Claypot chicken rice in the KIC-180 multicooker. Claypot chicken rice is a typical Chinese or Malaysian dish. It is traditionally prepared in a claypot. Its distinctive features are the crust on the bottom of the claypot and the crispy rice. The KeMar KIC-180 has a menu specifically for this preparation method. Thus, this classic dish can be perfectly prepared in the KIC-180.
Menu:
Claypot - approx. 35- 45 minutes total cooking time depending on the liquid
Ingredients:
For 2 people.
approx. 200 g chicken breast (organic)
2 measuring cups white rice (basmati)
3 cm fresh ginger
4 cloves of garlic
4 tbsp rapeseed oil
1 tsp sesame oil
3 shiitake mushrooms, fresh or dried. (If dried, please soak first.)
1/2 tsp white pepper (in this case we used seeds and ground them in a mortar)
1 teaspoon sugar
1 teaspoon salt
2 stalks of spring onions / chopped
1 organic zucchini / chopped (in our case we use it instead of the Chinese sausage - Lap Cheong)
For the marinade:
1 tbsp oyster sauce (Asia shop)
1 tbsp soy sauce (dark or light)
2 cm fresh ginger (chopped)
Preparation:
First, marinate the finely chopped chicken with the marinade ingredients and let it soak in a cool place for 15 minutes.
Finely chop the ginger and garlic. Place the KIC-180 on a clay pot and heat 4 tablespoons of oil, then sauté the ginger and garlic for 3-4 minutes. Add the marinated meat, white pepper, salt, and sugar to the pot and cook for 5 minutes, until the meat is cooked through. The lid can be closed during this time, stirring occasionally. Then add the shiitake mushrooms, zucchini, and a teaspoon of sesame oil to the pot and let it simmer with the lid closed for 5 minutes.
The Claypot program will now jump to the final 15 minutes, and the red LED will start flashing. Now add the two measuring cups of rice and three measuring cups of water and close the lid. The brown crust will now form on the bottom of the pot. Once the KIC-180 has switched to keep-warm mode, simply stir in the leeks. Enjoy.
