Claypot Rice

Serving: 3-4pax

[Ingredients]

• 3 boneless chicken thigh - cut into pcs

• 2 cups jasmine rice grains

• 2.5 cups chicken broth / water

• 1.5 tbsp grated ginger

• 1 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 2 tbsp shaoxing / rice wine

• 1 tbsp sesame oil

• Dash of pepper

• 1 tbsp cornstarch

• 1 tbsp chopped garlic

• 4 Chinese mushrooms - soaked till soft (about 1hr), sliced

• 2 waxed sausages - soaked and remove the skin

• 1 big slice of salted fish

• 3-4 stalks bok choy - blanched

• 2 stalks scallion - chopped, for garnish

[Steps]

1. Marinate chicken with ginger, light and dark soy sauce, oyster sauce, wine, sesame oil, pepper and cornstarch; for 1hr.

2. Rinse rice grains and soak it in the chicken broth / water for 1hr.

3. Slice wax sausages diagonally and stir-fry it slightly with some oil. Set aside.

4. Using the same pan, stir-fry salted fish till fragrant. Set aside and reserve the oil.

5. [After 1hr] Using the reserved oil, stir-fry garlic till fragrant.

6. Add in mushrooms, followed by chicken and stir-fry till 3/4 cooked. Set aside.

7. In a claypot, boil rice over medium heat till steam appears, about 5-8mins.

8. Add in sausages, mushroom and chicken, and cook for another 10mins.

9. Add in salted fish and cook for another 5-10mins - depending on how charred you want your rice to be.

10. Add on bok choy and scallions, and serve

Adapted from themeatmen