Chinese claypot is easily cracked during cooking, I used to have 3-4 of them and they ended in a trash bin the following day. So I never have them anymore in the house. It is always challenging whenever I was planning to make a claypot dish. There was one time, I bought the Korean earthenware to make bibimbap, later on I used it to make Chinese mapo tofu. The pot is more solid than the claypot and can hold the heat better. This time, I put the chicken rice into it and the result was fantastic.
- Chicken fillet/breast or chicken pieces.
- Oyster sauce
- Soy sauce
- Sesame oil
- Shitake mushroom
- Spring onion – for garnish
- Sliced the shitake mushroom.
- If using chicken fillet, cut them into bitable pieces.
- Marinate the chicken with oyster sauce, sesame oil, pepper, ginger and shitake mushroom for at least an hour.
- Cook the rice in rice cooker.
- When the water in the rice is disappearing from the top, add the marinated chicken pieces on top with some soy sauce and continue to cook the rice until it is done.
- When the rice and chicken are fully cook. Mix them well.
- Grease the earthenware with sesame oil.
- Add the chicken rice into the pot.
- Flatten the top of the rice, make a small shallow well on the top that enough to hold a cracked egg.
- Crack the egg on top of the rice (position it exactly to the middle).
- Cover the earthenware pot with a lid (I used aluminum foil as a lid for this case).
- Cook with lower fire until the egg 80-90% done. (this is depending the individual likes).
- When the egg is cooked, remove from the fire and garnish with spring onion.
The rice at the bottom got some crunchiness and lightly burn (but not black).
It is delicious!!!