Claypot Chicken Rice

Ingredients

5 pieces of chicken tights ( chicken wings also can)
2 lup cheong chinese sausages
1 piece salted fish, about index finger length and preferably from ikan kurau (threadfin) 午鱼
6-8 dried chinese mushrooms ( soak in water)
4  cups of rice, Jasmine or any long-grain variety
2 cups of chicken stock

Marinade for rice

1 tbsp dark soya sauce

1 tsp sesame oil

1 tbsp light soya sauce

1 bowl of Mushroom water ( from the soaking of mushroom)

 

Marinade for chicken

2 tbsp oyster sauce
1 tbsp dark soy sauce
Dash of  pepper

2 cloves of garlic, minced
1 tsp minced ginger
2 tbsp of chinese cooking wine, I use shaoxing wine
A dash of sesame oil
1 tsp of  cornstarch

Slice the chicken tights into same pieces. Remove any excess fats or skins. Place the chicken into a mixing bowl and add all the marinade as above. Rest for a few hours in the fridge.

Soak chinese mushroom with water at room temperature. When the mushrooms have softened , remove stalk and squeeze to remove as much soaking water as possible. Slice the mushroom into small pieces. The soaking water can be retained for cooking the rice.

 Make a lengthwise slit just on the surface just to slice open the membrane casing and not to cut the sausages right through. . Pull the membrane along the length of the sausage to remove and discard. Slice the sausages diagonally. Set aside.


Rinse salted fish to remove excess salt crystals on it. Dice into small pieces.

Rinse rice and add the marinate for the rice in the rice cooker.

Heat up the work and fry the chicken tights till half cooked.

Add the chicken tights , mushroom, sausages into the rice cooker. Set the rice to cook.

Once ready , give the rice a stir and top with garnish like green spring onions and cut chilli.

 

Impt note : The water to cook the rice must be more than usual to cook the meats .