Wednesday, July 16, 2008


This is the Chinese Paella or Nasi Byrani minus the saffron. Like most of my meals, they are impromptu events; I use whatever is raided from the pantry and fridge. I don't usually plan for this shooting-for- recipe session - it's more like I cook to eat, and shooting the cooking process is an added (thankless, except for a few acknowledgments) bonus.

Cooking rice in a claypot is unlike doing one in your rice cooker. A layer of char- burnt rice at the bottom of the pot is expected; that's what gives the characteristic of this dish - it gives it a smoky flavor.

* Results may vary due to type of rice used and the fire of the burner.


● 1 Cup Rice ● 1 Chicken Breast (Sliced)
● 2 Rehydrated Mushrooms
● 1 Minced Garlic
● 10 gm. Rehydrated Dried Shrimps
Chicken Marinade: 3 Tbsp. Light Soy Sauce, 3 Tbsp. Mirin, 3 Tbsp. Water,
1 Tsp. Sugar,
1 Tsp. Cornflour, 1 Tbsp. Oil,
(Few Slices of Ginger, 2 Cloves Garlic [Removed before Cooking])

Wash the rice and soak in clean water for an hour before use.
Marinate the chicken and set aside.
Soak the dried scallops, mushroom (sliced) and dried shrimps separately.
Steam the rehydrated scallops for ½ hour. Cool and then hand-shed them.

Pour 4 tbsp. into the claypot. Swirl around to have it coated on the side and bottom throughly. Use medium heat.

When oil is hot, fry the dried shrimps and garlic until fragrant...

... throw in the mushroom. Fry for a few seconds.

Drain the soaked rice and let it dry out before use.

Toss in the soaked rice...

... stir the rice around to have it fully coated with the oil. Let it absorb the oil.

Spoon in the chicken granulate.

Pour in equal amount of water as the soaked rice. Stir to blend in.

*The amount of water used varies depending on the type of rice used.

Stir throughly and have no grains of rice stick to the side of the pot.

Cover and set the fire to high until you see steam coming out from the side of the lid. This takes about 5 minutes.

Use a spatula to scrap around the side and bottom to loosen the grains. Set the flame to medium, cover and let the rice cook for 5-8 minutes. It will have lost it liquid on top of the rice by then.

Dish in the marinated chicken meat, covering the entire surface. Scatter the scallop shreds on top.

Cover, and set the heat to low. Cook for 10 minutes.

Preheat the oven at 200°C.

After the 10 minutes on the stove, transfer the claypot straight into the oven for another 5 minutes.

Remove from oven, uncover and let it stand for 5 minutes for the vapor to escape before eating.


willchua said...

Just posted my kokoberry post. Read it when free.

sorina said...

Beautiful photos! I really like your site.

Kong-Kay said...

thanks, sorina. drop by more often.


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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