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Claypot Chicken Rice

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Use this recipe with:

Medium

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P R O F I L E
Chilled ​4°C
0 Full Trays
From Scratch

Stage 1

120 °C

  • Steam
  • 00:15 | -
  • 3

Stage 2

100 °C

  • Steam
  • 00:15 | -
  • 3

Stage 3

250 °C

  • Convection
  • 00:10 | -
  • 3
R E C I P E
250 g Jasmin rice new crop
250 ml Chicken Stock
300 g Chicken leg boneless
30 g Minced Ginger
30 ml Chinese cooking wine
15 ml Sesam oil
1 pcs Chinese Sausage Premium - thinly slice
100 g Wax pork belly - thinly slice
30 g Dried shrimp - soak water till soft and pound till mashed
3 pcs Dried mushroom - soak till soft and thin slice
150 g Garlic - thinly slice
300 ml Canola Oil
30 ml Dark soy Sauce
1 pcs Spring Onion
Ingredients
1. Garlic Oil Garnish: Fry garlic with oil in medium fire until garlic is brown and crispy. Remove garlic from oil. Keep both for garnish. 2. Add Chinese Sausage and Waxed Pork into a frying pan without oil and sauté about 4min till fragrand, add Dried Shrimp, Mushroom for about 4-5min or till fragrand over medium fire. Leave aside. 3. Marinate chicken with cooking wine, sesame oil, minced ginger and ground salted fish. 4. Wash rice and add rice n stock into clay pot without cover.
1. Food Preparation
5. Add saute condiments and chicken on stage 2, put on cover.
2. Cooking Instruction
Serve with 50ml garlic oil and black sauce drizzle on top of chicken. Sprinkle brown garlic and spring onion on top and serve.
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.