‘Claypot’ chicken rice (Pressure cooker)

My version of this dish is slightly different. Not cooked in a claypot, made with lots of ginger and is slightly darker than usual. This dish can be made in the pressure cooker or rice cooker. Skinless chicken thigh and drumstick pieces, deboned and cut into bite size chunks is the best pieces for this dish as it’s tender when cooked.


Ingredients: 

A)  Marinade for chicken

  1. Skinless chicken thigh and drumstick – 2 each, deboned and cut into small bite sized pieces.
  2. Ginger – 2 inches, peeled and grated. Squeeze to get juice.
  3. Garlic – 1 clove, peeled and sliced
  4. Oyster sauce – 2 tbsp
  5. Thick soya sauce – 1 tbsp
  6. Light soya sauce – 1 tsp
  7. Sesame oil – 1 tsp
  8. Brown sugar – 1 tsp

 

B)

  1. Coconut oil –  3 tbsp
  2. Ginger – 1 inch, peeled and sliced
  3. Garlic – 1 clove, peeled and sliced
  4. Chicken stock – 1 cube
  5. Thick soya sauce – 3 tbsp (use less if you don’t like the dish being too dark in colour)
  6. Rice – 1.5 cups, washed and drained
  7. Filtered water – 3 cups. This depends on the type of rice. I use Taj Mahal’s Ponni rice cause it’s suitable for diabetics and the ratio given on the packet is 1 cup of rice to 2 – 2.5 cups of water.
  8. Spring onions – 1 bunch, washed and chopped (just the green part, discard the lower white part).



Method:

  1. Marinade the chicken pieces with the marinade ingredients and leave in the fridge for half an hour or overnight.
  2. Heat up oil in pot and add in ginger and garlic. Fry until fragrant. img_7478
  3. Next, add in the marinated ingredients. Fry until the chicken pieces are no longer pinkish. 
  4. Add in the chicken stock cube and break it up using the ladle. 
  5. After that, add in the rice and thick soya sauce. 
  6. Mix it until well combined and homogeneous in colour. 
  7. Add in the water before closing the pressure cooker lid. 
  8. Secure the lid to the pot and increase the heat to high. Once the valve is at the second ring, reduce the heat and cook for 7 minutes.
  9. Once the 7 minutes is up, turn off the heat and slowly release the pressure. Open the lid.
  10. Use a rice spoon to give it a good mix and fluff it up. 
  11. Finally, sprinkle the spring onions and give it a final stir before serving. 

 

 


Serve this dish hot with some sambal on the side and a simple vegetable soup.

 

Xoxo,

ASL

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