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Thursday 1 August 2013

Kampar Claypot Chicken Rice

I was borne in Kampar Perak.  And if you might have known of this small town Kampar, though it is just a small tiny town, but it has many many famous and well known food and delicacies.  

When I am still a little girl, my grandma and mum used to buy those yummy food at the stalls at the wet market.  To name a few of these goodies food that I used to indulge in are "Lou See Fun", "Fun Jai" (never had this eversince my family and I left Kampar in the 80's), "Chee Cheong Fun in curry sauce" (oh, this is my favourite....  and I remember the first time my Johorean brother-in-law had this, he is so stunned that chee cheong fun drizzle with curry sauce!"), Claypot Chicken Rice, Chicken Biscuits, "See Hum Dan Fun",  oh....there are so many and even the desserts like agar agar and cakes like "Kai Dan Koh" are so yummy!  (Apologise that I had to mentioned all these food in Cantonese).

Many years ago, I remember there was a time I was craving to eat Claypot Chicken Rice, and I had this for 3 consecutive nights.  Oh, that was the time I bought it at the food stalls. 

Today I like to share with you one of my favourite dish from my hometown and that is Kampar Claypot Chicken Rice.

Kampar Claypot Chicken Rice 
Recipe adapted from "Scrumptious Rice & Porridge"

Ingredients A
210g raw rice
1 tsp olive oil
260g water
¼ pc chicken
1 piece Chinese Sausage (washed with hot water and slice it slant)

Chicken marinade
30g ginger (Scraped and chopped)
1/8 tsp salt
¼ tsp sugar
1 tsp oyster sauce
A dash dark soy sauce
½ tbsp Shao-Xing wine
A dash pepper powder
1 tsp starch
A dash sesame oil

½ tbsp fried onion oil 
1 to 2 tbsp Fragrant Cooked Soy Sauce (see below for ingredients)
 A dash rice wine
Some chopped spring onion

Fragrant Cooked Soy Sauce  (Do this sauce first)
40g oil
½ pc big onion (cut to 3 portions)
2 stalks white part spring onion (pat)
40g ginger (pat)
1 tbsp Shao Xing Wine
1 tbsp oyster sauce
120g water
½ tsp salt
2 tsp sugar
1 tbsp light soy sauce
3 tsp dark soy sauce
½ tsp pepper powder
20g sesame oil

Method to do the Fragrant Cooked Soy Sauce
Heat 40g oil in wok, add big onion, white part of spring onion, ginger and fry till fragrant, sizzle Shao xine wine, oyster sauce and fry for a moment.  Add water and remaining Seasonings, bring to boil.
Reduce to low heat and simmer for 15 to 20 minutes.

Wash rice, soak in water for 60 minutes.  (I didn’t do this part).  Drain thoroughly.  Mix with olive oil.  Put aside at least 1 hour.  (I didn’t do this part too.)

Clean and cut chicken into bite size pieces.  Season with Chicken marinade for 30 minutes.


Put rice and 260g of water into claypot, cover with lid and cook over high heat until boiling when water almost dried up and small holes start appearing.

Open lid, arrange chicken pieces and sausage on the rice,  cover with lid and cook over low heat for 12 minutes.  Turn off heat, keep warm for 5 to 10 minutes.  Turn claypot every few minutes while it simmers at low heat.

Add Seasonings accordingly to your taste before serving, mix thorough and serve with chopped spring onion.

                         This is the Special Fragrant Soy Sauce..... to drizzle to the Claypot rice

Would you agree that one pot dish is so convenient and less pot and plates to wash up?

I am submitting this post Malaysian Food Fest Perak month hosted by 
WendyinKK of Table for Two....or more