Claypot Rice Salted Fish

Fish
Mains
One-pot
Poultry
Rice

Easy Level:

easy

Cook Time:

1 Hr 30 Mins

Servings:

3-4 pax

Traditional claypot, crusted rice, lap cheong, salted fish, and generous servings of chicken? YES PLEASE! 😀
This recipe of ???makes an awesome one pot meal for the whole family. We created this recipe to go with the flavours of Pokka’s easy to drink Houjicha! The charred claypot taste (best parts of this dish as usual) and salted fish is perfectly matched with the houjicha’s roasted intensity. No sugar also means zero calories, which means it’s better for your health!

Ingredients

Adjust Servings
US / Metric
0.00
Boneless
Boneless
Chicken Thigh (cut into bite sizes)
0.00
Boneless
Boneless
Chicken Thigh (cut into bite sizes)
0.00
cups
cups
of jasmine long grain rice
0.00
cups
cups
of jasmine long grain rice
0.00
cups
cups
of chicken stock / water
0.00
cups
cups
of chicken stock / water
0.00
tbsp
tbsp
grated ginger
0.00
tbsp
tbsp
grated ginger
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Rice wine / Shaoxing wine
0.00
tbsp
tbsp
Rice wine / Shaoxing wine
0.00
tbsp
tbsp
Sesame oil
0.00
tbsp
tbsp
Sesame oil
Dash of pepper
Dash of pepper
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Cornstarch
0.00
dried
dried
mushrooms (pre-soak for at least 1 hour, sliced)
0.00
dried
dried
mushrooms (pre-soak for at least 1 hour, sliced)
0.00
Lap
Lap
cheong a.k.a. Chinese sausage (re-soak and remove skin)
0.00
Lap
Lap
cheong a.k.a. Chinese sausage (re-soak and remove skin)
0.00
big
big
slice of salted fish
0.00
big
big
slice of salted fish
0.00
–
–
4 stalks of bok choy a.k.a. xiao bai cai (blanch)
0.00
–
–
4 stalks of bok choy a.k.a. xiao bai cai (blanch)
0.00
shallots
shallots
(sliced thinly)
0.00
shallots
shallots
(sliced thinly)
0.00
stalks
stalks
of scallions (garnishing)
0.00
stalks
stalks
of scallions (garnishing)

Steps

1

Marinate chicken in all ingredients for 1 hour.
Marinate chicken in all ingredients for 1 hour.
Mark as completed

2

Wash rice grains, drain and soak in 2½ cups of water / chicken broth for 1 hour.
Wash rice grains, drain and soak in 2½ cups of water / chicken broth for 1 hour.
Mark as completed

3

Pre-soak and remove skin from lap cheong. Slice diagonally and sauté lightly. Set aside.
Pre-soak and remove skin from lap cheong. Slice diagonally and sauté lightly. Set aside.
Mark as completed

4

Using the same fragrant oil from lap cheong, sauté the salted fish till fragrant. Set aside. Reserve the oil.
Using the same fragrant oil from lap cheong, sauté the salted fish till fragrant. Set aside. Reserve the oil.
Mark as completed

5

Using the fragrant oil, sauté chopped garlic till fragrant.
Using the fragrant oil, sauté chopped garlic till fragrant.
Mark as completed

6

Add in mushrooms and sauté.
Add in mushrooms and sauté.
Mark as completed

7

Add in marinated chicken pieces and stir fry lightly (about ¾ cooked), set aside.
Add in marinated chicken pieces and stir fry lightly (about ¾ cooked), set aside.
Mark as completed

8

Boil the rice over medium heat till steam appears, this will take about 5 to 8 minutes
Boil the rice over medium heat till steam appears, this will take about 5 to 8 minutes
Mark as completed

9

Add in the lap cheong, marinated chicken and cook further over low heat for another 10 minutes.
Add in the lap cheong, marinated chicken and cook further over low heat for another 10 minutes.
Mark as completed

10

Fry shallots till golden brown and fragrant, set aside.
Fry shallots till golden brown and fragrant, set aside.
Mark as completed

11

Add in sauté salted fish in the pot and cook for another 5 minutes. Give it another 5 minutes if you prefer your rice to be a little charr.
Add in sauté salted fish in the pot and cook for another 5 minutes. Give it another 5 minutes if you prefer your rice to be a little charr.
Mark as completed

12

Garnish with bok choy, scallions & fried shallots, with a little drizzle of shallot oil and dark sauce.
Garnish with bok choy, scallions & fried shallots, with a little drizzle of shallot oil and dark sauce.
Mark as completed

More of what you like. Bookmark these recipes.

Tandoori Chicken Wrap

Breakfast
Mains
Poultry

Devilled Sausages

Mains
Pork

Sambal Butter Red Snapper

Fish
For 2
Mains

Smoked Duck Pumpkin Rice

Mains
Poultry
Rice
Rice cooker

Sambal Butter Seafood Pizza

Mains
Oven

Thareed Laheem

Beef
Halal
Hari Raya
Mains
One-pot
Pressure cooker
Rice

Asian Noodle Salad

Beef
Mains
Noodles
Salad
15-min Hot Plate Steak

15 Minutes Hotplate Steak

Airfryer
Beef
Mains
Sides/Snacks
Facebook-square Instagram Youtube Tiktok Telegram-plane Envelope

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Copyright 2023 The MeatMen Channel Pte Ltd