One Pan Malaysian (Claypot) Chicken Rice
 
Prep time
Cook time
Total time
 
Savory-sweet succulent marinated chicken, flavor boosting Chinese sausages, mushrooms and rice cooked in chicken broth.
Author:
Recipe type: Entree
Cuisine: Malaysian
Serves: 4
Ingredients
  • 1¼ lb chicken thighs (4 thighs)
  • 2 tsp shallot oil
  • 2 Chinese sausages, sliced
  • 5 dried shiitake mushroom, soaked in hot water for 20 - 30 minutes, excess water squeezed out and sliced
  • 3 garlic cloves, finely minced
  • 1½ cups long grain or jasmine rice (about 11.4oz)
  • 2½ cups chicken stock
  • 3 tbs sauce from marinade
  • Pinch of salt
  • 2" ginger, sliced
  • Marinade
  • 2 tbs oyster sauce
  • 2 tbs light soy sauce
  • 1½ tbs thick caramel sauce
  • 2½ tsp sesame oil
  • 1½ tsp brown sugar
  • ½ tsp salt
  • ½ tsp white pepper
  • Garnish
  • Green onion, sliced
  • Fried shallots
  • Red chilies, sliced
  • Salted fish (optional)
  • White pepper
Directions
  1. Combine all the ingredients for the marinade and marinate the chicken overnight.
  2. Preheat the oven to 375 F.
  3. Heat a 10" cast iron skillet over medium high heat. Add 1 tsp shallot oil. When the pan is almost smoking, remove the chicken from the marinade (do not discard marinade) and sear the chicken skin side down for 1½ minutes or until charred to your liking. Flip the chicken and sear for another 1½ minutes. Set aside and remove the burnt bits from the pan.
  4. Over medium high heat, fry the sausages. When they're halfway seared all over, add the mushrooms. When the mushrooms are almost browned, add the garlic. When the garlic turns a light brown, add the rice and 3 tbs sauce from the marinade. Stir to combine. Add the chicken stock and ½ tbs of thick caramel sauce (for a darker colored rice). Mix well.
  5. Place the chicken skin side up and the ginger slices on the rice. Cover the pan and bring the liquid to a boil. Once boiled, transfer the pan to the oven. Bake for 25- 30 minutes or until chicken is done and rice is cooked. The thickest part of the thigh should read at least 165 F. Remove from the oven and let stand covered for 5 minutes. Discard the ginger slices, fluff and mix the rice. Drizzle some shallot oil (optional). Garnish and serve immediately.
Recipe by Curious Nut at https://www.curiousnut.com/one-pan-malaysian-claypot-chicken-rice/