Classic Chinese Claypot Chicken Rice

Cooking in claypots has a long history, dating back thousands of years ago. Cooking in a claypot gives the rice additional flavor from the earthen pottery, because clay is a porous material that enables rice or noodles to thoroughly absorb flavours from condiments and side ingredients. Claypots are still widely used today; just visit your nearest food court for dishes like claypot noodles and claypot chicken rice. Craving for a hearty and warm claypot rice dish? A classic claypot chicken rice is the perfect one-pot wonder to serve at gatherings and dinner parties. Start off by preparing the gravy. Mix some MAGGI® Oyster Sauce, light soy sauce, dark soy sauce and water together in a bowl. In a wok or saucepan, heat the cooking oil and fry the shallots and ginger until aromatic. Next, add in the chicken pieces, carrot and sliced mushrooms. Fry until the chicken turns tender, and add in some sesame oil and the gravy mix. Allow it to simmer for 3 minutes on medium heat and set it aside. Now it’s time to prepare the rice! Cook the rice with 600 ml of water in a rice cooker and place the kalian on top. When the rice is just about cooked, add in the chicken that was cooked earlier and mix well to combine. Let it cook until the flavours from the gravy is fully absorbed into the rice. Sprinkle some spring onions, fried salted fish or bird’s eye chilies on the claypot chicken rice for garnish and an extra kick of flavour! Visit MAGGI® for more mouth-watering claypot recipes that you can enjoy at home! Check out a variety of simple recipes for Pot of Luck' Herbal Chicken Soup, Claypot Chicken With MAGGI Imperial Oyster Sauce and Hot & Sour Clear Beef Soup.

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