Claypot chicken rice is popular in many Asian countries just to name a few Malaysia and Singapore, which I had have eaten in the street, kopitam or food courts. There are many varieties in term of flavour added such as lup cheong and lup yuk, dried shrimps and dried mushrooms: shitake and of course chicken meat. Some use thigh and some use breast.

While it’s traditionally cooked in a clay pot, many use electric rice cooker these days easier for home cook like me. Claypot is sand pots many Asian countries would have them and used it to cook flavoured rice over charcoal like my grandma used too. My mom has the claypot due to lockdown I can’t get the claypot from her. I have use rice cooker.

Glad to make cheat claypot rice which I have named it Flavoured chicken rice with charred lup cheong and it’s not cook in claypot but rice cooker. There are no mushrooms and its reserved water for flavouring. Felt like having spicy vegetables; added kim chi. Let’s cook!!!

Ingredients

75 g butter
8 cloves of garlic, chopped finely
4 inches ginger, divided, chopped finely
4 lup cheong, halved
5 chicken breasts, cut in bite size
2 Tbs oyster sauce, divided
2 Tbs soy sauce
2 Tbs Shoa Xing (Chinese cooking wine)
1 1/2 Tbs minced garlic
1 Tbs mirin
6-7 c rice, wash and drain
1 L chicken stock (about 4 c)
3-4 c water
2 Tsp chicken powder stock
a dash or two light soy sauce
salt
oil
ajinomoto (OPT)

Garnish

kim chi

Method

Place chicken in a bowl. Add 2″ finely chopped ginger, soy sauce, 1 Tbs oyster sauce, mirin, and Shaoxing cooking wine. Allow the chicken to marinate for 30 minutes. In a wok, put enough water and a stand, then place lup cheong on a metal plate and let it sit on the stand. Steam cook for 35-45 minutes until softened a bit. Do check regularly for enough water.

In a deep pan add 2 Tbs oil and butter let butter melt. Then add the remaining 2” chopped finely ginger and chopped finely garlic and fry until a little brown, add drained rice and toss around till oil and butter absorbed. Transfer to rice cooker add 3 c water, 1 L chicken stock, salt, ajinomoto, chicken stock powder, a dash of light soy sauce. Stir up well and make sure water level is right (slightly above the rice), then cook it.

Now the lup cheong should be done, slice thinly with serrated knife both of them. Put 1 Tbs oil in frying pan fry lup cheong for about 3-4 minutes; this time I wanted charred lup cheong. Remove and set aside. Using the same pan add 1 Tbs oil, add minced garlic fry until fragrant, add chicken, salt to taste and cook until chicken are cook. Check seasoning.

When rice is done, add lup cheong, with the oil from it, and chicken. Stir to combined all. Let the rice cooker keep warm about 7 minutes to infuse all the flavour from the chicken, and lup cheong. Spoon onto serving bowl and mixed in kim chi. Serve with a bottle of cool beer. Enjoy!!!

Note: You can use dried mushrooms, soaked overnight, slice thinly, thinly sliced black fungus, soaked in hot water for 30 minutes, or cooked green vegetables or/and cut chili with soy sauce or have some fresh salad on the site. Freeze the remaining cool completely rice for later. You may omit ajinomoto.

https://helenscchin.com/2023/08/19/flavoured-chicken-rice-charred-lup-cheong-with-kim-chi/

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