Sundaland Recipes

Malaysia Wine Claypot Chicken Rice is a unique and controversial dish that has stirred up conversations recently. Inspired by the flavors of traditional claypot chicken rice, this rendition incorporates rice cooked with Malaysia's own rice wine. Despite the controversy surrounding it, this dish offers a delightful fusion of flavors that will surely tantalize your taste buds. 
The dish starts with succulent pieces of chicken, marinated in a blend of aromatic spices and sauces, such as soy sauce, oyster sauce, and ginger. These flavors infuse the chicken meat, giving it a rich and savory taste. Then, fragrant jasmine rice is cooked in a claypot along with the chicken and an assortment of vegetables like mushrooms and Chinese sausages.What sets this dish apart is the addition of Malaysia's renowned rice wine, often referred to as 'ang chow' or red rice wine. This wine adds depth and complexity to the dish, enhancing the flavors with its unique sweet, tangy, and slightly alcoholic notes. It is important to note that while this ingredient is not halal certified, it is a crucial element in creating the distinct taste profile of this dish. 

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By:Sundaland Recipes Team
Author:

Prep Time:30 Minutes
Cook Time:40 Minutes
Suitable:GlutenFree
Category:Meal
Origin:Malaysia
Serving:4 Person
Tags:Rustic, Aromatic, Balances

Nutrifacts:450 calories
  17 grams fat

Rating:4.3 

Once cooked, the Malaysia Wine Claypot Chicken Rice is presented in all its glory. The claypot adds a rustic touch and helps to retain the heat, ensuring that each bite is warm and flavorful. The result is a comforting and aromatic one-pot meal that perfectly balances the savory flavors of the chicken, the fragrant rice, and the subtle sweetness of the rice wine. 

Ingredients:

• 2 cups jasmine rice
• 500g chicken, cut into bite-sized pieces
• 4 Chinese sausages, sliced diagonally
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 thumb-sized ginger, sliced
• 2 tablespoons vegetable oil
• 2 tablespoons Malaysia rice wine (Ang Chow)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sesame oil
• 2 cups chicken broth
• Spring onions, thinly sliced (for garnish)

Instructions:

1. Rinse the jasmine rice thoroughly and soak it in water for about 30 minutes. Drain well and set aside.
2. Heat a claypot or a large skillet over medium heat and add the vegetable oil. Once hot, add the minced garlic and sliced ginger. Stir-fry for a minute until fragrant.
3. Add the chicken pieces to the claypot/skillet and cook until they are lightly browned. Stir in the sliced Chinese sausages and mushrooms. Cook for another 2 minutes.
4. In a small bowl, mix together the Malaysia rice wine, soy sauce, oyster sauce, dark soy sauce, and sesame oil. Pour this mixture over the chicken and stir well to coat the ingredients.
5. Add the soaked and drained jasmine rice to the claypot/skillet. Stir-fry for a few minutes to infuse the flavors.
6. Pour in the chicken broth and give everything a good stir. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the claypot/skillet, and let the rice simmer for about 20-25 minutes, or until the rice is cooked and all the liquid is absorbed. Stir occasionally to prevent it from sticking to the bottom.
8. Once the rice is cooked, remove the claypot/skillet from the heat and let it rest, covered, for about 5 minutes.
9. Garnish with sliced spring onions and serve the Malaysia Wine Claypot Chicken Rice hot and steaming.