Kung Pao Chicken Claypot Rice
Updated: Jan 23
It's been quite awhile since I've made Kung Pao Chicken Rice and I've almost forgotten how easy and tasty this is. The best part? The burnt rice bits at the bottom! Of course it doesn't hurt to have crispy salted fish and Chinese sausage in between all that smoky goodness either. 😉
I've experimented making this in individual claypots and bigger ones and I've concluded that they work best in the individual ones. This is why you always see the hawkers out there serving this as individual ones. Because with bigger ones, the bottom of the rice doesn't seem to sear so easily and somehow the rice doesn't turn out as smoky and fragrant.
Once you realise how easy it is to replicate this hawker dish, you'll never eat it outside again! But of course, do patronise our hawkers too because they need your business to keep our hawker culture alive! 😉
Ingredients (serves 2)
250g chicken thigh
10 dried chillies, soaked and cut into 1 cm
Chinese sausage(lupcheong), sliced into rounds
1 tbsp chopped garlic
Thinly sliced ginger
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp thick dark caramel sauce
1 tbsp black vinegar
1 tbsp huadiao wine
Dash of sugar
Salted fish (chopped into 0.5cm bits)
1 cup rice (washed)
Chopped spring onions and coriander
Slice the chicken thigh into cubes, then marinate with cut and soaked dried chillies, thinly sliced ginger, chopped garlic and remaining seasoning sauces.
Add the Chinese sausage to the marinade mix. Leave in the fridge for at least 30 minutes.
Fry your chopped salted fish till crispy.
Fill each claypot with 1/2 cup of washed rice and 3/4 cup of water.
Cover and cook for 8 minutes till the water stops bubbling around the edges of your lid.
Remove the lid, add the salted fish and marinated chicken. Cover and cook again for another 6 minutes.
Sprinkle with spring onions and coriander. And it's ready to serve!