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http://www.lifestylefood.com.au/recipes/6907/claypot-chicken-rice

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Claypot chicken rice

A delicious, mouth-watering yet easy modified version of the popular Singaporean Chinese hawker dish, made in a rice-cooker or on the stove instead of in a claypot.

Ingredients

Method

  • 1.

    Marinade chicken with (B) for 30 minutes. Marinade anchovies with (A) and leave aside for 10 minutes.

  • 2.

    Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat. Add mushroom slices and seasoning. Dish out and put aside.

  • 3.

    Mix rice with water and add marinated anchovies. Put rice into a rice cooker and cook rice as usual. After seven or eight minutes, or when rice is almost cooked and dry, add stir-fried chicken meat and continue to cook till rice is completely cooked.

  • 4.

    Dish rice into a serving bowl and garnish with chilli strips, chopped spring onions and coriander leaves. Serve hot. Yummmmmmmm!

Notes

If you have access to Chinese sausage, this too can be added while stir-frying the chicken. Slice before adding. It's sweet meat gives another dimension to the the flavour of the dish.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Claypot chicken rice.

 
 

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