Claypot (NOT!) Chicken Rice

Ingredients...

- 2 cups rice
- 1 skinless chicken breast & 2 chicken drumsticks
- 1 stalk scallion (chopped)
- 6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
- 1 small piece salted fish (cut into small pieces)
- 2 Chinese sausage (sliced) – optional
- minced garlic

Seasoning for chicken:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon corn starch
- 1/2 teaspoon sesame oil
- 5 dashes white pepper powder
- 1/4 teaspoon sugar
- 1 tablespoon Shaoxing cooking wine (or rice wine)
- 3 inches ginger (peel the skin and chop into thin strips)

Seasoning for rice:

- 2 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
- 2 teaspoons cooking oil
- 1 pinch of salt
*the other easier way will be to cook the rice with chicken stock only, and add the dark soy sauce when serving.


How to...

1. Chop the chicken breast and chicken drumsticks into pieces.Add the chicken seasoning and mix well. Marinate for an hour in the fridge or overnight if possible.

2. Deep fry (or shallow fry) the salted fish and set aside.

3. Add the rice seasoning and cooking oil into the rice and start cooking the rice.

4. At the same time, heat up a wok with some cooking oil. Fry the garlic till fragrant. Add in the chopped scallions, chicken and shitake mushrooms until 3/4 cooked.

5. Add the chicken into the rice cooker when the rice is almost dry and continue to cook till rice is completely cooked.

6. Leave the rice cooker on “Stay Warm” for 15 – 20 mintues before serving.

7. Top the chicken rice with fried salted fish and serve immediately.


* Lazy Me, always throw in the shallow fried salted fish into cooked chicken mixture and dump everything into the rice cooker.


Pictures will be up when i remember to take the final product.
=p