Claypot Rice

Claypot Rice, also fondly known by 煲仔饭, is a popular hawker dish that always brings in queues during dinner time. With some effort, you can recreate this dish at the comfort of your own home too.
Here’s the fact that debunks some myths – the cooking time for Claypot rice is actually not as long as some imagine, however it is VERY important to watch the fire so that the rice does not get burnt. ????
The key ingredients in this dish that are mandatory – The lup cheong, as well as as well as salted fish. Our version makes use of salted mackerel in oil as they are less salty than dried ones and much softer in terms of texture – Mix this up with quality jasmine rice and the quality dark soy sauce (we stress on good quality dark soy sauce!), and in no time you’ll be having a clay pot feast at home!

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Cut 500g boneless chicken thighs into 4cm chunks
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Marinate with 2 tbsp thick dark soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp cornstarch and 1 cup water
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Marinate for at least 2 hours
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Cut 1 lup cheong into thin slices
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Cut 4-6 slices of salted mackerel into cubes
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Add 2 tbsp oil to pan
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Stir fry salted mackerel and lup cheong till fragrant
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Add 3 tbsp oil, 20g chopped ginger and 20g chopped garlic to clay pot
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Stir fry till fragrant
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Add 3 cups rice (washed), 3 cups chicken stock and bring to a boil
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Cover and cook rice for 20 mins over medium heat
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Stir rice every 10 mins
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Add salted mackerel and lup cheong
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Add marinated chicken
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Cover and cook for another 15 mins
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Add 150g of chye sim
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Turn off heat, cover and let it steam for 10 mins
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Mix 1 tbsp thick dark soy sauce, 1 tbsp light soy sauce, 1/4 tsp white pepper powder, 1 tbsp hua diao jiu, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp sugar
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Add 30g chopped spring onions
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Add sauce mixture (according to taste)
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