Claypot Chicken
After my success with the ABC pasta chicken stew, next up – Claypot chicken rice. WhoIsBaby posted a easy to follow chicken rice recipe and I decided to try that.
I followed her steps with the following variation.
1. I added sesame oil and more dark soy sauce to my chicken marinade
2. I added sesame oil, a few cloves of crushed garlic and a few slices of ginger into the rice while cooking.
3. To serve, I added not only cilantro (coriander) but also chopped spring onions and salted fish flakes. Bryan did not have any of the salted fish though.
Hubb loves this dish and needless to say, Bryan too! Any lesson learned? Of course.
Hubb’s first complaint – The claypot is darn hard to wash. The rice is really hard at the bottom of the claypot and he had a hard time scrubbing it clean even after soaking it for a long time. So his advice is – it’s ok to be less authentic. Just use the rice cooker next time. 
.
Second complaint – cook more next time. He doesn’t mind having it for both lunch and dinner. Afterall, Bryan did
January 7, 2008 10:05 am 3 Comments
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By Joyce, January 7, 2008 @ 11:28 am
That’s why there are flakes of rice leftover in the claypot chicken rice pots that are sold outside
By whoisbaby, January 7, 2008 @ 3:19 pm
Thanks for linking. My claypot was not hard to wash. May be because i didn’t turn the heat to really high. The rice at the bottom of the pot was still soft and easy to scoop out during the meal. I did put a lot of water. My hubby too told me to cook more next time.
Btw, good idea to add ginger, vien just told me to add ginger juice too.
By Shooi, January 7, 2008 @ 3:25 pm
Joyce – makes us wonder how “clean” is the commercial claypot chicken rice.
WhoIsBaby – Thanks for sharing the recipe. Looks like it is a hit everywhere