Mock Claypot Chicken Rice

22 Sep

If you have come to this page through a search engine looking for a genuine claypot chicken rice recipe, this is NOT it. I’m afraid there is no rice in this recipe and it is not cooked in a claypot! My blog is a low carb blog and rice does not belong here. If you are low carbing, do read on.

So what’s this all about then?

One of my favorite dishes while living in Singapore was Claypot Chicken Rice. Chicken, shiitake mushrooms, Chinese sausages and salted fish are marinated in a sauce and then cooked over a layer of rice in a covered claypot. The juices from the ingredients and the extra marinade are absorbed into the rice grains while cooking to create a fragrant dish where all the different flavors meld into one. As the claypot is placed over a gas flame to cook, another characteristic of claypot rice is the burnt rice crust at the bottom of the dish which people look forward to when they get to the bottom of the pot. The best part comes at the end!

Trying to re-create this dish as a low carb version without a clay pot and using cauliflower instead of rice means having to accept that there won’t be any crispy bits to pry out from the pot at the end of the meal. I have no problem with this. We enjoyed our lunch today so I’ve decided to share this recipe. My low carb version has all the traditional ingredients except for the rice. I got as close as I could get by cutting out carbs where possible and cooked the dish in Corningware. Any pot with a lid which is oven-proof and large enough to hold all your ingredients will suffice. This recipe would also work without chinese sausages and salted fish. Chinese sausages and salted fish do, however, give the dish its distinctive taste but if these are items you don’t think you would enjoy or want to have the balance sitting in your pantry for months, don’t bother buying them. Just put in some broccoli, bok choy or other green leafy Chinese veggies instead. Of course, the end result will taste very different.

In my recipe, I’ve fried the salted fish till slightly crispy and used it as a topping. Traditional recipes throw the salted fish in to cook with the chicken.





Mock Chicken Claypot Rice

(serves 3)


4 chicken thighs (about 600gr with skin and bones on)

1 small Chinese sausage

3-4 dried shiitake mushrooms

10 gr piece salted fish, use more if you like salted fish

450-500 gr cauliflower florets (weight without thick stem)

Garnish: spring onions, chopped


Marinade

2 Tbsp oyster sauce

1 Tbsp chinese cooking wine or sherry

20 gr grated ginger

1 tsp erythritol (or 1 tsp honey or omit if you don’t have)

3 tsp dark soy sauce

a dash of sesame oil


Topping sauce

2 Tbsp oyster sauce

1 Tbsp oil

1/2 Tbsp soy sauce

1 tsp dark soy sauce

1/2 tsp sesame oil


Skin and debone the thighs and cut the meat into big pieces (4-5cm/2 inch cubes).
Soak the mushrooms in a bowl of hot water for 20 min or till soft, squeeze out excess water and slice.
Soak Chinese sausage in a bowl of hot water for 1 minute, peel off skin and slice diagonally into about 3-4mm or one-eighth inch thick slices.

Put the chicken, mushrooms and Chinese sausage slices into a bowl, add the marinade ingredients and leave for about 30 minutes in the refrigerator.

In the meantime, cut the salted fish (take off skin if any) into tiny pieces. Fry in oil till slightly crispy.

Wash and cut the cauliflower into pieces and pulse in a food processor till fine. Transfer to a microwaveable dish with cover.

When you are ready to put the dish together, preheat the oven to 180 degrees C/375 degrees F. Microwave the cauliflower on high for 3 minutes.

On the stove top, heat a large pan and fry the chicken till half cooked.





Pour this into the dish with the almost cooked cauliflower rice.





Drizzle the topping sauce over the top. Cover and put the whole thing into the oven for 15-20 minutes. Check the chicken for doneness. As your interpretation of ‘half-cooked’ may differ from mine, your chicken may need longer to cook in the oven.

When done, sprinkle the dish with green onions and salted fish. Stir at the table and serve!

Nutritional Information – per serving
Total calories – 341.7 kcal; Fat – 12.1 g; Carbohydrates – 27.7 g of which dietary fibre 11.9 g; Protein – 31.5 gr

Print this recipe – Mock Chicken Claypot Rice

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