Saturday, 17 December 2011

Claypot Chicken Rice

Okay, so I lied....
but, calling this dish Porcelain Enamelled Cast Iron Pot Chicken Rice just doesn't have a nice ring to it

Claypot Chicken Rice

6 small pieces of chicken thighs
7 medium-sized chestnut mushrooms
a small handful of dried porcini, soaked in hot water and sliced

for the marinade;
2 tbsp oyster sauce
1 tbsp dark soy
2 tbsp light soy
1 tsp chopped garlic
1 tsp chopped ginger
salt and pepper
brown sugar
2 dried chillies, softened in some hot water

2 cups rice
3 cups chicken stock
sprinkling of sesame oil

Combine the chicken pieces with the marinating ingredients and leave them in a cool place for at least 30 minutes.
Wash the rice thoroughly until the water runs clear.
Place the rice in your choice of cooking vessel (preferably claypot, if you can find one). Add the stock into the rice and let it boil over medium heat.

In a clean wok, fry the marinated chicken pieces over high heat. (I did not add any oil, as chicken thighs are pretty fatty.)
Add chestnut mushrooms, porcini mushrooms along with the water used to soak the mushrooms, and let it simmer until the water is reduced. The sauce should be thick and enough to cover all the rice.

Spoon the chicken on top of the parboiled rice. Cover the dish and place it in a 160C oven for 30 minutes or until the rice is cooked.
Sprinkle with some sesame oil before serving.