Chicken Claypot Rice

Based on 0 ratings
Z

zhenny

Community member

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
233⅓ g
chicken (cut)
pinch
salt
pinch
pepper
dash
soy sauce
dash
dark soy sauce
dash
oyster sauce
dash
Shaoxing wine
tsp
minced ginger
tsp
cornflour
1
Chinese sausage (sliced)
1⅓
ginger (sliced)
shallot (chopped)
tsp
minced garlic
1⅔
shiitake mushroom (soaked, stems removed, cut)
tsp
chicken powder
1⅔
cups jasmine rice
l
chicken stock

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  • Step 1/ 6

    • 233⅓ g chicken (cut)
    • pinch salt
    • pinch pepper
    • dash soy sauce
    • dash dark soy sauce
    • dash oyster sauce
    • dash Shaoxing wine
    • tsp minced ginger
    • 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)
    • shallot (chopped)
    • tsp minced garlic
    • 1⅔ shiitake mushroom (soaked, stems removed, cut)
    • 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

    • 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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