This is my easy clay pot chicken rice recipe. Clay pot Rice (煲仔饭) is a Cantonese classic! A favourite among Hong Kong cafes and now popular throughout China and the Far East. There are many variations but I'll be cooking mine with Chicken, mushrooms and vegetables.
A perfectly cooked clay pot rice consists of silky-smooth chicken, extremely flavoursome ingredients (whether mushrooms, cured meats, Chinese sausage or salted fish) and, above all, moreish chewy and crispy rice.
Although this channel is called Supa Eazi recipes, I must admit that this chicken rice steamed in clay pot recipe is quite tricky. The idea is simple enough: lay marinated meat and other ingredients, either raw or partially cooked, on boiling rice to be steamed gently. However, the execution can be tricky. The first challenge is to cook clay pot rice without a clay pot or gas fire. Luckily, a saucepan works just as well although the heavier the pan the better.
The second and most difficult part, however, is controlling the heat, the rate of evaporation of moisture in the pot and the burning of rice at the bottom of the pan and ensure that all the ingredients are cooked at the same time. Follow my step-by-step, "how-to" guide and hints for a fair chance of succeeding and making this chicken rice steamed in clay pot recipe a triumph. For your efforts, you will be rewarded with a legendary dish that harks back to the romance of Hong Kong-style hawker stalls and cafes.
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chicken rice steamed in clay pot recipe - Chapter
0:00 Start
0:55 Ingredients
1:34 Preparation
2:21 Cooking Method
5:59 Serving Suggestion
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