Claypot Chicken Rice
Ingredients Rice- 400 gr rice
- 2 tablespoons cooking oil
- 1 tablespoon sesame oil
- 5 cloves garlic, minced
- 2 cm ginger, chopped
- 500 ml chicken broth
Chicken seasoning
- 500 gr Chicken
- 2 cloves garlic, minced
- 1 cm ginger, chopped
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 / 2 teaspoon pepper
- 1 / 2 teaspoon salt
- 1 tsp sugar
Materials Sauce (Cooking So One)
- 1 tsp ginger finely
- 1 tsp garlic finely
- 1 tsp sesame oil
- 4 tablespoons chili soft boiled
- 1 tablespoon soy sauce
Materials Gravy (Cooking So One)
- 750 ml chicken broth
- 100 gr gourds, cut into 2 cm square
- 1 / 2 teaspoon pepper
- 1 / 2 teaspoon salt
How to Make
- Wash rice thoroughly and drain. Heat oil and sesame oil in a skillet. Add garlic and ginger, stirring until fragrant. Enter the rice, and pour the broth, stirring until the broth absorbed by the rice, remove from heat.
- Cut the chicken with the bone approximately 3 cm. Mix together garlic, ginger, soy sauce, oyster sauce, salt pepper and sugar. Brush the chicken with seasoning mix until blended, cover the container, set aside for about 30 minutes for flavor to infuse.
- Prepare a container claypot, heat over the fire until very hot. Enter the rice, stir-fry in it, add chicken. Cover claypot meetings, cross-eyed over the fire. Cook for about 20 minutes without the stirring.
- Claypot lid, stir the rice and then close again. Continue cooking over low heat for 15-20 minutes or until just cooked, remove from heat.
- Serve while hot rice, along with gravy and sauce.
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Published: 2011-04-01T05:44:00-07:00
Claypot Chicken Rice
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