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Lotus Root Claypot Chicken Rice

Lotus Root Claypot Chicken Rice

Lotus Root Claypot Chicken Rice
Lotus Root Claypot Chicken Rice

I have shared 3 other recipes where the star of the dish is the Lotus Root, it is an ingredient I enjoy using in my cooking and I am excited to write this post on how to incorporate this versatile root vegetable into a very popular chinese dish, one which I have shared previously here on Kitchen Missus - Claypot Chicken Rice.

In your typical Claypot Chicken Rice recipe, in addition to the chicken and rice, mushrooms and chinese wine sausage (臘腸) are usually added - the mushrooms absorb the tasty sauce and all the goodness of the chicken while the chinese wine sausage adds a touch of sweetness to the otherwise savoury dish. As wonderful a combination as this is, because I cook this dish at least once a month (it is the Husband's favourite), I thought it might be interesting to see if I could try adding in other ingredients that might complement it and immediately the lotus root popped right into my line of thought. And why not? Lotus root will add crunch and nuttiness to the oily rice and moist chicken and the sauce that is used in Claypot Chicken Rice goes perfectly well with lotus root too.

Fast forward to this afternoon and as the heavenly smell wafted into my living room from the kitchen, I knew it was going to be good, and it absolutely was! The lotus root retained its crunchiness and took in the delicious sauce, and before I knew it I was at it one bowl after the other. If you enjoyed the Claypot Chicken Rice recipe I shared before, do try out this equally great recipe, you will LOVE it.

  Lotus Root Claypot Chicken Rice   Prep time: 20 mins  Cook time: 40 mins  Total time: 1 hour  Serves: 4     Ingredients:  · half a Chicken (chopped up)  · 2 cups of Jasmine Rice  · 2 segments of Lotus Root  · a large chunk of Ginger  · 5-6 cloves of Garlic  · 2 tablespoons of Soy Sauce  · 3 tablespoons Dark Soy Sauce  · 2 tablespoons Sesame Oil  · Dash of white Pepper  · 4 tablespoons of any kind of Vegetable Oil     Instructions:  1) Marinate the chicken pieces for at least half an hour with the sesame oil, soy  sauce and white pepper.  2) When you are ready to cook, prepare the lotus root - wash it thoroughly in  running water before removing the skin with a fruit peeler, proceed to cut it  into thin slices.  3) Cut the ginger up into smaller pieces and remove the outer layers of the  garlic cloves.  4) Wash the jasmine rice and set aside.  5) Heat up the vegetable oil in a large wok, and when the oil is hot enough  (you will see bubbles forming), gently throw in the garlic and ginger, and fry  until fragrant (about 30 seconds).  6) Next, drop the marinated chicken pieces and brown them in the oil.  7) In the container that the chicken was marinated in, fill with 2-3/4 cups of  water and set aside.  8) Add the jasmine rice into the wok with the chicken and fry for a couple of  minutes.  9) When the rice has taken on the colour of the soy sauce, turn the heat off  and transfer the contents of the wok into a rice cooker container.  10) Add the lotus root slices and mix thoroughly.  11) Pour in the water that you had previously prepared (2-3/4 cups), and cook in  the rice cooker.  12) Once the rice has finished cooking in the cooker, pour in the 3 tablespoons  of dark soy sauce and stir it in with the rice, making sure to have it evenly  mixed in.  13) Serve with garlic chilli or a side dish of Blanched Nai Bai in Oyster Sauce for  a satisfying and hearty meal.

Lotus Root Claypot Chicken Rice

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 4

 

Ingredients:

· half a Chicken (chopped up)

· 2 cups of Jasmine Rice

· 2 segments of Lotus Root

· a large chunk of Ginger

· 5-6 cloves of Garlic

· 2 tablespoons of Soy Sauce

· 3 tablespoons Dark Soy Sauce

· 2 tablespoons Sesame Oil

· Dash of white Pepper

· 4 tablespoons of any kind of Vegetable Oil

 

Instructions:

1) Marinate the chicken pieces for at least half an hour with the sesame oil, soy

sauce and white pepper.

2) When you are ready to cook, prepare the lotus root - wash it thoroughly in

running water before removing the skin with a fruit peeler, proceed to cut it

into thin slices.

3) Cut the ginger up into smaller pieces and remove the outer layers of the

garlic cloves.

4) Wash the jasmine rice and set aside.

5) Heat up the vegetable oil in a large wok, and when the oil is hot enough

(you will see bubbles forming), gently throw in the garlic and ginger, and fry

until fragrant (about 30 seconds).

6) Next, drop the marinated chicken pieces and brown them in the oil.

7) In the container that the chicken was marinated in, fill with 2-3/4 cups of

water and set aside.

8) Add the jasmine rice into the wok with the chicken and fry for a couple of

minutes.

9) When the rice has taken on the colour of the soy sauce, turn the heat off

and transfer the contents of the wok into a rice cooker container.

10) Add the lotus root slices and mix thoroughly.

11) Pour in the water that you had previously prepared (2-3/4 cups), and cook in

the rice cooker.

12) Once the rice has finished cooking in the cooker, pour in the 3 tablespoons

of dark soy sauce and stir it in with the rice, making sure to have it evenly

mixed in.

13) Serve with garlic chilli or a side dish of Blanched Nai Bai in Oyster Sauce for

a satisfying and hearty meal.



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