Papa Chong Cooks brings you the easiest and yummiest recipes in town. In this episode, he will be teaching you how to make Claypot Rice at the comfort of your own home.
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Claypot Rice Recipe
Preparation Time: ~10 minutes
Cooking Time: ~45 minutes
Total Duration: ~55 minutes
Serving Size: 4-5 Pax
Ingredients
1) Chinese sausage - 1 x 1/2 pieces, wash and sliced
2) Chicken thigh meat – 500g, diced
3) Dried mushroom - 3 pieces, blanched and sliced
4) Garlic – 4 cloves, chopped
5) Ginger – 1 slice and 3 inch knob, chopped
6) Cai Xin - 500g, washed and cut into 3 inch pieces
7) White rice - 3 cups, uncooked
8) Water used to soak dried mushroom - 1 cup
9) OKI Premium Canola Oil - 7 tablespoons
10) Oyster sauce – 3 tablespoons
11) Rice wine – 1 tablespoon
12) Dark soy sauce – 5 tablespoons
13) Light Soy Sauce – 3 tablespoons
14) Corn flour – 1/2 tablespoon
15) White pepper – A dash
16) Water – 2 cups
Instructions for marinating chicken:
1) Add 1 tablespoon of light soy sauce, corn flour and a dash of pepper to chicken.
2) Mix well and marinate it in the refrigerator overnight.
Instructions for cooking Claypot Rice:
1) Pour 1 tablespoon of OKI Premium Canola Oil to M. Maison non-stick wok. Once heated, add sliced Chinese sausage and fry till fragrant. Set aside.
2) Pour 1 tablespoon of OKI Premium Canola Oil to a heated M. Maison non-stick wok. Add one slice of ginger and fry till brown. Add 2 tablespoons of chopped garlic and sauté till golden brown. Add 1 tablespoon of light soy sauce and marinated diced chicken. Add sliced mushrooms, 5 tablespoons of mushroom water, 1 tablespoon of rice wine and 3 tablespoons of oyster sauce. Mix well and fry.
3) Cover with lid and let it cook for 5 minutes on low heat. Add a dash of pepper to taste and set aside.
4) For making the Ginger Oil, pour 3 tablespoons of OKI Premium Canola Oil to M. Maison non-stick wok. Add 3 tablespoons of chopped ginger and fry till golden brown. Set aside.
5) Pour 2 tablespoons of OKI Premium Canola Oil to M. Maison non-stick wok. Add 2 tablespoons of chopped garlic, 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of rice wine, 2 tablespoons of oyster sauce, 3 tablespoons of ginger oil and 3 tablespoons of mushroom water. Once bubbling, pour the sauce onto cooked chicken. Set aside.
6) Add Cai Xin and 1 tablespoon of salt into simmering water. Once the water starts boiling, strain the vegetables and set aside.
7) Cook 3 cups of rice and add 1/3 cup of mushroom water into Philips All-In-One Cooker. Add enough water to cook the rice. Set the timer to cook the rice for 14 to 16 minutes.
8) Once the rice is fully cooked, add chicken, Cai Xin, Chinese sausage and 2-3 tablespoons of dark soy sauce into Philips All-In-One Cooker. Mix evenly and thoroughly.
9) Cover and cook the rice again. Set settings to slow cook for 4 minutes.
10) Garnish with spring onion and coriander. Serve!
Special Thanks:
OKI Oil
Philips Singapore
Metro Singapore
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