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Classic Chinese Claypot Chicken Rice

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Classic Chinese Claypot Chicken Rice
47 min
Sederhana
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10 5.9g / 10%
72 91.8g / 72%
18 23.4g / 18%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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Asian - style Family Friendly Main course

Classic Chinese Claypot Chicken Rice

(0)
47 Min
Sederhana

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:

ingredient_quantity
recipe ingredient
400  g
Chicken Breast
8 
Dried Shiitake mushrooms
2 
Shallots
1  in
Ginger
250  g
Carrot
3  cups
Rice TEST LABEL
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

Carbohydrates
91.88 g
Energy
524.71 kcal
Fats
5.92 g
Protein
23.43 g
Information per serving

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

: Sos Tiram MAGGI®, Kicap cair, Kicap Pekat, 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

: Red Onion, Halia, Corn 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

: Dada Ayam, Cendawan Shiitake kering, Lobak Merah

Next, add chicken, carrot and sliced mushrooms. Fry for 5 minutes or until chicken turns tender.

Classic Chinese Claypot Chicken Rice

Step4 of 9

: Minyak Bijan, Sos Tiram MAGGI®, Water, Kicap cair, Kicap Pekat

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

: Water, Beras, 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

: Ikan Masin, Daun Bawang

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, Kicap cair

For some added spice, chop some bird’s eye chillies and serve it in some light soy sauce.

Recipe PDF

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