Comments on: Claypot Chicken Rice 瓦煲雞飯

By: My Cooking Hut

My Cooking Hut — Fri, 19 Aug 2011 22:24:22 +0000

Hi Adel,
As the chicken is well seasoned, so it should compliment the rice with its seasoning. However, if you would like to tone up the rice, you could add a little some dark soya sauce and soya sauce if you like.

By: Adel

Adel — Fri, 19 Aug 2011 01:47:43 +0000

For the rice, any other sesoning required? The recipe only mentiomed chicken stock. Wouldn’t the rice be bland and pale looking?

By: Anonymous

Anonymous — Sat, 07 May 2011 16:47:00 +0000

Yes, it is one of my favourites!

By: Rosa May

Rosa May — Thu, 05 May 2011 14:15:00 +0000

That is amagnificent dish! It must taste really wonderful.

Cheers,

Rosa

By: Buy Ghost Chili

Buy Ghost Chili — Thu, 17 Mar 2011 01:17:00 +0000

Ha, was thinking the same thing. I didn’t know how many ppl these recipes would serve.

By: Sabrina

Sabrina — Sun, 10 Oct 2010 11:06:12 +0000

All of your recipes doesn't state the number of people you are cooking for, please do.
Thank you.

By: mycookinghut

mycookinghut — Wed, 05 May 2010 20:54:12 +0000

Hi Kery,
Thanks for stopping by. Instead of pre-cook the chicken in the wok for 1 minute, probably you want to cook slightly longer until it's almost half cooked. Did you cut it quite chunky in portion or small? If should be quicker to cook if the chicken portions are small.

By: Malaysian

Malaysian — Wed, 05 May 2010 20:45:08 +0000

After 10 mins of steaming the top of the rice looks done but there were no holes. I put the chicken on top and left it to steam for another 15 mins. I'm afraid my chicken won't be cooked thoroughly. There isn't anymore steam coming out. What can I do if my rice is already cooked but the chicken on top isn't?

Thanks.

By: mycookinghut

mycookinghut — Wed, 05 May 2010 20:00:08 +0000

By the way, if the chicken hasn't cooked through, you may want to recook them separately.

By: pixen

pixen — Mon, 19 Oct 2009 14:54:01 +0000

yummy… I'm going to try it out soon! Thank you for sharing the recipe.