Claypot Chicken Rice

Preparation time : Under 1 Hr.

Cooking Time : Under 1 Hr.

Serves : 2-4

Ingredients

Chicken Marinade:

• 2 tbsp Shaoxing Cooking Wine*
• 3 tbsp Light Soy Sauce
• 2 tbsp Dark Soy Sauce
• 2 tbsp Oyster Sauce
• 1 tsp Sesame Oil
• 4 dashes of White Pepper, powder

• 450g Chicken Thigh, cut into pieces
• 3 pieces Ginger, julienned
• 4-5 whole, Shiitake Mushroom, soaked
• ¼ cup Dried Shrimp, soaked & chopped
• 1 Chinese Sausage, sliced diagonally*
• 3 - 4 cloves of garlic, chopped
• 2 medium Shallots, sliced
• 1 bunch Spring Onion, chopped
• 2 inches Salted Fish, sliced*
• 3 tbsp Cooking Oil
• 2 cups Jasmine Rice, rinsed
• 2 cups Water

Preparation

• CHICKEN MARINADE: Marinate clean chicken with the marinade mix for at least 30 minutes.

• COOK CHICKEN: Heat up the Oval French Oven over medium heat with cooking oil. Fry ginger, garlic, and shallots until aromatic. Add in finely chopped dried shrimp, Chinese sausage* and shitake mushroom. After stir-frying for a few minutes, add in chicken and the remaining marinade. Stir fry till ¾ cooked.

• RICE: Add rice into chicken and stir for another 5 minutes. Season with oyster sauce and soy sauce. Add 2 cups of water into the pot and put the lid on. Cook for 25-30 minutes in low heat.

• SALTED FISH: Wash and pat dry. Cut thinly into chunks or slices. Bring a pan to heat with oil and fry till crispy.

• TO SERVE: Top it with salted fish and chopped spring onion for garnish

• *Optional depending on dietary/halal requirements