Claypot Rice

Claypot Rice
Claypot Rice
This was a last minute dish using HCP as I initially wanted to cook this using claypot until I realise it was gone from my kitchen cabinet (I must have thrown it away during spring cleaning). So with all the ingredients marinated and prepared, I have no choice but to find another method to prepare our lunch. And thank God, I managed to replicate this dish using HCP (at first I still doubt whether could it be done) in less than 20 minutes. Below is the recipe for claypot rice which is one of the Chinese New Year dish I cook using Arrowhead (Cigu - 钱菇). It amazing how HCP could actually produce a moist and yet with bits of burnt effect texture (you could see from the photo above the button of the rice which is a bit on the burnt side) of rice just like those serve using Claypot. With this efficient pan, I could cook different kinds of claypot rice dishes in just minutes away before dinner.
  • Preparing Time: 10 minutes
  • Total Time: 20 minutes
  • Served Person: 2
contains white meat tree nut free nut free contains gluten red meat free shellfish free dairy free
  • 1 teaspoon sesame oil
  • 3 garlic cloves
  • 1.5 cups water
  • baby bok choy
  • 2 chicken drumsticks de-boned, cut into bite size
  • 3 arrowhead vegetable skinned and cubed
  • 4 fresh shiitake mushrooms
  • 2 small preserved chinese sausages skin removed, sliced
  • 2 slices ginger
  • 0.5 teaspoon chicken powder
  • 1 cup uncooked rice rinsed
  • dark soy sauce
  • Carbohydrate 86.027951 g
  • Cholesterol 118.26 mg
  • Fat 15.93164 g
  • Fiber 5.22044994856119 g
  • Protein 38.815295 g
  • Saturated Fat 4.01686765 g
  • Serving Size 1 1 Serving (590g)
  • Sodium 528.98475000601 mg
  • Sugar 80.8075010514388 g
  • Trans Fat 1.7620969 g
  • Calories 653 calories

1. Preheat HCP over low heat. A 2. Add in 1 teaspoon of oil together with garlic and ginger and saute for 10 seconds. 3. Add the mushrooms. cover and cook for 1 minute. 4. Add in the uncooked rice(which has been rinse a few times) together with water and arrowhead cubes, cover(lock) and simmer over low heat for about 3 - 5 minutes till the water almost adsorb. 5. Arrange the marinated chicken, Chinese sausage and mushroom on top of the rice, cover(lock) and cook for another 5 minutes till the chicken is cooked through and done. 6. Turn off the heat, open the pan, arrange the bok choy on the side, drizzle some sesame oil and dark soya sauce over the rice mixture. Cover and stands the rice for another 5 minutes before serving.

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