Claypot Chicken Rice
5 Serving
Watch The Cooking Video
This Claypot Chicken Rice recipe is as good as the one sold in the food court. It is easy to cook with just a rice cooker.
| ¼ cup | Salted Fish, soaked and drained |
| 3 pcs | Boneless Chicken Thigh, cut into cube |
| 2 cloves | Garlic, chopped |
| 1 inch | Ginger, chopped |
| 2 tbsp | Light Soy Sauce |
| 1 tbsp | TUMIX® Chicken Stock |
| 3 tbsp | Cooking Oil |
| 1 | Shallot, sliced |
| 4 pcs | Dried Shiitake Mushrooms, soaked in hot water, drained and sliced |
| 2 cups | Rice |
| 1 tbsp` | Sesame Oil |
| 2 tbsp | Dark Soy Sauce |
| 2½ cups | Water |
| 1 string | Spring Onion, sliced |
- Fry salted fish, mashed it to become a flakes and keep aside.
- In a bowl, mix chicken with garlic, ginger, light soy sauce and ½ tbsp TUMIX® Chicken Stock until chicken is evenly coated. Set aside and marinate for at least 30 minutes.
- Heat up oil in a pan, add shallots, dried shiitake mushrooms and marinated chicken, stir-fry until fragrant.
- Add in rice, sesame oil and dark soy sauce, stir well. Transfer to rice cooker and add water. Turn on switch and let it cook.
- Top with salted fish flakes and spring onions.
TUMIX® Chicken Stock Recipes
