Arrowroot Claypot Rice
The arrowroot – also known as arrowhead – comes into season just about now, and is often associated with the Chinese spring festival. Enjoy it in different ways during its short season.
Debone the chicken and cut into cubes. Marinate chicken with the seasoning for at least 30 minutes.
Peel the arrowroot bulbs and cut into cubes. Cut mushrooms into cubes.
Heat the oils in a wok. When hot, sauté the shallots and garlic until fragrant. Add mushrooms and fry briefly. Dish out and set aside.
To the remaining oil in the wok, add ginger and chicken. Fry briskly then dish out and set aside.
Place rice and pandan leaves in an electric rice cooker.
Pour in the sauce ingredients. Allow to cook for at least 10 minutes, or until water has evaporated.
Add the sautéed chicken, mushrooms and sausage. Then add the arrowroot cubes. Cook until rice is done.
Allow to rest, covered, for about 10 minutes before serving.
Tags: Amy Beh, Arrowroot, CNY, CNY food, Cook's Nook