Chef Sanjeev Kapoor Recipes
Clay Pot Rice Recipe
Prep Time | 15 minutes |
Cook Time | 25 minutes |
Servings |
MetricUS Imperial
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Ingredients
- Rice – 1 Cup
- Chicken sausages 2-3
- Oil 2 tablespoons
- Garlic chopped 2 tablespoons
- Ginger cut into thin strips 1½ inch
- salt to taste
- White pepper powder 1 teaspoon
- Chicken stock 2½ cups
- Chicken breast cut into cubes 1
- Soy sauce 2 teaspoons
- Oyster sauce 2 tablespoons
- Sugar 1 teaspoon
- Vinegar 2 teaspoons
- Spring onion bulbs sliced 2
- Spring onion greens cut into thin strips 2 + for garnishing
- Mushrooms soaked 3-4
Instructions
- Heat one tablespoon oil in a non-stick wok, add one tablespoon garlic and one third ginger and sauté till golden.
- Add rice and mix. Add salt, half the white pepper powder and chicken stock and mix. Cover and cook on medium heat till rice is almost cooked.
- Put chicken, soy sauce, oyster sauce, sugar, vinegar, salt and remaining white pepper powder in a mixing bowl and mix well.
- Heat remaining oil in non-stick pan, add remaining garlic, one third ginger and spring onions and sauté for fifteen seconds.
- Add chicken and sear it tossing on high heat.
- Slice the sausages diagonally and add it to the pan and toss.
- Add this chicken mixture to the rice in the wok and spread it evenly. Put some spring onion greens and remaining ginger on top.
- Chop mushrooms roughly, add it to the wok, cover and cook for five to eight minutes more.
- Transfer the rice into a clay pot and serve garnished with spring onion green strips.