Cheesy Clay Pot Chicken Rice

Difficulty
Servings
For 2
Cook Time :
1 hour
Ingredient
Swanson Clear Chicken Broth 250ml
Rice 180g
Sixteen-cereal Rice 20g
Boneless Chicken Thigh 150g
Kale 100g (Chopped)
Cheese 2 Slices
Egg Yolk 1 pc
Sweet Soy Sauce
Soy Sauce 1-2 tbsp
Sugar 1 tsp
Marinade
Swanson Concentrated Chicken Stock 2 tsp
Sugar 1 tsp
Cooking Wine 1 tsp
Black Pepper Pinch
1
Marinade the chicken thigh for 15 minutes.
2
Heat up oil in a skillet over medium high heat, pan fry the chicken skin-side down until golden. Cook the other side for 3 minutes. (No need to cook through the chicken). Keep the chicken oil.
3
Put rice and sixteen-cereal rice in a clay pot.
4
Add Swanson clear chicken broth and the chicken oil. Bring to boil over high heat with the lid on, then simmer for 8 minutes.
5
Stir in the kale.
6
Put the chicken on the rice. Cover and cook for 12 minutes until the rice is cooked.
7
Add sliced cheese. Remove the heat Keep the lid on for 5 minutes.
8
Heat the soy sauce, add sugar and mix well. Drizzle the sweet soy sauce on the rice.
9
Add egg yolk. Stir to mix well. Serve hot.

– The ratio of rice and Swanson Clear Chicken Broth is 1 to 1.

– Sixteen-cereal rice can be found from the Japanese supermarket.

– Cooking time is slightly different if using different kind of pot.

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