Salted Egg Clay Pot Rice
If a crunchy, crispy crust is the heart of claypot rice, then salted egg could very well be its soul. Enveloping pumpkin, diced chicken and rice in its tantalising fragrance, this is comfort food at its very best.
Ingredients
Chicken
-
Chicken Leg, boneless and cubed 1000.0 g
-
Water 80.0 ml
-
Fish Sauce 15.0 ml
Pre-Mix Salted Egg Paste
-
Margarine 150.0 g
-
Sugar 10.0 g
Salted Egg Sauce
-
Margarine 60.0 g
-
Curry Leaf 12.0 g
-
Chilli Padi, sliced 4.0 g
-
Pre-Mix Salted Egg Paste, as above 300.0 g
Salted Egg Rice
-
Rice 400.0 g
-
Water 400.0 ml
-
Chicken, as above 500.0 g
-
Pumpkin, diced 200.0 g
Garnish and Condiments
-
Shimeji Mushrooms, stir fried 100.0 g
-
Spring Onion, chopped 5.0 g
Preparation
-
Chicken
- In a mixing bowl, add in all the ingredients and marinate chicken overnight.
-
Pre-Mix Salted Egg Paste
- In a mixing bowl, mix well all the ingredients.
-
Salted Egg Sauce
- In a pot, melt margarine, add in curry leaf, chili padi and stir fry till fragrant.
- Add in pre-mix salted egg paste and stir fry in low heat till foamy and fragrant.
- Set aside.
-
Salted Egg Rice
- Set oven to steam bake 160 degree Celsius.
- Add in rice, water, pumpkin, marinated chicken into insert and steam bake for 30mins.
- Once rice is cooked, fold in salted egg sauce. Ready to use.
-
Garnish and Condiments
- Prepare ingredients as mentioned above.
-
Before Serving
- Heat up clay pot till hot.
- Plate rice and condiments into clay pot.
- Ready to serve.
