Thanks to technology advancement, I not only got to browse the web for the recipe to make my version of the famous claypot chicken rice dish, I also got tips and shortcuts to help me make this dish in my kitchen :) If I were living in Malaysia, I doubt I’d ever consider making this special Chinese dish at home, especially when it is easily available at my favorite hawker’s center!
As the name suggests, the claypot chicken rice is cooked and served in a claypot in restaurants. I still remember the wonderful whiff that hits your face and fogs your spectacles as you open the cover of the pot!
After searching for sometime, I decided to stick with this recipe I got from a fellow blogger. Although easier and faster than the original version, the reason why I liked this recipe is because the blogger kind of shares my kitchen viewpoint: even though I like quick and simple cooking, “I never sacrifice taste or authenticity when it comes to my cooking.”
No claypot, no problem…the rice cooker or the pressure cooker (that steam-cooks the rice in a jiff), like in my case, works just fine. With rice, mushrooms, chicken being the main ingredients, I happily gathered the rest of the sauces and spices needed for the dish and adjusted some details like no pork sausage and fried dried prawns instead of salted fish for garnish and voila, a contented cook, happy hubby and baby (yes, he loved it too!).
I also prepared a must-have condiment: chopped garlic and bird’s eye chilis soaked in light soy sauce for that added kick!
Yet another satisfying one-pot dish!
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