Claypot Rice

   I love this recipe because it is very easy to prepare and deliciously enjoyable if you  are a rice lover like me. Ingredients can find in every Asian supermarkets in UK. Soppused to be cooked in claypot but I did cooked it in our rice cooker. It will come out nicely to a non-stick rice cooker or pot.

  INGREDIENTS;

       500g Chicken
       4 cups rice
       1 stalk spring onion (chopped)
       2 inches ginger
       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

 Seasoning for Chicken:

        3 tablespoons oyster sauce
        3 tablespoon soy sauce
        1 tsp. chicken boullion powder
        1 teaspoon corn starch
        1/2 tbsp. sesame oil
        1/4 tsp. pepper
        1/2 teaspoon sugar
        2 tablespoon Chinese cooking wine or dry sherry

  For the Rice;
       4 tablespoons soy sauce
      1 tablespoon dark soy sauce
      2 teaspoons cooking oil
      1 pinch of salt

 METHOD:


Cut the chicken into pieces,add in the seasoning and marinate for at least an hour in the fridge.
Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour. Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour,add the rice seasoning as well. At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms. Quickly stir-fry the chicken until half-cooked. Add in the chopped spring onions. Dish out and set aside. Deep fry the salted fish and set aside. Add the chicken into the rice cooker when the rice is almost dry. Leave the rice cooker on “Warm” for about 25 mintues before serving. Top the chicken rice with fried salted fish and serve immediately.