QUICK CLAYPOT RICE

A traditional local favourite cooked in a claypot over a charcoal stove given a healthy upgrade, this quick and easy version allows anyone to cook this dish with the convenience of a rice cooker. The red basmathi rice compliments the strong flavour contributed by the various ingredients in the dish.

Servings
4 people

Tested Low-GI: 52

Ingredients

4pcs (340g) Portabello Mushrooms (Sliced)
1medium pc (220g) Chicken Breast (Sliced)
1.3cup (200g) Yam (Cubed)
1cup (185g) AceNuwara Red Basmathi Rice
4tbsp (54g) Olive Oil
4tbsp (40g) Shallots (Chopped)
8cloves (24g) Garlic (Finely chopped)
4tsp (24g) Light Soy Sauce
4pcs (20g) Dried Scallops (Soaked and shredded)
4tsp (17g) White Sugar
2tbsp (12g) Dried Shrimps (Rinsed)
2tbsp (12g) Spring Onions (Chopped)
1tsp (4g) Sesame Oil
1tsp (3g) Corn Flour
0.5tsp (2.5g) Dark Soy Sauce
0.3tsp (0.8g) White Pepper

Directions

Soak the dried scallops overnight with sufficient amount of water to merely cover it.
Rinse the rice thoroughly and soak it in water for about 30 minutes.
Shred the soaked scallops and set aside (reserve the water used to soak the scallops).
Marinate the sliced chicken breast with ½ tsp light soy sauce and 1 tsp corn flour and set aside.
Strain the rice and place it in the rice cooker. Pour in the water used to soak the scallops. Then top up with sufficient amount of plain water to cook the rice. The ratio of water to rice should be 2:1.
Add in the shredded scallops to the rice cooker and start cooking.
Meanwhile, heat up 2 tbsp olive oil in a pan and sauté half the amount of shallots, half the amount of garlic, and all the dried shrimps for 3 minutes.
Then put in the yam cubes and cook till they turn light brown. Place this cooked yam mixture in a bowl and set aside.
In the same pan, add another 2 tbsp olive oil and sauté the remaining shallots and garlic till light brown.
Then add in the mushrooms and marinated sliced chicken and cook well.
After it is fully cooked, add in the dark soy sauce, light soy sauce, pepper, and sugar and mix well. Pour this cooked mushroom mixture into a bowl and set aside.
When the rice is ¾ cooked, add in the cooked yam mixture to the rice and continue cooking.
When the rice is fully cooked, add in the cooked mushroom mixture and mix well in the rice cooker.
Drizzle sesame oil and sprinkle spring onion and fried shallots and serve the dish hot.