When you live in the UK and have a hankering for authentic Malaysian food, there isn’t unfortunately an option of popping to the nearest restaurant for a meal. The next best thing would be to try and replicate it yourself. Malaysian food here is still such an untapped resource of richness compared to Thai or Vietnamese food so here’s a tip to any budding restaurateurs out there – you have a ready made customer base who would welcome the chance of having a homey Malaysian meal anytime!
Claypot chicken rice at home is as the label says, cooked in a claypot over a fire stove which gives it a smokey flavour that enhances the dish. I own neither a claypot or a gas stove, so concessions had to be made but the end product was still just as tasty.
This recipe is from The Meatmen, with some little modifications of my own. I left out the fried salted fish which didn’t harm the flavour at all and stir-fried my greens (pak choi, choi sum or any leafy greens will do) separately.
Claypot Chicken Rice
500g boneless chicken thigh
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp cornflour
1/4 cup water
1 cured chinese sausage (lap cheong)
4 cloves chopped garlic
2 inches chopped ginger
3 cups rice, washed
3 cups chicken stock
2 spring onions, chopped
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Chinese rice wine
1 tbsp sugar
1/4 tsp white pepper powder
1 tsp sesame oil
- Cut the chicken into 2 inch cubed chunks. Mix in the marinade ingredients and marinate the chicken for at least 2 hours.
- Slice the chinese sausage into diagonal slices. Heat a pot up on medium heat and dry fry the sausage slices until they crisp up. Remove from the pot and drain on a kitchen towel.
- Use the oil released from frying the sausage slices and heat the pot up to medium high heat.
- Fry the garlic and ginger for a few minutes until fragrant.
- Add the rice and stir-fry for a few more minutes. Reduce the heat to medium.
- Add the chicken stock and bring to a boil. Once it boils, cover and reduce to low heat.
- Once the stock has evaporated from the top, add the fried sausage slices and stir the rice.
- Place the marinated chicken pieces in one layer on top of the rice. Cover and cook for another 15 minutes.
- Turn off the heat and remove the pot from the heat to let it steam for another 10 minutes (this step is essential so the rice comes together and doesn’t stick to the sides and bottom of the pot).
- Mix the sauce ingredients together and add to your taste. You may not need all of the sauce.
- Top with chopped spring onions and fried shallots.