Last weekend we had Cheryl’s family over for lunch and I decided to prepare chicken claypot rice; only problem is I don’t have a claypot so I decided to try it out in the tagine. I was pleasantly surprised by the results.
After Cheryl’s post on thebakerwhocooks.net, we had a few requests for the recipe so here it is (I’m only posting the recipe, Cheryl is by far the better blogger and her story is a fantastic read so check it out at the link above).
For the garnish:
- Handful of dried lily flowers (soaked and tough ends cut off)
- Handful of dried wood ear mushrooms (soak one hour and rough chop)
- Handful of dried black fungus (soaked and sliced)
- 1/2 teaspoon each of salt and sugar
- 1 tablespoon light soya sauce
- 2 teaspoons dark soya sauce
- 1 1/2 tablespoons corn starch
- 1/2 teaspoon sesame oil
- 1 teaspoon shaoxing wine
- 2 teaspoons oyster sauce
- white pepper to taste
- 1 lap cheong (Chinese sausage), angle sliced
- 3 chicken thighs (boneless and skin removed)
Toss the soaked fungus and chicken with the rest of the wet ingredients and leave to marinate for about one hour.
For the rice:
- 1 cup basmati rice (20% brown, 80% white), rinsed and drained
- 1 cup chicken stock
- Dash of salt
- 3cm piece of ginger, peeled and julienned
- 1 tablespoon oil
Combine all of the above in your claypot (or tagine in this case).
Cover the rice mixture with the chicken and fungus garnish (including all the succulent sauces from the marinate), add your lap cheong and give a stir. Cover the pot it on the stove top on high heat for about 6 minutes, then reduce to low heat and simmer for 25 minutes.
When done, swirl a little sesame oil over the top and give another stir. Serve with kecap manis and a sprinkle of sliced spring onion.
It’s really that simple and makes for a wonderfully fragrant and delicious one pot dish. Don’t stress about the crispy rice bits that accumulate on the sides, these are the best parts. Seasoned claypot addicts (you know who you are) will be thankful for the authenticity.