Cheat’s claypot rice

This cheat’s claypot rice with spring onion oil probably doesn’t look like it could be ready in 10 minutes, but if you have leftover cooked rice at home, that's precisely how long it takes.

• serves

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Chicken & Rice

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 8 dried shiitake mushrooms, soaked in hot water for 20 minutes
• 2 tbsp (40 ml) vegetable oil, plus extra for greasing
• 3 chicken thigh fillets, cut into 4 cm chunks
• 2 good-quality lap cheong
• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• 3 tsp Cheong Chan caramel sauce (or dark soy sauce)
• 2 tsp sugar
• 2 tsp Shaoxing wine
• 1 tsp finely grated ginger
• 6 cups cooked white rice, warm (see Note)
• ¼ cup thinly sliced spring onions, to serve
• 2 quartered pak choy, blanched, to serve

Instructions

1. When ready to cook, drain the shiitake mushrooms (reserve the soaking liquid!). Trim and discard the stalks, then halve the shiitake caps. Set aside.
   
2. Heat the oil over high heat in a large wok or frying pan. When hot, add the chicken and lap cheong and stir-fry until lightly browned. Add the sliced mushroom to the pan and stir-fry. Add the sauces, sugar, wine, ginger and about ½ a cup of the reserved mushroom soaking liquid. Bring to a simmer and cook for 5 minutes, until thickened and the chicken is just cooked through.
   
3. Drizzle a little oil into the base of a claypot (or second medium saucepan) and grease well with a paper towel. Add the warmed, cooked rice, flatten the top, then pour over the saucy chicken and mushroom mixture from the wok. Cover and cook on medium-low heat for 5 minutes, until the rice is toasted on the base and has absorbed the flavour from the topping.
   
4. To serve, uncover the rice and sprinkle with the spring onion. Serve the cheat’s claypot rice with the pak choy on the side.

Note:

· Traditional claypot rice can be tricky to nail the water quantities for the ideal rice texture, but this method is far more foolproof. I’ve served this to many claypot rice aficionados who gave it rave reviews. For the best results, seek out the best-quality lap cheong you can find, it makes a difference.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Chicken & Rice

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G