RECIPES


CLAYPOT CHICKEN RICE

Claypot chicken rice is a delicious one-pot meal of tender, succulent chicken chunks cooked over rice. It has an amazing, smoked flavour and a layer of crispy rice you can’t resist!

INGREDIENT

CHICKEN MARINADE
2 tbsp Oyster Sauce
1½ tbsp Light Soy Sauce
tbsp Dark Soy Sauce
1 tsp Sesame Oil
4 dashes White Pepper Powder
Salt

RICE
1½ cups Rice, uncooked
1½ cups Water
2 tbsp Light Soy Sauce
1½ tbsp Dark Soy Sauce (Before Cook)
1½ tbsp Dark Soy Sauce (After Cook)
2 tsp Sesame Oil (Before Cook)
1 tsp Sesame Oil (After Cook)
1½ Makbest Premium Fried Shallots (After Cook)

Tips

Cook the rice until lightly charred or burnt. This smoky, crispy rice is perfectly acceptable, even desired! Believe it or not, crisp, lightly charred and dare I say it again, burnt rice, is what avid claypot chicken rice lovers go after!

We enthusiastically scrape these burnt rice off the sides and vigorously mix it in with the rest of the dish. It’s what makes claypot rice so unique and special!

COOKING STEP

CHICKEN
1. Clean chicken and marinade for at least 30 minutes before cooking.

2. Once marinated, heat up a pan with some oil. Fry ginger till aromatic.

3. Add marinate chicken and stir fry till 3/4 cooked and make sure still have gravy left.

4. Add chicken and gravy into half cooked rice.

RICE
1. Add washed rice, water and all ingredients under rice into rice pot.

2. Mix well and press cook to start cooking the rice.

3. Add cooked chicken and gravy into half cooked rice.

4. Allow to cook until the rice cooker button pops to stay warm. 

5. Add extra dark soy sauce and sesame oil.

6. Press cook again. Let the rice cooker be on stay warm for 15 minutes before serving.

7. To serve with Makbest Crispy Chilli, Makbest Premium Fried Shallots and spring onions.
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