casserole dish.
Add the marinade and combine with the rice. 
Place chicken, Shitake mushroom and Chinese sausage on the top. 
Cover with the lid and cook in the microwave for about 10 minutes or, until the chicken is cooked. 
Let stand, with the lid on, for another 10 minutes.
Plate and top with spring onion and a little sesame oil.
Serves 3-4 people
 
Contact:lee.leehocklai@gmail.com