Claypot Chicken Rice
300 grams of boneless chicken thigh
2 tablespoons of oyster sauce
2 tablespoons rice wine
1 tablespoon of dark soya sauce
1 tablespoon of light soya sauce
1 teaspoon of salt
2 cloves of garlic, minced
4 slices of ginger, julienned
4 dried shiitake mushroom, stems removed and thinly sliced
1 lapcheong, thinly sliced
2 cups of white rice
Handful of cai xin
Fried shallots
1. Marinate chicken thigh with oyster sauce, rice wine, dark and light soya sauce. Best to marinate it overnight.
2. Soak dried shiitake mushroom with warm water. Best to soak overnight. Reserve soaked mushroom stock.
3. Wash white rice well, and follow water indicator on rice cooker. Add 2 pieces of ginger to rice to cook.
4. Stir fry ginger and garlic till fragrant.
5. Add lapcheong and stir-fry for a minute
6. Add mushroom and cook till it shrinks slightly.
7. Add chicken thigh and some mushroom stock to cook.
8. When rice is done cooking, add cooked ingredients to cooker.
9. Serve with dark sauce, sesame oil and fried shallots to taste
