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. It’s unnecessary to buy the claypot I used my rice cooker to cook it. I called it flavoured chicken rice. There are a lot of things to do for this recipe. I have made a big batch today.

Google: “Spinach is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.”

“The health benefits of consuming spinach include improving blood glucose control in people with diabetes, lowering the risk of cancer, and improving bone health. Spinach also contains vitamin K, fiber, phosphorus, and thiamine. Spinach is a nutritious and plant-based source of iron, a mineral that is crucial Trusted Source in transporting oxygen in the blood.”

I have to say that I am glad that the flavoured had really absorbed more overnight. My dinner is so delicious just with cut chili and soy sauce. Let’s cook!!!!

Ingredients

75 g butter
8 cloves of garlic, chopped finely
4 inches ginger, divided, chopped finely
10-12 dried mushrooms, soaked overnight, slice thinly
100 g thinly sliced black fungus, soaked in hot water for 30 minutes
4 lup cheong, halved
1/2 of long piece of lup yuk, cut into small pieces
5 chicken breasts, cut in bite size
2 Tbs soy sauce
1 1/2 Tbs Shoa Xing (Chinese cooking wine)
3 Tbs oyster sauce, divided
1 Tbs minced garlic
6-7 c rice, wash and drain
1 L chicken stock (about 4 c)
3-4 c water
2 Tsp chicken powder stock
reserved water from mushrooms
salt
oil
ajinomoto (OPT)
1 red chili, cut thinly
1 Tbs soy sauce

Spinach eggy soup

2-4 bunches spinach, stems removed, washed and drained
4-6 large eggs
1 Tbs dried anchovies
2 Tsp minced garlic
1 L water
salt
pepper
oil

Method

Do the flavoured chicken rice first

Place chicken in a bowl. Add 2“finely chopped ginger, soy sauce, 1 1/2 Tbs oyster and Shao Xing cooking wine. Allow chicken to marinade for 30 minutes. In a wok, put enough water and a stand, then put halved lup cheong and lup yuk in a metal plate and let it sit on the stand. Steam cook for 35-45 minutes until soften 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, 1 1/2 Tbs oyster sauce. Stir up well and make sure water level is right (slightly above the rice), then cook it.

Now the lup cheong and lup yuk should be done, slice thinly with serrated knife both of them. Put 1 Tbs oil in frying pan fry lup cheong and lup yuk a little bit about 1-2 minutes. Remove and set aside. Using the same pan add 1 Tbs oil, add minced garlic fry until fragrant, add chicken and mushrooms with a bit water from mushrooms, salt to taste and cook until mushrooms and chicken are cook. Check seasoning.

When rice is done, add lup cheong, lup yuk and the oil from it, add chicken and mushrooms. Stir well to combined all. Let the rice cooker keep warm about 5 minutes to infuse all the flavour from the chicken, mushrooms, lup cheong and lup yuk. You can eat them immediately; I prefer to keep it until next day for all the flavour to absorb.

Note: You can kim chi, or cooked green vegetables instead cut chili with soy sauce or have some fresh salad on the site.

The next day

In a pot heat 1 Tbs oil on medium heat. Add garlic stir until lightly brown. Add anchovies stir for about 1 minutes. Lower heat, add water bring to boil. Next add spinach, mix around to cook it about 7 minutes until wiltered. Beat the eggs lightly and pour in to soup. Stir constantly to get the egg looks like scramble but in small curl pieces. Add seasoning.  Once eggs done. Turn off heat.

Spoon enough flavoured chicken rice onto a big serving plate if you are having 3 other people eating with you. Microwave the big serving plate of flavoured chicken rice until warmed up. Then you can either ladle the spinach eggy soup onto separate bowls or onto your flavoured rice like mine above.

As, I have cooked the flavoured chicken rice the day before; I spoon just enough the flavoured chicken rice for myself. Warmed up in microwave for about 1-2 minutes. Then ladle the spinach eggy soup onto my bowl of rice. Dollop some chili sauce over the top of rice and soup. Enjoy with a glass of white wine. You can omit chili sauce. I love chili sauce.

https://helenscchin.com/2022/05/15/spinach-eggy-soup-with-flavoured-chicken-rice-and-chili-sauce/

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