Claypot Rice

[Rice]

• 375ml chicken stock OR 1/2tsp chicken stock granules dissolved in 375ml water

• 500g boneless chicken cut into bite sized

• 6 soaked Chinese mushrooms (stems removed)

• 2tbsp oil

• 400g washed and drained uncooked long-grain rice

• 1 sliced sweet waxed sausage

• 4cm thinly sliced peeled ginger

• 1 thinly sliced spring onion

[Marinade]

• 1tbsp oil

• 3tbsp oyster sauce

• 1tbsp rice wine

• 1tbsp soy sauce

• 1tsp black soy sauce

• 1tsp sugar

• 1/2tsp sesame oil

• 1/2tsp ground white pepper

• 1/2tbsp cornstarch

[Steps]

1. Marinade: Combine ingredients together and pour over chicken and mushroom. Marinate chicken and mushroom for 2 to 4hrs.

2. Rice: Heat oil in a large claypot over high heat and stir fry rice grains for 2mins until lightly browned. Add chicken stock and bring to boil. Reduce heat and simmer covered over low heat for 15mins.

3. Spread marinated chicken and mushroom, sausage and ginger on top of rice. Cover and cook for another 10mins. Remove from heat and garnish with freshly sliced spring onion.

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