鸡肉煲仔饭 Claypot Rice (using ceramic pot) by Angela Seah Thulin

For 2-3 pax

Ingredients - 

280g rice 

420ml water

1-2 Chinese sausage, slice thinly 

3 medium-size Chinese mushrooms, soak and slice thinly 

Deep fried shallots

Marinate meat & mushroom together -

500g meat, I use chicken thigh

1 tsp salt

1 tsp sesame oil 

1 tbsp oyster sauce

1/2 tsp dark soya sauce

1/4 tsp pepper

1 tsp sugar

2 tsp corn flour

Drizzling sauce - You need not use all (optional) 

2 tbsp hot water 

1 tbsp oyster sauce 

1 tbsp light soya sauce

1 tsp sesame oil

1/2 tsp dark soya sauce 

1/2 tsp hua tiao jiu 

Mix above together in a bowl

Steps -

1. Soak rice in clean water for 30mins.

2. Fry the lup cheong first without oil and set aside (optional step)

3. Deep fried shallots and drain the oil away.

4. Add rice and water to a pot, cover lid and cook for 10 minutes in medium heat.

5. After 10 minutes, add 1 tsp shallot oil in and stir the rice to prevent sticking.

6. Then top the marinade meat with mushroom and lup cheong on top of the rice. Add the deep fried shallots on top too. Cover lid, turn to low heat and cook for another 15-20 minutes or until chicken is cooked. Do not open lid during this process. 

7. Done and drizzle SOME sauce to it, add scallions or vegetables if you like. Serve!