Claypot Rice Salted Fish- 咸鱼砂煲饭

Traditional claypot, crusted rice, lap cheong, salted fish, and generous servings of chicken? YES PLEASE! 😀

This recipe of 砂煲饭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!

  • Share:


  • Servings: 3-4 pax

  • Time: 1 hour & 30mins

  • Skill: Easy

Ingredients:

  1. 3 Boneless Chicken Thigh (cut into bite sizes)

  2. 2 cups of jasmine long grain rice

  3. 2½ cups of chicken stock / water

  4. 1½ tbsp grated ginger

  5. 1 tbsp Light soy sauce

  6. 1 tbsp Dark soy sauce

  7. 2 tbsp Oyster sauce

  8. 2 tbsp Rice wine / Shaoxing wine

  9. 1 tbsp Sesame oil

  10. Dash of pepper

  11. 1 tbsp Cornstarch

  12. 1 tbsp chopped garlic

  13. 4 dried mushrooms (pre-soak for at least 1 hour, sliced)

  14. 2 Lap cheong a.k.a. Chinese sausage (re-soak and remove skin)

  15. 1 big slice of salted fish

  16. 3 – 4 stalks of bok choy a.k.a. xiao bai cai (blanch)

  17. 4 shallots (sliced thinly)

  18. 2 stalks of scallions (garnishing)

Steps:

  1. Marinate chicken in all ingredients for 1 hour.

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

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

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

  5. Using the fragrant oil, sauté chopped garlic till fragrant.

  6. Add in mushrooms and sauté.

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

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

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

  10. Fry shallots till golden brown and fragrant, set aside.

  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.

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