Claypot Seafood Rice
Claypot Rice is a pretty standard Malaysian dish which is basically rice and your choice of meat (usually chicken) marinated in soy and oyster sauce cooked in a claypot. It’s a simple concept that yields delicious fluffy flavoursome rice, with lots of surprises within.
This was probably my favourite rice dish to make during my years in university and once even whipped this up at 2am in the morning after a heavy night out with some friends who were visiting. Not very clever playing with fire when inebriated but when the craving hits, it really hits!
For those who don’t own a claypot, fret not as this dish can be easily replicated in a rice cooker (which I did when living abroad) or even on a pan, although there is the likelihood that you won’t get the semi-burnt crispy bits of soy infused rice at the bottom of the pan.
Marinade seafood/chicken, partially cook rice, sauce, seafood
Much like any one-pot meal, this is simple, hearty and so very delicious.
Since embarking on a pescatarian diet, I decided to adapt my original recipe to suit my needs, so instead of the chicken, I replaced the protein for a mix of seafood namely prawns and squid. I served this for lunch one weekend when my aunt and cousins turned up unexpectedly and it went down a treat.
Simple, hearty and delicious!