Rafed English

Claypot Chicken Rice


4 chicken thighs – cut to bite size pieces
2 tbsp oyster sauce
1 tbsp dark soy
2 tbsp light soy
2 cloves of garlic (chopped)
1 tsp cornflour
1 inch ginger (julienned)
1 tsp of salt
½ tsp of pepper
1 tbsp brown sugar
3 spring onions (chopped finely)
2 cups rice
3 cups chicken stock


Mix the chicken with all the ingredients except the rice, spring onions and stock. Leave to marinade for at least half an hour.

Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat for 1 minutes. Dish out and put aside.

Put the rice and chicken stock in the cold claypot and place it over a medium heat with the lid on. Bring to the boil and immediately reduce the heat to a low simmer, then leave the rice to steam for 15 minutes. The rice should be nearly cooked, with little holes in the flat surface.

Spread the chicken mixture all over the top of the rice, and put the lid back on. Continue to steam over a low heat for another 15 minutes, until the chicken is white and cooked through. Give it a few stir and sprinkle the spring onions over the top and serve piping hot.

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