Asian - style Family Meal set

Classic Chinese Claypot Chicken Rice

Name: Classic Chinese Claypot Chicken Rice
Prep time: PM4.00T
Cook time: PM41.00T
Total time: PM47.00T
Cuisine: Asian - style, Local, Chinese - style
Ingredients: 400 Grams Chicken Breast; 8 Units Dried Shiitake mushrooms; 2 Units Shallots; 1 Inch Ginger; 250 Grams Carrot; 3 cups Rice; 600 Mililliters Water; 1 Tablespoon Cooking Oil; 2 Teaspoons Sesame Oil; 2 Tablespoons Spring Onion; 1 Tablespoon Fried Salted Fish; 2 Tablespoons Bird's Eye Chilli; 250 Grams Kailan; 1 Tablespoon Light soya sauce; 2 Tablespoons MAGGI® Oyster Sauce; 2 Teaspoons Light soya sauce; 1 Tablespoon Dark Soy Sauce; 3 Tablespoons Water

47Min

Intermediate

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

Ingredients

6 servings

400 g

Chicken Breast

Dried Shiitake mushrooms

Shallots

1 in

Ginger

250 g

Carrot

3 cups

Rice

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

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.

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

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.