Wannabe Claypot Rice

A true test of how much you really like a dish is how often you can eat it consecutively without getting sick of it. For me, Claypot rice is one of them. It has all my favorite ingredients - chinese mushrooms, lup cheong (chinese sausage) & salted fish. I guess you can tell I'm Cantonese. Each time I do this, I make enough for 4 & even if X is not around, I'll make the same portion & then just eat it 2-3 days in a row. That's how much I love my claypot rice.

So why Wannabe Claypot Rice ? Well that's because it's a wannabe but cannot be. My claypot rice is not cooked in a claypot. Sigh it's the curse of my induction stove top. I love my induction stove top but it limits the equipment I can use. When we first installed it, we had to go out & buy a whole new set of pots & pans cos it wouldn't take any of our old ones.

I got the recipe from one of the mums here. I can't remember who but if you're reading this blog, can you please let me know so that I can thank you for it ?

Wannabe Chicken Claypot Rice
or otherwise known as Chicken Claypot Rice without Claypot
serves 4

3 chicken leg cut to bite size
2 shallots, sliced
2 cloves of garlic, diced
4 slices of ginger
2 lup cheong, sliced
1 piece of salted fish
4 chinese mushroom, soften & cut to strips

Sauce
2 Tbsp soy sauce
2 Tbsp chinese wine
1 Tbsp sesame oil
1 tsp oyster sauce
dash pepper & dark soy sauce

1. Cook rice & set aside
2. Fry chinese sausage & set aside
3. Fry salted fish & set aside (or you can steam it which is what I normally do)
4. Fry shallots, garlic & ginger
5. When soft, add chicken & brown all sides
6. Then add sauce & mushrooms & cook till chicken is done

As you can see, nothing is cooked in the claypot at all. If you have a claypot, you can now put the rice in the pot, add the chicken, sausages & mushrooms, ladle the sauce over & then simmer for a few minutes. What I do is to put it into the oven for 15-20 mins just to heat it up. But if you don't have a claypot, you can skip this part & just serve the chicken, sausages etc over the rice with the salted fish & additional dark soy sauce.

Here's a little bonus. I made a bunch of these a few months back & had frozen the extras.
When I get a craving, which I did yesterday, all I had to do was to take them out of the freezer, brush beaten egg over, put in the oven for 20-30 mins & voila, curry puffs.

I promise to post the recipe later.