Claypot Chicken Rice
2hr 30mins
5 SERVINGS
INGREDIENTS
Claypot Rice:
- Sadia Chicken Boneless Leg (cut cubes) 2000g
- Chinese Mushroom – pre soaked 60g
- Chinese Sausage (Chicken) – sliced 50g
- Chye Sim 100g
- Shallot Oil 50g
- Salted Fish 30g
- Rice 1000g
- Water 1000g
Marinade:
- Sesame Oil 20g
- Light Soya Sauce 30g
- Dark Soya Sauce 30g
- Hua Tiao Jiu 20g
- Ginger 20g
METHOD
- Marinate chicken cube in a mixing bowl for 2 hrs
- Rinse the rice 3 times
- Place rice in rice cooker, add in water, chinese sausage, mushroom, salted fish & chicken
- Just 5 mins before the rice is cooked, add in chye sim and shallot oil
Chicken Boneless Leg
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
Eric Teo, Local Celebrity Chef
Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.
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