“Claypot” Chicken Rice

This is my second attempt in cooking claypot chicken rice by using pressure cooker, I’m glad that it turned out great this time. Everyone is happy with the outcome, the rice is not soggy like the previous. 

I have been studying a few recipes and yet to have the exact measurement of the rice and liquid ratio, so decided to trial and error. I used basmati rice instead of brown rice. Next attempt will be on brown rice. 

The rice and liquid ratio is 1 cup rice, 1 cup liquid (inclusive of the water from the soaked mushroom + sauce). Please use kitchen scale to measure the rice. I used a rice cooker cup to measure the amount of rice i.e. 1 cup of basmati rice is about 130 grams . If you’re using a different measuring cup instead of a kitchen scale, it won’t cause any issues, but the rice might end up a bit softer.

Serves 4

3 pieces         Boneless Chicken Whole Legs, cut into pieces 鸡全腿，去骨，切块
10 pieces         Organic Dried Mushrooms, soaked and diced 香菇
2 tablespoons  chopped Spring Onion 青葱
1 pair            Lap Cheong 腊肠
20 grams         Old Ginger, sliced 老姜，切片
20 grams         Garlic, chopped 蒜茸
4 pieces         Shallots, sliced 葱头仔，切片
1.5 cup                 Basmati Rice, approx. 215 grams 白米
3/4 cup                 Mushroom Water, approx. 120 grams 香菇水*
1 small piece Salted Fish, optional 咸鱼
1 tablespoon  Grapeseed Oil or any cooking oil 油

[Marinade 腌料]
1/2 teaspoon         Sea Salt 海盐
Dash                     Pepper 适量胡椒粉
1 tablespoon      Old Ginger,  minced 姜蓉
1 teaspoon         1st Draw Soy Sauce (5 grams) 头抽酱油 or Oyster Sauce  蚝油
1/2 teaspoon         Dark Soy Sauce 黑酱油
1 tablespoon       Shaoxing Wine (12 grams) 绍兴酒
1/2 teaspoon         Sesame Oil 麻油
[Sauce for rice 汁料] - Combine
7 grams         Gluten free Light Soy Sauce 生抽 (1/2 tbsp)
7 grams         1st Draw Soy Sauce 头抽 or Oyster Sauce 蚝油 (1/2 tbsp)
15 grams         Dark Soy Sauce 黑酱油
5 grams         Organic Coconut Sugar 椰糖 or Raw Cane Sugar 蔗糖
1 teaspoon    Sesame Oil 麻油
1 tablespoon  Shaoxing Wine (12 grams 绍兴酒
Dash                White Pepper 适量胡椒粉

In advance:

1. In a large bowl, combine the chicken with the marinade ingredients. Let it rest for few hours.

2. Rinse dried mushrooms, remove any dirt. 
3. Rehydrate the dried mushrooms in warm water until softened in another large bowl, 20-30 minutes. Remove the stems, and thinly slice. Reserve about a cup of mushroom water*. 
4. Lap Cheong, remove the waxy coating. Cut diagonally into thin slices.

Pressure Cooker Method:

1. Rinse rice, drained and set aside.
2. Turn on saute low mode (set cooking time 3 minutes), select “start”. Heat up a tablespoon of cooking oil, stir fry chopped ginger, minced garlic and sliced shallots until fragrant. 
3. Next, add in salted fish. Stir fry till fragrant. 
4. Add in sliced mushrooms, Lap Cheong and sauté a while. Then add chicken pieces and fry until the chicken is no longer pinkish. 
5. Add in rice, sauce for rice and reserved mushroom water. Stir to mix well. 

6. Close lid (cancel saute mode). Switch to “Seal”. Then select “pressure cook” > “Steam” > KPT 8 minutes > “Start”.
7. Once timer is done, let it sit for 7 minutes. Then select “Cancel”.  

8. Put a cloth on the pressure regulator valve to absorb hot steam, use a wooden spoon or wear oven mitt/silicone glove to move the pressure regulator knob to “vent” carefully and slowly to release pressure. 
9. Once the floating pin has dropped, open lid, fluff the rice and serve hot topped with green onions. 

Notes:

• Water level to cook rice depends on type of rice. The 1:1 water to rice ratio is for normal Jasmine white rice/Basmati rice. For brown rice – please add 10% more water.
• The rice and liquid ratio is 1 cup rice, 1 cup liquid (inclusive of the water from the soaked mushroom* + sauce). Please use kitchen scale to measure the rice. I used a rice cooker cup to measure the amount of rice i.e. 1 cup of basmati rice is about 130 grams . If you’re using a different measuring cup instead of a kitchen scale, it won’t cause any issues, but the rice might end up a bit softer.
• Sauce amount adjust accordingly. 

Happy Cooking!