Claypot Rice

Claypot Rice (10 person)

Ingredient

500gm rice
500gm chicken thighs (chop into bite-size)
2 pieces of lup cheong
50gm salted fish
12 pieces of dried mushroom (soak soft)
5 pieces shallots (cut into slices & fried)
3 pieces garlic (cut in slices & fried)
a few slices of ginger


Marinating sauce
1/2 tbsp dark soya sauce
1/2 tbsp oyster sauce
1/2 tbsp ginger wine (1/4 tsp wine, 1/4 tsp ginger juice)
1/2 tsp sugar
1 tbsp cornflour
1/8 tsp pepper
1/8 tsp sesame oil (put in last)

Seasoning sauce
1 tbsp shallot oil
4 tbsp thick dark soya sauce
1 tbsp oyster sauce

Method
1. Put some oil in the claypot, add slices of ginger to fry, until fragrant, add 500ml of water or chicken stock to boil, once it boil, add in rice then cover.

2. Until the rice almost going to dries up, add in seasoned chicken meat, lup cheong, salted fish & mushroom, let it simmer in low fire until cooked.

3. Off fire, let it covered up for abt 10 mins.

4. When serving, remove chicken meat, lup cheong, salted fish & mushroom, pour in the seasoning sauce onto the rice in the claypot, then mixed well, serve with chicken meat, lup cheong, salted fish & mushroom.