I have a lot of leftover cooked white rice from yesterday and lunch. Typically, we make fried rice, but I wanted to do something a little different today, and attempted to do a claypot rice with cooked rice rather than uncooked rice.
And since the rice is already cooked, the rice will burn at the bottom of the claypot and hence smoking the claypot rice, yielding a new dimension to this classic dish.
The ingredients for this version of claypot rice is no different from all others, just leave out the water used to cook the rice, and a slight change to the method.
4 cups Cooked white rice
4 cloves Garlic, minced
1 thumbsize Ginger, finely shredded
500g Chicken thigh (skinned, boned and cut into 2cm x 2cm pieces)
A few bunches of Asian greens (cut to finger length)
5 pieces of Dried mushrooms (soaked and cut into quarters)
1 Tbsp Soya sauce
1 Tbsp Light soya sauce
2 Tbsp Cooking oil
1 large piece of parchment paper
1 Tbsp Oyster sauce
1 Tbsp Black Soya sauce
1 Tbsp Soya sauce
2 Tbsp Sesame oil
1 Tbsp Chinese Wine (花雕酒)
2 tsp Corn flour
- Marinade the chicken with the chicken marinade and set aside until needed.
- Put the claypot over medium heat and 1 Tbsp cooking oil.
- Place a parchment paper to cover as much of the pot as possible, and another tablespoon of oil on the paper.
- Add the ginger and garlic and fry until golden brown and then add the rice.
- Season the rice with the soya sauce and dark soya sauce and stir until mixed.
- Arrange the chicken and mushroom over the rice and cover immediately.
- The rice will start to burn and smoke will form in the pot. Do not open the lid!
- The chicken will also start to cook, and water droplets will form on the lid. Lower the fire. The water droplets will slide down the lid and behind the parchment paper.
- After 30 minutes, add the greens and cook for another 5 minutes.
- When the chicken is done, the rice is ready to be served with cut chilies in black soya sauce. Serves 4.
The parchment paper forms a nonstick bottom for your claypot, so you will not need to worry about cleaning up. It also adds as a barrier, separating the water that condensed into the pot from the rice, and hence the rice will not turn soggy.