Clay Pot Rice is perhapsthe most mouthwatering Cantonese dish of all, It’s a classice on pot dish, that’s actually much easier to make at home than you might think.
Traditionally, Claypot Rice makes use of slow-cooking in the claypot and could take up to 30 minutes depending on the amount of ingredients in the claypot.
Today I will make Claypot Rice with Pumpkin and Chicken Thighs. Because I don’t have Claypot , so I use rice cooker instead.
Claypot Rice with Pumpkin and Chicken Thighs Recipe
Prepare all the raw materials:
1. Cut the onion into pieces, mince the garlic, cut the millet pepper into sections, and fry the green Sichuan peppercorns for later use.
2. Wash and peel the pumpkin and cut into small pieces. Wash the green beans and corn kernels at a ratio of 1: 1. Cut the mushrooms into pieces
3. Marinate the chicken thighs with black pepper and cooking wine for 10 minutes.
Heat the oil in a hot pan, add in the millet pepper, green Sichuan peppercorns and minced garlic and fry until fragrant
Add chopped onion and saute until fragrant
Add marinated chicken thighs and fry
Add pumpkin corn kernels and green peas and fry
Add the sauce and then add a bowl of water to boil, then simmer for ten minutes on low heat
Wash the rice and put it in the rice cooker
Pour the stewed pumpkin and chicken thighs into the rice cooker, cover the raw rice, and add water.
Everything is ready, adjust the rice cooker and simmer for half an hour
Sprinkle with white sesame seeds and white pepper after serving. Stir the rice and vegetables evenly.
Tips for Claypot Rice with Pumpkin and Chicken Thighs
1.When you turn the heat on, don’t turn it all the way up with a clay pot.
2. What are some alternatives if you don’t have a clay pot?
Normal pots are just fine.