Claypot Chicken Rice
Serves: 4
 
Ingredients
Claypot chicken rice
  • 2 chicken legs (thigh and drumstick), cut into pieces
  • 5 chinese mushrooms, soaked and then sliced into thick pieces
  • 2 cups of rice, washed and drained
  • 2¼ cups low sodium chicken stock (If using packaged stock, replace half with water)
  • 1 chinese sausage, sliced
  • some salted fish, sliced thinly and fried till crispy
Chicken marinade
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tbsp corn flour
  • ½ tsp pepper
  • ½ tsp sugar
To serve
  • 1 tbsp dark soy sauce
  • 2 tbsp garlic oil
  • chopped spring onions
  • fried shallots
Instructions
  1. Combine chicken pieces and mushroom with marinade and season for at least 30 minutes. Drain and set aside before cooking.
  2. Put rice and chicken stock into a claypot, cover and bring to a boil.
  3. Reduce heat to low fire and cook with low heat till holes are formed on top of the rice. (Approximately 15 minutes)
  4. Spread marinated chicken and mushroom over the top of the rice. Spread chinese sausage on top of the chicken pieces. Cover claypot and cook with low heat till rice is dry and chicken pieces are cooked (another 15 minutes). Remove from fire.
  5. Scatter salted fish on top, cover the claypot and let the rice stand for 10 minutes.
  6. Before serving, top rice with a mixture of dark soy sauce and garlic oil, spring onions and fried shallots.
  7. Mix well and serve. Enjoy!
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/claypot-chicken-rice/