Rosheen Kaul's claypot rice

Name: Rosheen Kaul's claypot rice
Cook time: 1 h 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 cups long grain or jasmine rice; 1 bunch choy sum, cut into 3-4cm lengths; 3 lup cheong (Chinese sausages); 3 chicken thighs, skinless and boneless; 4 fresh shiitake mushrooms; 1 tbsp dark soy sauce; 2 tbsp soy sauce; 2 tbsp oyster sauce; 1 tsp cooking caramel (see note); ¼ tsp sugar; ½ tsp white pepper; 1 tbsp sesame oil

Rosheen Kaul

November 7, 2022

Claypot rice with chicken and choy sum.Armelle Habib

Time:1-2 hoursServes:4

The classic version of this dish is an aromatic bed of rice cooked in a claypot topped with a glistening garnish of Chinese sausage, chicken, shiitake mushrooms and leafy green vegetables. The rice is drizzled with a rich sauce of sesame oil, dark soy and umami-packed oyster sauce, and stirred to reveal a gorgeous crisp bottom. I suppose it has all the flavour of a fried rice dish, but is much richer, textural and more flavourful.

Ingredients

2 cups long grain or jasmine rice
1 bunch choy sum, cut into 3-4cm lengths
3 lup cheong (Chinese sausages)
3 chicken thighs, skinless and boneless
4 fresh shiitake mushrooms
1 tbsp dark soy sauce
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp cooking caramel (see note)
¼ tsp sugar
½ tsp white pepper
1 tbsp sesame oil

Method

1. Wash the rice thoroughly and soak for about 1 hour. This helps the rice to cook faster.
2. Put a pot of water on to boil, blanch the choy sum for 30 seconds to 1 minute and set aside.
3. Boil the lup cheong in the same water for 8-10 minutes until they turn translucent and are cooked through. Remove from the water and set aside.
4. Keep the water simmering and cook the chicken thighs for 10-12 minutes or until cooked through. Remove from the water and set aside.
5. Measure out 1 cup of cooking water and 1 cup of fresh water and place both in a Dutch oven with the washed and soaked rice. Smooth and level the rice so it cooks evenly.
6. Cover and bring the rice to a boil, then simmer on the lowest setting with lid on. In the meantime, cut the lup cheong, chicken and shiitakes into bite-sized slices.
7. When half the liquid has evaporated, remove the lid and arrange the lup cheong, chicken and shiitakes over the rice. Cover again and continue cooking until all the water is absorbed and the rice is fluffy.
8. In a small bowl, mix the soy sauces, oyster sauce, caramel, sugar and white pepper with the sesame oil.
9. Remove the lid and pour over the sauce. Cover again and cook for 1-2 minutes. Be careful not to burn the base of the rice.
10. Arrange the blanched vegetables over the top and serve. Mix thoroughly before adding more soy sauce to taste, along with sliced red chillies.
Notes
Cooking caramel is a thick, dark and salty-sweet soy-based sauce available at Asian grocers.
The wonderful thing about this dish that you don't actually need a claypot to make it. Mum makes it in a Dutch oven on the stove, and you can even make it in a rice cooker.