Claypot baked chicken, aduki beans, black jasmine rice

A modern twist on a Chinese favourite, inspired by my friend Lyndy Lee’s mother’s traditional recipe and an old 1985 Gourmet!

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Claypot baked chicken, aduki beans, black jasmine rice


  • Author: Samantha Gowing
  • Total Time: 2 hours 20 minutes
  • Yield: Serves 2-4 1x

Ingredients

Scale

1.3kg – 1.5kg organic chook, rinsed and dried

½ cup dark soy

¼ Shao Xiang – Chinese cooking rice wine or dry sherry

1 tablespoon tamari

1 cup water

2 teaspoons coconut sugar

2 piece tangerine peel or fresh orange peel

2 cinnamon sticks

6 white peppercorns

3 coins ginger

1 star anise, rinsed or ¼ teaspoon anise seeds

4 shitake mushrooms, fresh or dried and soaked for 15 minutes or more


Instructions

  1. Over a low heat combine soy, Shao Xiang, tamari, water.
  2. Add sugar and cook gently until dissolved.
  3. Allow to cool and set aside.
  4. Prepare stuffing as below and stuff chook.
  5. In the bottom of a claypot or small casserole dish that will snugly fit your bird.
  6. Place ½ dry ingredients, then chicken and then the remaining dry spices.
  7. Pour tamari mixture over the chicken, cover with lid.
  8. Place in a cold oven set at 170 C and cook for 2 hours, basting after 1 hour and 15 minutes.
  • Prep Time: 20 minutes
  • Cook Time: 120 mins
  • Category: Chicken
  • Method: Claypot
  • Cuisine: Modern Chinese
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Aduki bean and black jasmine rice


  • Author: Samantha Gowing
  • Total Time: 35 minutes
  • Yield: Serves 4-6 1x
  • Diet: Vegan

Description

Do this for all steamed rice – you’ll be delighted with the result.
The seaweed helps to neutralize toxins from the dried bean – do this for all legumes

 


Ingredients

Scale

1 cup black jasmine rice, soaked overnight

2 cups water

1 slice ginger

½ cup aduki beans, soaked overnight

1 teaspoon dry hijiki or wakame seaweed


Instructions

  1. Cook jasmine rice in 2 cups water until all liquid has absorbed.
  2. Remove from heat, cover with a tea towel and a lid and allow the remaining steam to absorb moisture
  3. Set aside.
  4. Cook aduki beans with seaweed in plenty of boiling water.
  5. Cook for about 20-25 minutes until the beans are just done or al dente.
  6. Drain and set aside.
  7. Combine rice and beans.
  8. Stuff chicken with enough to fill the cavity and serve the remainder warm as a side dish.
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Plant-based
  • Method: Absorption
  • Cuisine: Plant Based

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