Are you a fan of claypot chicken rice? I know I AM! For those of you who have no idea what it is, allow me to enlighten you. 🙂 Basically, it is a combination of marinated chicken pieces, shitake mushrooms, and rice cooked in a claypot over high flames and right before it is served, an egg is cracked over the rice and sprinkled with salted fish. I’m feeling hungry already by just describing it. Haha, greedy me! 😛
Claypot chicken rice is easily obtainable anywhere in Penang, Malaysia. Unfortunately, this is not the case in Australia especially in Geelong. But that won’t stop me from enjoying my favorite food. If I crave it, cook it I shall!
Cooking the dish in a claypot will produce a layer of crispy bits at the bottom of the pan and this gives the dish a great charred flavor. This charred flavor together with the egg and fragrant salted fish are just amazing! (Mmm!~~ ) Sadly, I do not have a claypot so I’ll just have to make do with what I’ve got, a microwavable pot or a rice cooker. Although cooking it this way does not give you the amazing crispy charred bits, it still taste delicious especially when serving with good quality salted fish. This dish is a great one pot dish for those lazy days as it is very simple to cook. It is important to get the right balance of saltiness in this dish. After some trial and error, this is the final recipe that I’m happy with.