Hainanese Chicken Rice Meets Cantonese Claypot Rice

Ingredients

• 3 cup rice (washed; the author says they now cook 3 cups)
• lard (for sautéing; amount not stated)
• onion (sautéed; the transcript specifies shallots, while on-screen text says onion)
• garlic (sautéed; amount not stated)
• water (use 1.5 times the amount of rice; the video does not clarify the measurement basis)
• chicken stock paste (amount not stated; author mentions DON DON DONKI Singapore)
• ginger (sliced; amount not stated)
• chicken thigh (marinated; amount and marinade ingredients not stated)
• waxed meat (homemade by the author's mother-in-law; amount and meat type not stated)
• braised mushrooms (made by the author's mother; amount not stated)

Steps

1. 1

   Wash the rice. Slice the ginger and have the marinated chicken, waxed meat, and braised mushrooms ready; the source does not give the marinade recipe or ingredient quantities.

2. 2

   Heat lard in a pan suitable for making claypot-style rice. Sauté the onion (identified as shallots in the audio) and garlic.

3. 3

   Add the washed rice and toast it in the pan.

4. 4

   Add water at 1.5 times the amount of rice, followed by chicken stock paste and the sliced ginger. Stir to combine.

5. 5

   Let the rice mixture simmer for 5 minutes.

6. 6

   Add the marinated chicken thigh, waxed meat, and braised mushrooms to the rice.

7. 7

   Set a timer for 25 minutes and cook. The source does not specify the heat level for this interval.

8. 8

   Turn the heat to high for the final 5 minutes to form the crispy rice bottom. Serve with the crunchy rice layer.

Notes

The video does not provide quantities for most ingredients, the chicken marinade, or a full water measurement. It mentions a 25-minute timer and high heat for 5 minutes, but the transcript's timing description is not fully clear about whether these periods overlap.

Nutrition per serving

• main
• East Asian
• one-pan
• rice
• chicken
• crispy rice
• family-friendly