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, I couldn’t be bother to buy the claypot so I used my rice cooker to cook it.
“Green beans, or string beans, are a nutritious vegetable rich in vitamins A, C, and K, folate, and minerals such as manganese and potassium. They support digestion, help manage blood sugar, and may lower cancer risk due to their fiber and antioxidant content. Vitamin K is essential for blood clotting and bone health, and the low-calorie, low-fat nature of green beans aids in weight management. They are also low-FODMAP, making them suitable for individuals with IBS or digestive issues.”
I am having it with leftovers just green bean and fresh cut red chili is a must for me. I am glad to finished of a few strands leftover green bean. I have written down green bean fish cake recipe below. My meal is spicy, colourful and delicious. Let’s cook!!!
Ingredients
Green bean fish cake
12-14 green beans
1/2 block precooked fish cakes
1 Tbs Shao Xing Chinese cooking wine
1 Tbs minced garlic
1 Tsp ginger powder
1 Tbs oil
salt
pepper
Flavoured chicken rice
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
Method
Green bean fish cake
Wash green beans, dry and cut off the stems on both ends of on each green bean. Cut into about 1inch long. Set aside. Cut the block fish cake into half. Keep the remaining in the freezer. The other half, rinse, and pat dry. You don’t have to rinse; I rinse as I don’t know whether the machine or human handle them. For safety sake; no bacteria on them even though the block are pack neatly. Then sliced into bite size. Set aside to air dry in a basket.
Heat 1 Tbs oil in a saucepan on medium heat. Once the oil is hot, add minced garlic and ginger powder, and cook for 1 minute. Then add in green beans, tossing around to make sure every stick of green bean is coated in oil for about 2-3 minutes until they start to blister and wrinkle.
Next, add sliced fish cakes; toss to coat the green beans for about 3-5 minutes, or until the green beans reach the desired level of tenderness and the fish cakes are heated through. Now add in Shao Xing, and toss again to coat the green beans and fish cakes for 1-2 minutes.
Transfer to plate when cooked. Set aside, cover and keep warm.
Flavoured chicken rice
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.
To assemble
Spoon onto serving bowls and serve with a few leftovers strand of green bean for me but you can add the fresh green bean fish cake, cut red chili and bought orange juice. Enjoy!!!
Note: Green bean fish cake: If you are using frozen fish cakes, you may need to cook them for a slightly longer time to ensure they are cooked through about 5-7 minutes. If you are using pre-cooked fish cakes, the cooking time will be shorter. You can scatter some fried shallots or some fresh red slices chili. You can use round fried fish cakes. Instead of Shao Xing Chinese wines you can add soy sauce, mirin, or vegetables stock.
You can add kimchi or cooked green vegetables. Instead of cut chili, you can use tomato paste, salsa, or salad. You can serve it with soup on the side.
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