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Asian - style Family Meal set

Classic Chinese Claypot Chicken Rice

0
47Min
Intermediate
A one pot wonder that is the perfect dish to serve at a gathering with friends or family.

Ingredients

-
6 servings
+

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

400 g
Chicken Breast
8 
Dried Shiitake mushrooms
2 
Shallots
1 in
Ginger
250 g
Carrot
3 cups
600 ml
Water
1 tbsp
Cooking Oil
2 tsp
Sesame Oil
2 tbsp
Spring Onion
1 tbsp
Fried Salted Fish
2 tbsp
Bird's Eye Chilli
250 g
Kailan
1 tbsp
Light soya sauce
2 tbsp
MAGGI® Oyster Sauce
2 tsp
Light soya sauce
1 tbsp
Dark Soy Sauce
3 tbsp
Water

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Nutrition Value

Energy
523.03 kcal
Carbohydrates
91.48 g
Protein
23.37 g
Fats
5.92 g
Information per serving
Lets Cook

Instruction

47 Minutes
Step1
2 Min
To prepare gravy, mix MAGGI® Oyster Sauce, light soy sauce, dark soy sauce and water together in a bowl.
Step2
3 Min
In a wok or saucepan, heat the cooking oil. Then, proceed to fry the shallots and ginger until aromatic.
Step3
5 Min
Next, add chicken, carrot and sliced mushrooms. Fry for 5 minutes or until chicken turns tender.
Step4
3 Min
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
20 Min
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
2 Min
Toss and mix the chicken and rice thoroughly to combine.
Step7
10 Min
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
1 Min
Finally, sprinkle over the spring onion and fried salted fish (optional) before serving.
Step9
1 Min
For some added spice, chop some bird’s eye chillies and serve it in some light soy sauce.
Classic Chinese Claypot Chicken Rice

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.

Classic Chinese Claypot Chicken Rice

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.

Classic Chinese Claypot Chicken Rice

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.

Classic Chinese Claypot Chicken Rice

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.

Classic Chinese Claypot Chicken 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.

Classic Chinese Claypot Chicken Rice

Step6 of 9

Toss and mix the chicken and rice thoroughly to combine.

Classic Chinese Claypot Chicken Rice

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.

Classic Chinese Claypot Chicken Rice

Step8 of 9

: Spring Onion, Fried Salted Fish

Finally, sprinkle over the spring onion and fried salted fish (optional) before serving.

Classic Chinese Claypot Chicken Rice

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.

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