Clay Pot Chicken Rice
By Margarita Lee
Clay Pot Chicken Rice
Ingredients A:
2 cups rice, washed and soaked for 2-3 hours
2 cups chicken stock
2 chicken drumsticks cut into bite size
3 Chinese mushrooms, soaked, cut into half
1 Chinese sausage, sliced
3-4 pieces thinly sliced salted fish, fried till crispy
1 tbsp black soya sauce
4 tbsp garlic oil (fry chopped garlic in oil till just turning brown; discard garlic and retain oil)
Ingredients B:
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine
1 tbsp sesame oil
½ tsp pepper
½ tsp sugar
½ tbsp corn flour
Garnishing:
- Thinly sliced ginger soaked with 1 tbsp Chinese cooking wine
- Chopped spring onion
Method:
- Marinate chicken, mushrooms with “Ingredients B” for 2 hours.
- Put rice and chicken stock into a clay pot, cover and bring it to boil. Cook with low heat (about 8-10 minutes).
- Add in well marinated chicken and mushrooms, arrange Chinese sausage on top, cover and cook with low heat till rice is dry and chicken pieces are cooked (about 10 minutes). Remove from fire.
- Sprinkle the thinly sliced ginger and cooking wine, arrange salted fish on top, cover and leave to stand for 10 minutes till rice is dry and fluffy.
- Sprinkle spring onion, black soya sauce and garlic oil before serving.
Category: Recipes
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