Claypot Chicken Rice Without Claypot Recipe

Ingredients

• 1 cup brown rice
• 2 chicken thigh (cut into small pieces)
• 2 teaspoons cooking oil
• 3 inches ginger (peel the skin and cut into thin slices)
• 5 dry shitake mushrooms (soak in hot water for 15 minutes and cut into halves)
• 1 small piece salted fish (chop into small pieces)
• 1 Chinese sausage (sliced) – optional
• 1 tablespoon Shaoxing cooking wine (or rice wine)
• Seasoning for chicken:
• 1 tablespoon dark soya sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 5 dashes white pepper powder
• 1/4 teaspoon sugar
• 1 pinch of salt

Directions

1.

In a big container with a cover, mix chicken, mushroom, ginger, and Chinese sausage with the chicken seasoning. Marinate for an hour in the fridge.

2.

Put the casserole dish/pot on medium heat, and lightly fry the salted fish with cooking oil. Put set aside.

3.

Using the same the dish/pot, lightly stir fry the garlic until it is fragrant

4.

add in the seasoned chicken. Quickly stir-fry the chicken until half-cooked.

5.

Add in the Rice with water.

6.

Cover the dish/pot partially (The water will boil and spill out if the lid totally close the dish). After the water in the casserole dried, switch off fire and keep in covered for 10minutes before serving.

7.

Top the chicken rice with a dash of Shao Xing Cooking Wine and fried salted fish. Serve immediately.