Claypot Rice

Image from freepik.

Recipe here

Ingredients

• Chicken Marinate

  1. 2 tbsp thick dark soy sauce

  2. 2 tbsp oyster sauce

  3. 1 tbsp sesame oil

  4. 1 tbsp cornstarch

  5. 1 cup water

• 500g boneless chicken thigh

• 1 lap cheong / chinese sausage (sliced)

• 4-6 slices of salted fish (mackerel in oil)

• 2 tbsp oil (used the oil from the mackerel if prefer)

• 3 tbsp oil

• 20g chopped garlic

• 20g chopped ginger

• 3 cups rice

• 3 cup chicken stock

• 150g of chye sim / mustard greens

• 30g chopped spring onions
  

• Sauce (to drizzle on top)

  1. 1 tbsp thick dark soy sauce

  2. 1 tbsp light soy sauce

  3. ¼ tsp white pepper powder

  4. 1 tbsp hua tiao / chinese rice wine

  5. 1 tbsp oyster sauce

  6. 1 tsp sesame oil

  7. 1 tbsp sugar

Steps

1. Cut 500g boneless chicken thighs into 4cm chunks

2. Marinate with "Chicken Marinade" for at least 2 hours

3. Cut 1 lup cheong into thin slices and 4-6 slices of salted mackerel into cubes

4. Add 2 tbsp oil to pan and stir fry salted mackerel and lup cheong till fragrant

5. Add 3 tbsp oil, 20g chopped ginger and 20g chopped garlic to clay pot, stir fry till fragrant

6. Add 3 cups rice (washed), 3 cups chicken stock and bring to a boil

7. Cover and cook rice for 20 mins over medium heat

8. Stir rice every 10 mins

9. Add salted mackerel and lup cheong

10. Add marinated chicken

11. Cover and cook for another 15 mins

12. Add 150g of chye sim

13. Turn off heat, cover and let it steam for 10 mins

14. Add sauce mixture (according to taste)

PS, if using rice cooker, add chicken to fry in step 5 and pour everything to cook in rice cooker. Add sauce and veggie when done.

Taste: 4/5

Easy to prepare and yummy. May be slightly too salty for bland eaters.

=)