Claypot Rice with Chicken and Lap Cheong

After making "Claypot" Chicken in a wok I wanted to compare it with a dish actually made in the claypot. If you have an unglazed claypot sitting around (we were given one as a potato pot about 20 years ago and have hardly used it) just remember to soak it for 30 minutes or so before using. Also remember not to put it straight into a hot oven as it needs to heat slowly so either put it into a cold oven and then heat or put over a low heat on the stove top until warm then increase the heat. Also remember when you remove it from the heat don't put it straight onto a cold surface or it will crack, place it onto a pot mit or tea towel. Other than those rules just give it a go as it does give the food a unique flavour.
For this recipe, which I found on the internet (and there are many out there), you marinate some chicken thighs in cornflour, chinese cooking wine, dark soy sauce, light soy sauce, sesame oil, salt and pepper. You then use a wok to fry some garlic and ginger, add in the chicken, some dried shiitake mushrooms (which need to first be rehydrated in hot water and sliced), sliced Lap Cheong and white rice. When all the ingredients have had time to combine flavours add in some light soy sauce and sesame oil.
Place the ingredients in the clay pot add in water, cover with lid and cook over a low heat for 1 hour, stirring occasionally. Add some Asian vegetables and cook for a further 10 minutes. Serve drizzled with dark soy sauce and sesame oil.
The flavours were nice but no nicer than the easy wok version I had made previously. The rice did overcook a little on the bottom depsite having used a heat diffuser plate. A heat diffuser is a metal plate that you place over your hot plate or gas ring, it diffuses the heat so that it is evenly distributed across the bottom of the pan. It is fantastic if you have a dish that needs simmering on low for long periods of time as it helps eliminate burnt spots and it also allows you to use claypots and tagines safely on your stove top.
Lap Cheong is a dried Chinese sausage which you can buy in the Asian section of many supermarkets. It has an odd flavour and is very fatty. You don't need to use a lot of it and it can be fried or simply steamed with the rice and gives a unique flavour to the dish. It is not nice to eat on its own!
Dried Shiitake mushrooms can often be found in the Asian section of supermarkets. Otherwise they they can be found in Asian Supermarkets. They have a rich flavour and are very meaty. They hold their shape well during cooking. Once again you do not need a lot of them. I actually strained the water I had used to soak the mushrooms and used it rather than fresh water in this dish.
Rating 6 out of 10.

"Claypot" Chicken

Claypot cooking is a method of cooking in an unglazed clay pot and is used in various cuisines around the world. This recipe is actually cooked in a wok but is very similar to a traditional claypot chicken recipe from China. It can be found in the Woolworths Good Taste magazine Volume 16, Number 5.
Chicken Thighs are marinated in cornflour, soy sauce and sherry then stir fried in peanut oil. The chicken is removed and you then stir fry some ginger, garlic and capsicum. The chicken is returned to the wok with some chicken stock, a cinnamon stick, soy sauce and sherry and simmered until cooked through. The "Claypot" Chicken is served drizzled with sesame oil and topped with sliced red chillies on a bed of rice. Super simple and full of all those delicious traditional Chinese flavours. Great week night dish.
Rating 7 out of 10.

Prawn Saganaki

Saganaki actually refers to the small single serve pan these dishes are traditionally cooked and served in, rather than the dish itself. This is a Greek dish which I found in the latest Woolworths Good Taste magazine (Volume 16, number 5). For those of you who like to cook, this magazine is always jam packed full of great recipes. This particular volume is the World Food Issue and has some fantastic recipes from all over the world. You can find similar Prawn Saganaki recipes on the web.

For this recipe you just use a fry pan and casserole dish rather than the traditional saganaki dish.

Prawn Saganaki is a dish of prawns oven baked in a rich tomato sauce with feta. You make the tomato sauce on the stove top from red onion, garlic, tomato paste, white wine and chopped tomatoes. Once the sauce is nice and thick you spread it into a casserole dish and top with peeled green prawns and crumbled feta cheese. It is baked in the oven until cooked through and served with fresh bread, salad and lemon wedges.

Personally I am not a great fan of tomato based seafood dishes...so don't really know why I tried this dish! I think I was lured in by the feta, which I do love! If you like tomato based seafood dishes then this is a great, easy, healthy dinner or casual lunch dish.