Chicken Claypot Rice
Based on 0 ratings
Difficulty
Easy 👌45
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
233⅓ g
chicken (cut)
⅓ pinch
salt
⅓ pinch
pepper
⅓ dash
soy sauce
⅓ dash
dark soy sauce
⅓ dash
oyster sauce
⅓ dash
Shaoxing wine
⅛ tsp
minced ginger
⅓ tsp
cornflour
1
Chinese sausage (sliced)
1⅓
ginger (sliced)
⅔
shallot (chopped)
⅓ tsp
minced garlic
1⅔
shiitake mushroom (soaked, stems removed, cut)
⅓ tsp
chicken powder
1⅔
cups jasmine rice
⅓ l
chicken stock
Step 1/6
- 233⅓ g chicken (cut)
- ⅓ pinch salt
- ⅓ pinch pepper
- ⅓ dash soy sauce
- ⅓ dash dark soy sauce
- ⅓ dash oyster sauce
- ⅓ dash Shaoxing wine
- ⅛ tsp minced ginger
- ⅓ tsp cornflour
Marinade chicken with above ingredients. Leave for at least 2 hours.
Step 2/6
- 1 Chinese sausage (sliced)
Heat pressure cooker sauté mode. Set 59 minutes. When pot is hot, sear Chinese sausage for 2-3 minutes. Then remove and set aside. Leaving the oil in pot.
Step 3/6
- 1⅓ ginger (sliced)
- ⅔ shallot (chopped)
- ⅓ tsp minced garlic
- 1⅔ shiitake mushroom (soaked, stems removed, cut)
- ⅓ tsp chicken powder
Add ginger, shallots and garlic. Sauté until fragrant. Add mushroom and stir fry until brownish. Add chicken and stir fry until cooked. Flavour with chicken powder.
Step 4/6
- 1⅔ cups jasmine rice
Once chicken is cooked, add rice and mix altogether.
Step 5/6
- ⅓ l chicken stock
Add chicken stock to the pot until all the ingredients are covered.
Step 6/6
Close lid. Cancel sauté mode. Select rice mode. Press start. Let pressure release naturally. Once done, open lid and serve warm.
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