Claypot Chicken Rice

Ingredients

• 600 g chicken thigh, cut into bite-sized pieces

• 100 g shiitake mushrooms, sliced

• 2 Chinese sausages (lap cheong), sliced

• 1 ½ cups jasmine rice

• 2 spring onions (scallions), sliced

Marinade

• 1 tablespoon soy sauce

• 2 tablespoons oyster sauce

• ½ teaspoon salt

• 1 teaspoon sugar

• 1 tablespoon cornflour (cornstarch)

• 1 teaspoon Chinese cooking wine (Shaoxing wine)

• ¼ teaspoon white pepper

• 3 tablespoons water

• 1 tablespoon minced ginger

• 1 tablespoon sesame oil

• 1 tablespoon neutral oil (e.g., vegetable oil)

Method

1. Marinate the Chicken: In a large bowl, mix all the sauce ingredients. Add the chicken and mushrooms, coating well. Set aside to marinate.

2. Prepare the Pot: Add the jasmine rice and 1½ cups of water directly into a claypot or heavy-based saucepan. Bring to a gentle boil over medium heat. Note that you do not need to rinse the rice.

3. Layer the Toppings: Once boiling, evenly spread the marinated chicken, mushrooms, and Chinese sausages over the rice. Drizzle over a little extra sesame or neutral oil if desired.

4. Cook Gently: Cover with a lid, reduce heat to low, and cook for 14 minutes until the water is absorbed and the chicken is cooked through.

5. Final Touches: Turn off the heat and leave it covered to steam for another 5 minutes. Scatter sliced spring onions over the top before serving.