Clay Pot Rice

The Boy and I are on a little health streak at the moment, with a special focus on diet. I find that, when eating out, ordering a steamed chicken breast with the sauce on the side is an easy way of keeping my diet clean but still accessible. Most restaurants will be happy to oblige.

At home, it is equally easy and can be very flavorful. Claypot Rice is basically rice and steamed chicken, with a dash of soy, a touch of ginger and combined with the sweet juiciness of Chinese mushrooms, cooked in a clay pot. Very healthy (although my nutritionist will probably insist on cutting out the sesame oil). Very delicious.

A clay pot is, at the very basic, a pot made of clay. It is traditionally porous and unglazed, but modern clay pots have a smooth finish and don't require pre-soaking. Because clay diffuses heat well, it doesn't get very hot and acts like a "quick" slow cooker. As the food cooks, it slowly releases juices and everything cooks in its own juice, all of which is kept sealed in the pot until it has all been absorbed/evaporated. This results in a tender flavorful chicken in a relatively short time.

If you don't own a clay pot, a heavy lidded casserole is a good substitute.

Definitely much better than fried rice.

RECIPE: CLAY POT RICE
Prep time: 1 hour
Cooking time: 25 mins

A - Meat
2 chicken breasts, cut into bite size strips OR chicken pieces
2 tbsp light soya sauce
2 tbsp dark soya sauce
1 tbsp dry sherry
1 tsp chicken stock powder
Dash of white pepper
1 tsp sesame oil
1" ginger, cut into thin strips
6-8 Chinese mushrooms, soaked in hot water for 15 mins

B - Rice
2 cups rice
Water

C - Optional meats
1 low fat Chinese sausage, sliced

D - Seasoning
1 tbsp vegetable oil
1 clove garlic, minced
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tsp sugar
Dash of white pepper

E - Garnishing
Small bunch of cilantro, finely chopped

*****

A - Marinate the chicken and mushrooms with the ginger in the fridge for 1 hour.

B - Cook rice - I do this in an electric rice cooker.

C - When the rice is cooked and hot and still moist, transfer it into the clay pot. Layer A and C on top. Cover tightly and cook for 25 mins on low heat. Do not open the cover at any point!

D - Meanwhile, fry the garlic till it is fragrant, then add the rest of the seasoning. When C is cooked, pour the seasoning over and mix the whole pot thoroughly. Do not worry if there is a hard layer of rice at the bottom - this is, for me, the best bit! Almost like baked chewy rice that you can dig out with a metal spoon at the end of the meal.

E - Garnish and serve immediately.