Chicken Claypot Rice

Too few ratings

zhenny

Community Member

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
700 g chicken (cut)
1 pinch salt
1 pinch pepper
1 dash soy sauce
1 dash dark soy sauce
1 dash oyster sauce
1 dash Shaoxing wine
½ tsp minced ginger
1 tsp cornflour
Chinese sausage (sliced)
ginger (sliced)
shallot (chopped)
1 tsp minced garlic
shiitake mushroom (soaked, stems removed, cut)
1 tsp chicken powder
cups jasmine rice
1 l chicken stock
  • Step 1/6

    • 700 g chicken (cut)
    • 1 pinch salt
    • 1 pinch pepper
    • 1 dash soy sauce
    • 1 dash dark soy sauce
    • 1 dash oyster sauce
    • 1 dash Shaoxing wine
    • ½ tsp minced ginger
    • 1 tsp cornflour

    Marinade chicken with above ingredients. Leave for at least 2 hours.

  • Step 2/6

    • 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

    • ginger (sliced)
    • shallot (chopped)
    • 1 tsp minced garlic
    • shiitake mushroom (soaked, stems removed, cut)
    • 1 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

    • cups jasmine rice

    Once chicken is cooked, add rice and mix altogether.

  • Step 5/6

    • 1 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.