One of my most favourite dishes growing up is this giant pot of my mom’s homemade claypot rice.
I always loved how we’d huddle round the dining table, waiting for the moment where she’d lift the lid of the pot. All those magical flavours would come wafting out and make all our mouths water. One of my favourite memories growing up ever!
Today, you’re in for a real treat, as mom share’s her special recipe.
Ingredients: (1 Pots, serves 4)
– 2 Pork Sausages
– 10-15 Baby Shitake mushrooms
– 1 Kampong Chicken (chopped and skinned)
– 3 cups of White Rice
– Dried Shrimps (soaked in hot water, finely-chopped)
– Dried Scallops (10 pieces soaked in hot water)
– Large prawns
– 2 slices of Ginger
Condiments:
– Dried Shallots
– Lard cubes
– Salted fish
– Spring Onions
Begin by frying all Chinese sausages, shallots, dried shrimp and salted fish separately. These will form the flavour profile of the rice and give it that distinctive fragrance.
Save the salted fish oil for the rice and chicken.
Next, fry ginger slices in some of the salted fish oil, and add chicken. Fry till half-cooked then throw in shitake mushrooms. Fry for another 5 minutes. Add water, and black sauce. Simmer to boil for 10 minutes over a medium fire, followed by 20 minutes over small fire. This makes the meat juicy and tender. Set aside.
