This fast, easy one-bowl dinner brings juicy chicken, fluffy rice and savory elements to the table. (Photo: A Little Yumminess)
Claypot rice is a specialty of Stacie’s dad, not to mention one of her all-time favorite childhood meals. Essentially, it’s a Chinese casserole of rice layered with a variety of flavorful toppings. The aroma of soy sauce and ginger, the fluffy, steaming rice, juicy chicken — for any rice lover, it doesn’t get much better!
While you won’t get that delectable crust that comes from cooking this dish in an actual claypot on the stove, this shortcut rice cooker version keeps most of the appeal of the original and is a great addition to your weeknight repertoire.
The key technique in this recipe is cooking the rice and seasoned chicken together. It’s a genius way to save effort, but it also infuses a great deal of flavor into the rice and keeps the chicken wonderfully moist. Throwing in your favorite quick-cooking vegetable — anything from green beans to baby bok choy, Napa cabbage, spinach, bean sprouts or even frozen pea — on top of the chicken and rice in the last 4 to 5 minutes of cooking, transforms this easy meal into a complete supper. Build on this concept by layering on other ingredients, such as cubed tofu, sliced mushrooms, sauteed onions, or sliced water chestnuts, adding them at the same time as the chicken
The only exotic ingredient in this recipe is Chinese sausage (lapcheong), which you can find at any Asian supermarket. It’s a small dry cured sausage, often made of pork, with a sweet-salty flavor that adds a wonderful complexity and richness to the dish. It’s optional, but highly recommended. Like any other cured meat (such as salami or Spanish chorizo), lapcheong has a considerable shelf life in your refrigerator or freezer, so we consider it a specialty pantry item worth investing in. It’s a tasty addition to many Chinese dishes, anything from fried rice to stir-fried dishes and even scrambled eggs.
The recipe instructions call for a rice cooker, but you can make this dish on the stovetop, too. Follow your favorite method for cooking rice, layering the marinated chicken and other toppings on top of the rice in the same manner as described in the recipe.
2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon minced ginger
1 teaspoon sesame oil
1 large clove garlic, minced
1 pound chicken, cubed
1½ cups jasmine rice, rinsed in several changes of clean water and drained
1¾ cups water or chicken stock
2 sticks Chinese sausage, thinly sliced on the bias, about ½ cup
3 scallions, white and green parts, cut into 1-inch pieces
1 or 2 thick slices ginger
10 to 12 ounces of your favorite quick-cooking vegetable, such as green beans, baby bok choy, napa cabbage or spinach
Chopped scallions and cilantro for garnish
San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with a global twist.
This article was sourced from http://iranmednews.com