Claypot chicken rice

Claypot Chicken Rice

(2-3 servings)

Ingredients

5 chicken thighs ( cut into small pieces)
1-2 lup cheong chinese sausages
6-8 dried chinese mushrooms ( soaked in water till soften)
2  cups of rice, Jasmine or any long-grain variety
2 cups of chicken stock
2-3 bunches of green leafy vegetables

Marinade

2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp sugar
1 tsp pepper
3 cloves of garlic, minced
 1 tbsp of minced ginger
2 tbsp of chinese cooking wine, e.g. shaoxing wine
A dash of sesame oil
1 heap tbsp cornstarch

Topping and Garnish

2 tbsp of dark soya sauce 酱油 or dark caramel sauce 晒油
A stalk of spring onions, julienned
A stalk of celery

Methods:

1. Marinate the chicken for a few hours in fridge
2. Wash the rice and add in chicken stock and bring to a high boil
3. Then lower flame and allow to simmer
4. When the rice is half cooked, about 8 minutes later, place in the chicken, mushrooms and sausages.
5. Remain at the lowest flame and allow to simmer.
6. You should be able to smell some smoky flavor and the steaming from the lid had subsided.
7. Off the flame and  add in the vegetables and cover the lid immediately for about 2 mins
8. When serving, add in the dark soya sauce and springs onions and celery.


Special thanks to Alan for sharing :http://travelling-foodies.com/2012/06/23/claypot-chicken-rice/