CLAY- POT CHICKEN RICE

2 cups rice, washed & drained

3 cups chicken stock

2 chicken drumstick cut

Chinese sausage sliced

( I use vegetarian sausage)

3 dries mushrooms soaked & cut

1 small piece dried fish

 ( sliced, fried crispy )

1 piece of ginger sliced

Marinade:

2 tbsp soya sauce

1 tbsp dark soya sauce

2 tbsp oyster sauce

1 tbsp Shao-Xing wine

1 tbsp sesame oil

½ tsp pepper

½ tsp sugar

½ tsp corn flour

For Garnishing:

Chopped spring onions

Chopped red chilly

Method:

Mix chicken, ginger & mushroom 

with marinate sauce & keep aside 

for 20-30 minutes.

Put chicken stock & rice into a clay 

pot,cover & bring to boil.

Cook the rice in low fire till the stock

is almost dry & holes start to form 

on top.

Spared marinated chicken on top

of the rice, cover & cook till done.

Sprinkle the dried fish on top, 

cover & remove from fire leave it

stand for 10 minutes till rice is 

fluffy & dry.

Garnish with spring onion & chilly.