Claypot Chicken Rice with Lap Cheong (Chinese Sausage)

I love a good rice dish cooked in a claypot. This is the second rice dish I have made using a claypot. I have posted the Tom Yum Prawns Claypot Rice recipe back in May.

Claypot Chicken Rice with Lap Cheong (Chinese Sausage)

Claypot rice dishes make easy and wonderful one-pot dinners. It's very popular in Malaysia and it's a must try whenever you visit Malaysia.

Two of the essential ingredients in the Claypot Chicken Rice are Shitake Mushrooms and Lap Cheong (Chinese Sausage ??).

Lap Cheong is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned. When I was young, my mum used to steam the Lap Cheong and served it with plain rice for dinner. It's one of the best comfort food from my childhood.

Claypot Chicken Rice Recipe

(Adapted from My Kitchen Snippets)

Ingredients

• 1 Chinese sausage
• 4 chicken thighs – cut to bite size pieces
• 2 tbsp oyster sauce
• 1 tbsp dark soy
• 2 tbsp light soy
• 2 cloves of garlic, chopped
• 1 tsp cornflour
• 2 tbsp of rice wine
• 1 inch ginger, julienned
• 1 tsp of salt
• ½ tsp of pepper
• 1 tbsp brown sugar
• 3 spring onions, chopped finely
• 5 dried shitake mushrooms, soaked in warm water for 20 minutes
• 2 cups rice
• 3 cups chicken stock

Method

1. Mix the chicken with all the ingredients except the rice, mushrooms, spring onions and stock. Leave to marinade for at least half an hour.
2. Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat for 1 minutes. Add mushroom slices, sliced Chinese sausage. Dish out and put aside.
3. Put the rice and chicken stock in the cold claypot and place it over a medium heat with the lid on. Bring to the boil and immediately reduce the heat to a low simmer, then leave the rice to steam for 15 minutes. The rice should be nearly cooked, with little holes in the flat surface.
4. Spread the chicken mixture all over the top of the rice, and put the lid back on. Continue to steam over a low heat for another 15 minutes, until the chicken is white and cooked through. Give it a few stir and sprinkle the spring onions over the top and serve piping hot.