Thanks to Monica, my friend from Penang, who taught me this delicious One Pot Rice recipe. Here we have made it with Homemade Black Pepper Roasted Chicken. Delicious Comfort Food!
Claypot Chicken Rice (Sar Po Fahn) with Homemade Roasted Chicken
® This is a RAS signature Recipe©
♦Prep time:20 min ♦Cook time:1 hour 50 min ♦Yield: 6 Servings..
A detailed introduction, more information on ingredients, , and related links are available on the
Recipe Intro ↓ : Check it out or scroll down for the Recipe and Video⇓.
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Claypot Chicken Rice (Sar Po Fahn) with Homemade Roasted Chicken
Description
Traditionally cooked over a charcoal fire, Sar Po Fahn is celebrated for its deep, smoky aroma and the prized "crust" of crispy, toasted rice that forms at the bottom of the pot. When the heavy clay lid is lifted at the table, a plume of fragrant steam escapes, with warm notes of ginger. The rice is typically topped with succulent pieces of marinated chicken, slices of savory Lap Cheong (Chinese waxed sausage), and earthy shiitake mushrooms. A signature sweet and dark soy sauce is poured over the top while the pot is still sizzling, which you then mix together, scraping the crunchy, golden-brown rice bits from the sides to incorporate them into every bite. In the RAS version, the "wow" factor comes at the end: the freshly roasted, juice-dripping Black Pepper Chicken is carved into pieces and pressed into the nearly-cooked rice, allowing all those spicy, peppery drippings to soak down into the grains.
Ingredients:
Marination for Roasted Chicken:
Seasoning: (adjust to taste):
Instructions
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Preheat oven to 218 º c / 425 º F.
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Crush the fresh ginger and garlic to a paste.
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Rinse the fresh chicken thoroughly in cold water. Remove the giblets, rinse the insides. Remove any excess fat and slimy bits. Leave the skin on the chicken. Pat dry the chicken, inside and out, with paper towels.
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Combine the ingredients for the marinade together and rub well into the chicken, inside and out.
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Allow resting 10-15 minutes.
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Drizzle the olive oil all over the top, using your hands to gently rub over once again, pressing the marinade into the chicken again.
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Place the chicken, breast side-upwards, on a lightly greased roasting rack over a roasting pan or tray.
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Roast on the lower rack of your oven, with heat from below and above if possible. Roast for 1 hour.
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Remove the chicken from the oven, and baste the top of the chicken with some of the oil that has dripped down below.
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Return to an upper rack in the oven for the remaining 20- 30 minutes, just until the skin has crisped evenly all over and is golden brown in colour. Keep an eye on this as oven temps may vary.
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A meat thermometer should give you a reading of 74°C (165°F). Remove the roasting pan from the oven and allow it to rest at least 10 minutes before carving into sections.
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Meanwhile, prepare all other ingredients for the rice.
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Soak the dried mushrooms in hot water.
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Soak the Chinese Sausage in water to soften the casings. Then remove casings and slice or dice. Set aside.
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Soak the Jasmine rice after rinsing once for 10 minutes. Then keep it drained in a colander.
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When the Roasted chicken is resting, ready to be carved, start the rice.
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In a traditional clay pot, non-stick pot, or rice cooker pot, add the oil and heat.
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Add the minced ginger, garlic, and spring onion bulbs and saute till nice and fragrant without going brown.
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Add the sliced Chinese Sausage and fry for a while. You can fry it well and remove it from the pot, or fry it partially and continue cooking.
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Add the drained rice, and fry well till you can smell toasted...Jasmine rice.
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Squeeze out the water from the soaked mushrooms and add them now. Some may like to add the water later, but I don't use it.
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Add the seasonings to taste at this point (Light and dark Soy, Oyster Sauce, Dark sweet sauce, Salt).. Stir through. You can add more seasoning, white pepper, and the dark sweet sauce later, after tasting. This is added according to personal preference to give not only flavour but colour to the dish.
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Add 5 1/2 cups of hot water, stir once, and bring to a boil.
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Quickly cover with a tightly fitted lid, reduce the heat to LOW, and then cook for 2-3 minutes.
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Meanwhile, cut the delicious roasted chicken into medium-sized pieces.
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After just 2-3 minutes of cooking the rice... open and give the partially cooked rice a taste.. There should still be plenty of liquid left. Do the remaining seasoning at this point. Adjust to get the right taste and colour now.
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Gently press the pieces of roasted chicken over the top of the rice layer. Drizzle a little sesame oil and dark sauce over the top. You may also add any liquids accumulated on the bottom of the roasting pan over the rice.
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Cover again tightly till all the water is absorbed and the rice is cooked (about 8 minutes) on very low heat.
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Turn off the heat, and leave the pot closed for 10 minutes or so before opening.
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Gently remove the chicken pieces to the side, and fluff up the rice. Add to serving plates and garnish with shreds of Mild red chilli and spring onion greens, as well as coriander leaves on top of each serving.
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Pickled Green chilli is nice as a side dish!
Note
- Notes on the ingredients, and other optional ingredients on the Intro page..
- Key Ingredients: Chicken, Rice, Chinese Sausage, Dried Mushroom, Ginger, Garlic, Spring Onion, Pepper, Oil, Seasoning and Soy Sauces, Oyster Sauce, Salt.
