Clay Pot Chicken Rice ~ Malaysia

Traditionally, Clay Pot Rice is a one pot rice meal as in this recipe; rice is baked with simple and economical ingredients. The crispy part of the rice at the bottom of the clay pot is what is savored most. Clay Pot Rice is nowadays made with a variety of meats and seafood; more exotic ingredients are used - from ostrich & venison

Ingredients :

• 4 boneless chicken thighs, cut into bite-size
• 1 tbsp dark soy sauce
• 1 tbsp ginger, minced
• 1 tbsp sugar
• ½ sesame oil
• ½ cornstarch
• ½ cup scallions, sliced and 2 extra stalks for garnish, chopped
• 3 cups long grain rice, washed until water is clear then drained
• 6-7 cups chicken stock1 tsp salt
• 1 tbsp peanut oil
• salt and pepper
  

Preparation :

• In a bowl combine chicken with dark soy sauce, ginger, sugar, sesame oil, cornstarch and scallions
• Marinate refrigerated for at least 30 mins
• In a clay pot [no preheating] add peanut oil, rice and salt - gradually bring to high heat, sauté the rice until the rice becomes quite translucent
• Add chicken stock, up to 1½ inch above the level of the rice and season with salt and pepper
• Gradually bring to a boil, then reduce heat to simmer until the stock has evaporated to the rice level [tiny 'holes' form on rice]
• Add the marinated chicken , stir well into the rice, cover the clay pot
• Carefully transfer the covered [and hot!] clay pot into a preheated 350F degree oven. Bake for 12-15 min
• Carefully open the cover of the clay pot, give it a good stir, cover again, turn heat to high [500F degrees] bake for only 1 min
• Immediately reduce heat to very low [180F degrees] and cook for an additional 10 min
• Turn heat off, carefully remove from oven and let it rest for 5 min
• Garnish with chopped scallions, and if preferred, serve with a side of hot chili sauce!