I wanted to try the claypot chicken rice. But when I was invited by the smell in a hawker centre I realized they add chorizo(a type of pork sausage). I added dry shitake mushroom in this recipe. The dried shitake mushroom will absorb the water and become large in size.
This is one of the famous Asian recipes in Singapore. Food courts accommodate this recipe. Ginger juice and spring onion work together to make the magic in this recipe just like it does in wonton filling. This simple Chinese recipe can be made without any clay pot. I used a pressure cooker to make this recipe. Instant pot can also be used for this recipe. Pressure cooker claypot chicken rice is a must to try the recipe at home.
Things needed for Pressure cooker claypot chicken rice
Long grain rice
Long grain rice is suitable for the clay pot chicken rice. If you prefer brown long grain rice the aroma and taste will be slightly different from white rice. I am using Daawat basmati rice for this recipe.
Chicken stock gives aroma and flavour to the rice. I am using the homemade chicken stock. If you don’t have the chicken stock you can use water instead.
Dried shitake mushrooms are easily available. I am using the dried mushrooms to enhance the flavour and aroma. If you prefer the fresh one you can use.
The marination is the process of pre-soaking the meat with sauce, condiments and spices. I am using sauces, spring onion, ginger and sesame oil for the marinade.
I am not using any special and rare sauce in this recipe. The generally available and commonly used oyster sauce and soy sauce are used.
This step is really optional.But if you add fried onion it will enhance the taste.
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Claypot Chicken Rice (Pressure cooker method)
- Pressure cooker
- 500 gm Chicken thin strips
- 5 nos Shitake mushroom dried
- 750 ml Chicken stock or water
- 1 cup Long grain rice
- ½ inch Sliced ginger
- Spring onion
- Water-2 cups and 2 tbsp
For fried onion
- 1 Onion medium-sized
- 3 tbsp Oil
- 2 tbsp Sesame oil
- 3 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1½ tbsp Ginger extract
- 2 Spring onion
- 1 tsp Sugar
- Crushed black pepper
- Soak the dried shitake mushroom in warm water for 20 minutes.
- Add chicken in a bowl. Add soy sauce.
- Add oyster sauce.
- Add ginger juice. Mix well and keep aside.
- Add oil in a hot pan.
- Add the chopped onion and fry till the onion turns into golden brown.
- Take out the onion from oil and keep aside.
- Add oil in a pressure cooker. Add the chopped shitake mushroom and fry for 2 minutes.
- Add marinated chicken. Cook for 2 more minutes.
- Add the washed rice and stir well to mix them.
- Now, add water and mix. Add the fried onion and pressure cook for 2 whistles.
- Sprinkle spring onion and serve hot.
Basmati rice and Jasmin rice/fragrant rice can be best for this recipe.
This simple recipe contains less oil. Oil is used in frying onions only. I hope you enjoy this recipe as much as I did. Try it out and leave a comment on how it went. Any feedback is appreciated.
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