Le Creuset Recipes > Claypot Chicken Rice

Claypot Chicken Rice

Preparation time : Under 1 Hr.

Cooking Time : Under 1 Hr.

Serves : 2-4

Ingredients

Chicken Marinade:

  • 2 tbsp Shaoxing Cooking Wine*
  • 3 tbsp Light Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Oyster Sauce
  • 1 tsp Sesame Oil
  • 4 dashes of White Pepper, powder


  • 450g Chicken Thigh, cut into pieces
  • 3 pieces Ginger, julienned
  • 4-5 whole, Shiitake Mushroom, soaked
  • Ā¼ cup Dried Shrimp, soaked & chopped
  • 1 Chinese Sausage, sliced diagonally*
  • 3 - 4 cloves of garlic, chopped
  • 2 medium Shallots, sliced
  • 1 bunch Spring Onion, chopped
  • 2 inches Salted Fish, sliced*
  • 3 tbsp Cooking Oil
  • 2 cups Jasmine Rice, rinsed
  • 2 cups Water

Preparation

  • CHICKEN MARINADE: Marinate clean chicken with the marinade mix for at least 30 minutes.


  • COOK CHICKEN: Heat up the Oval French Oven over medium heat with cooking oil. Fry ginger, garlic, and shallots until aromatic. Add in finely chopped dried shrimp, Chinese sausage* and shitake mushroom. After stir-frying for a few minutes, add in chicken and the remaining marinade. Stir fry till Ā¾ cooked.


  • RICE: Add rice into chicken and stir for another 5 minutes. Season with oyster sauce and soy sauce. Add 2 cups of water into the pot and put the lid on. Cook for 25-30 minutes in low heat.


  • SALTED FISH: Wash and pat dry. Cut thinly into chunks or slices. Bring a pan to heat with oil and fry till crispy.


  • TO SERVE: Top it with salted fish and chopped spring onion for garnish


  • *Optional depending on dietary/halal requirements

Products used for this recipe