The other night, The Koala and I got takeaways from Love A Duck on Dominion Road. While waiting for our meals, I was pleased to see that during winter, they offer a range of claypot cooked dishes.
Claypot Chicken Rice
Claypot Chicken Rice is popular in Malaysia, Hong Kong and Singapore. For those not familiar with this style of cooking, rice, chicken and various sauces and flavoursome ingredients are cooked in a claypot. The rice sticks to the bottom resulting in a fragrant, delicious mess like a Chinese version of paella.
Can’t have this dish without the hardcore marinated chicken. Cantonese love bones and I always make this with chicken wings but you could use boneless thigh or breast to make this a kid friendly dish.
Chinese dried sausages or Lap Cheong are dry cured sausages normally made of pork and fat. These are smoked, sweetened, seasoned and taste like awesome. The sausages I buy from my local are vacuum packed and hail from Canada. You might like these if you like streaky bacon cooked in maple syrup.
If you have love mushrooms, but have never eaten or cooked with dried mushrooms, I recommend you give it a whirl. Dried mushrooms, also known as black mushrooms or shiitake mushrooms are soaked in hot water and stems removed before use. Save the soaking liquid as it is wonderful. The flavour of a dried mushroom is very different to a fresh mushrooms. So start of with just a small handful of mushrooms if you are unsure.
Ginger and garlic
Don’t be shy.
Minus the claypot
Not many people have claypots these days. I used a sauté pan with a glass lid. I would not use a non-stick pan.
Much of the work is in the preparation so this is a good dish to make ahead of time. This is a one pot recipe. I like to avoid dishes when possible.
Claypot Chicken Rice
(Minus the claypot)
Makes enough for 2+ adults
8 chicken wings, cut in half at the “elbow”
1 knob of ginger, peeled and chopped into matchsticks
3-5 garlic cloves, roughly chopped
1-2 tablespoon Chinese cooking wine
1-2 tablespoon soy sauce
1-2 teaspoon sesame oil
1 teaspoon sugar
3-5 Chinese sausages (Lap Cheong), sliced diagonally into bite-sized pieces
1/2 teaspoon salt
A good grind of black pepper
1/4 teaspoon five spice powder
1 or 2 handfuls of dried mushrooms
2 cups of rice, washed and drained
1 cup chicken stock (or bouillon)
2 tablespoons chopped spring onion
Optional: Salted fish
1. Put all the ingredients for “the mix” in a plastic bag or bowl. I let this wallow in the fridge overnight, but you can leave for 30 minutes or more.
2. Soak the mushrooms in 1 cup of very hot water for 10 minutes. Drain and reserve the liquid. Remove stems and slice mushrooms in half. Set aside.
3. In a sauté pan, heat a little oil and fry “the mix” together until chicken is browned.
Remove from heat and set aside.
4. Add the uncooked rice and fry for 2 minutes, soaking up all the delicious goodness from the pan.
5. Add 1 cup of the mushroom soaking liquid and 1 cup of chicken stock to the pan. Stir, cover and cook on low heat for 15 minutes until the liquid is soaked up .
6. Uncover, stir and arrange the halved mushrooms and chicken/sausage mixture on top. Cover and cook for a further 15 minutes.
7. Sprinkle with more soy sauce if you like, spring onion and stir in salt fish before serving.