Clay pot traditional chicken rice πŸ‘²πŸΌ

Hello, this recipe is originated somewhere in Asia, could be from China, Malaysia or elsewhere but here it is πŸ˜€ made in UK

Ingredients:

  • Sesame oil
  • White pepper
  • Chicken thigh/drumstick
  • Ginger slices
  • Salt
  • Soy sauce
  • Red onions
  • Garlic
  • Chinese Sausage
  • Dried Shrimp (I didn’t use it on this cook but it is recommended)
  • Jasmine Rice
  • Green spring onions
  • Shallots

First step: Wash the rice thoroughly, pour it in the pot with water, the ratio for water to rice is 2:1 meaning 2 cups of water to 1 cup of rice or an easier way is to press your hand down on the rice and pour water till it reaches the top of your wrist.

IMG_8188

After 20 minutes of not lifting the lid, rice will be 97% ready.

IMG_8194

Whilst the rice was cooking you brown up the shallots, red onions, garlic and Chinese sausage with the sesame oil.

IMG_8192

Then you put in the salt and pepper marinated chicken thigh/drumstick with dashes of soy sauce.IMG_8193

 

 

You then add the chicken into the rice pot and place ginger slices on top. Cook the whole pot for another 5-8 minutes in low heat without taking off the lid then garnish with spring green onions πŸ˜€Β IMG_8195One pot meal served.IMG_8868

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