Clay pot chicken rice is one of the many local dishes in Malaysia that I adore. Traditionally the rice and chicken are cooked in a clay pot and served hot straight from the stove. I don’t have a clay pot, so the best way to replicate this at home is by using the rice cooker. This is a quick and easy meal on a lazy day.

Serves 4
Ingredients:

400 – 500g chicken cut into small pieces (chicken breast or whole leg)
200g – rice (add enough water to cook – see method 3 below)

Marinade

1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/4 teaspoon ground white pepper
1 tablespoon grated ginger
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon salt

Stir-fry (chicken)

5 cloves garlic (chopped)
1 medium onion (chopped)
2 tablespoons grated ginger
50ml water
Oil (vegetable/light olive oil)

Drizzling Sauce (Mix together)

1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 tablespoons hot water
1 teaspoon sesame oil

Garnish

Chopped spring onions/coriander for garnishing
1/2 Chinese sausage, sliced (optional)
2 pieces salted fish (optional)

Method

1. Combine the marinade ingredients and allow chicken to marinate in it for at least an half hour in the refrigerator.

2. Heat oil in a wok or frying pan, sauté garlic, onion and ginger until fragrant, about 2 minutes. Add marinated chicken (add sliced Chinese sausage) and stir-fry until chicken is no longer pink. Add 50 ml water and continue cooking for another 5 minutes. Dish out and put aside.

3. Wash the rice and cover the rice with water until it reaches the first line of your index finger (from bottom of the pot). Turn on the rice cooker and cook rice as usual. Once the rice starts to bubble, start adding the chicken mixture and stir until well combined. Close then lid and let it continue to cook till rice is completely cooked.

4. Pour the drizzling sauce over rice and dish rice into serving bowls/plates.

5. Garnish with chopped spring onions or coriander leave. Serve hot.

Note: If adding salted fish, slice the salted fish up into tiny pieces. In a small saucepan, heat up a tablespoon of oil, and shallow fry the salted fish pieces. Set aside for garnishing later.

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