Claypot Chicken Rice

Claypot chicken rice can either be served as dinner or lunch. It is a dish that you can find at most of the hawker places in Malaysia. Claypot chicken rice is cooked in the claypot first. Then, the rest of the ingredients like chicken, mushroom and Chinese sausages are added in.

You may find some claypot chicken rice are cooked with fair amount of dark soy sauce. Apart from that, some places serve claypot chicken rice with dried salted fish. Dried salted fish enhances the taste of the claypot chicken rice.

Ingredients:

1 Chinese sausage (optional)

4 chicken thighs – cut to bite size pieces

2 tbsp oyster sauce

1 tbsp dark soy sauce

2 tbsp light soy sauce

2 cloves of garlic (chopped)

1 tsp cornflour

2 tbsp of rice wine

1 inch ginger (chopped)

½ tsp of pepper

1 tbsp brown sugar

3 spring onions (chopped finely)

5 dried shitake mushrooms, (soaked in warm water for 20 minutes)

2 cups rice

3 cups chicken stock

Method:

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

2. Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat for 1 minutes. Add mushroom slices, sliced chinese sausage. Dish out and put aside

3. 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.

4. 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.

Enjoy cooking guys..

Thai Green Curry Chicken

Ingredients You Will Need:

·         ½ chicken chopped into small pieces, OR 3/4 to 1 lb. chicken breast/thigh, chopped (SERVES    

    3-4)

·         Vegetables: 2 bell peppers, plus handful tomatoes

·         1 can good-quality coconut milk

·         4-5 cloves garlic

·         1-3 green chilies (green chili padi)

·         1 shallot (OR 1/4 cup purple onion), chopped

·         1 thumb-size piece galangal OR ginger, sliced

·         1 cup fresh coriander (cilantro) leaves & stems roughly chopped

·         1/2 tsp. ground coriander

·         1/2 tsp. ground cumin

·         1/2 tsp. ground white pepper

·         3 Tbsp. fish sauce

·         1 tsp. shrimp paste

·         1 Tbsp. lime juice

·         1 tsp. brown sugar

·         Optional: 3-4 lime leaves

·         Garnish: 1/2 cup fresh Thai basil (or substitute sweet basil)

Method:

Place your prepared lemongrass in a food processor or blender. Also add: garlic, chilies, shallot, galangal or ginger, fresh coriander, ground coriander, ground cumin, white pepper, fish sauce, shrimp paste, lime juice, sugar, and 1/4 cup of the coconut milk (reserve the rest for later).

from left: Eggplant, Coriander, Tomato, Shallots, Lemongrass, Ginger, Garlic, Lime Leafs, Chili Padi and lime.

from left: Eggplant, Coriander, Lime Leafs, Lime, Chili Padi, Lemongrass, Tomato, Shallots, Ginger, Garlic.

from left: Brown Sugar, White Pepper, Fish Oil, Thai Chili Paste, Roi Thai Green Curry, Cumin Powder, Coriander Powder, Shrimp Paste.

Blend well to create a fragrant green curry paste. 

Drizzle 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the green curry paste you just made and stir-fry to release the fragrance (1 minute). Add what is remaining of your can of coconut milk and stir to combine.

Add the chopped chicken pieces. If using fresh lemongrass, also add the leftover stalk pieces, plus whole lime leaves (if using). Stir and bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked. Stir occasionally.

Now add some chopped bell peppers, plus a handful of cherry tomatoes (or experiment with other vegetables of your choice). Stir well and continue simmering another 10 minutes, or until vegetables have softened and chicken is thoroughly cooked.

the final outcome. 

Taste the curry for salt, adding more fish sauce until desired taste is achieved. If it's too salty, add a squeeze of lime juice. Add more chili if not spicy enough. If too spicy, add a little more coconut milk. If you'd prefer it sweeter, add a little more sugar.

P/S: I did 2 dishes, Thai Green Curry Chicken & Thai Red Curry Prawn. (below)

Hope you guys enjoy cooking these dishes.