RICE - Claypot Chicken Rice

By Aemelia

Ingredients

• Marinade:
• 500 g (2 pieces) Chicken Whole Leg
• 1/4 tsp Dark Soya Sauce
• 1 Tbsp Oyster Sauce
• 1/4 tsp Ground White Pepper
• 1 Tbsp Ginger Juice
• 1 tsp Sugar
• 1 tsp Sesame Oil
• 1 tsp Cornflour
• 1/2 tsp Sea Salt
• 300 g Long Grain Rice
• 420 ml Water
• Sauce (mixed together):
• 1 Tbsp Oyster Sauce
• 1/2 Tbsp Dark Soy Sauce
• 1 Tbsp Light Soy Sauce
• 2 Tbsp Hot Water
• 1 tsp Sesame Oil
• 1/2 Chinese Sausage (Lap Cheong), sliced
• 2 Pieces Salted Fish (optional)
• Some Chopped Scallions for garnishing

Details

Adapted from seasaltwithfood.com

Preparation

Step 1

Cut the chicken into smaller pieces. Combine the marinade ingredients and allow the chicken to marinate in it for 1 hour in the refrigerator.

Wash the rice in several changes of water and place into a claypot with 420 ml of water. Cook, covered, over medium heat, until the water is almost absorbed. Add the chicken with its marinade, the Chinese sausage and salted fish (if using), over the rice, and drizzle in about 2 Tbsp of the sauce. Lower the heat and cook, covered, until the rice and chicken are cooked, about 10-15 minutes. Flake the rice, cover the lid and cook for further 5 minutes. Remove from the heat and top with chopped scallions. Serve immediately.