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Classic Chinese Claypot Chicken Rice
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 9: MAGGI® Oyster Sauce, Light soya sauce, Dark Soy Sauce, Water
To prepare gravy, mix MAGGI® Oyster Sauce, light soy sauce, dark soy sauce and water together in a bowl.
Step2 of 9: Shallots, Ginger, Cooking Oil
In a wok or saucepan, heat the cooking oil. Then, proceed to fry the shallots and ginger until aromatic.
Step3 of 9: Chicken Breast, Dried Shiitake mushrooms, Carrot
Next, add chicken, carrot and sliced mushrooms. Fry for 5 minutes or until chicken turns tender.
Step4 of 9: Sesame Oil, MAGGI® Oyster Sauce, Light soya sauce, Dark Soy Sauce, Water
Add sesame oil, gravy mix and allow it to simmer for 3 minutes on medium heat. Once that is ready, set it aside and prepare the rice.
Step5 of 9: Rice, Water, Kailan
In a rice cooker, cook the rice with 600 ml of water and place the kalian on top. When the rice is just about cooked (all the water has been absorbed and rice grains are fluffed up), about 15 – 20 minutes later, add in the chicken that was cooked earlier.
Step6 of 9
Toss and mix the chicken and rice thoroughly to combine.
Step7 of 9
Then, leave the rice cooker to cook with the lid on for another 10 minutes until the flavours from the gravy is fully absorbed into the rice. Keep warm until served.
Step8 of 9: Spring Onion, Fried Salted Fish
Finally, sprinkle over the spring onion and fried salted fish (optional) before serving.
Step9 of 9: Bird's Eye Chilli, Light soya sauce
For some added spice, chop some bird’s eye chillies and serve it in some light soy sauce.