Clay Pot Chicken Rice

As weather getting cooler by the day, I always find it comforting to have warm food. Recently I brought a claypot over from Malaysia. Cooking with claypot can reserve the heat of your food, and stay warm for awhile after cooking. I used it quite a lot for cooking soup, curry and of course a piping hot clay pot rice. The thought of it, get me salivating and yearning for this one dish meal again....

Clay Pot Rice
Ingredients (good for 2 persons)

• 1 cup rice
• 1 1/4 cup of chicken stock/water
  
• 4-5 chicken wing drumlets
• 3 dry shitake mushrooms-soaked till soft
  
• some fried shallots
  
• 1 bird eye chillis
• 1/2 lap cheong-Chinese sausage-sliced thinly
  
• one small slice of salted fish (optional)
  
• spring onion for garnishing

Marinating for chicken

• 1 tbsp of ginger juice-extracted from pounded thumbsize ginger+1tbsp of water
• 1/2 tbsp of sesame oil
• 1/2 tbsp of shaoxing wine
• 1/2 tbsp of light soya sauce
• 1 tsp dark soya sauce
• dash of white pepper
  

Sauce for rice

• 1/2 tbsp dark soya sauce
• 1/2 tsp sesame oil
• 1 tbsp of light soya sauce
• 1 tsp of garlic/shallot oil

1. Marinate the chicken and shitake mushroom with the marinating ingredients and leave aside for around 30minutes or so.
   
2. Cover rice with water/chicken stock in the clay pot and let it cook over medium heat until half the water has evaporated. This roughly takes about 10-15minutes. Then add in the lap cheong, marinated chicken and mushroom and continue to steam over the rice. Cover the lid and cook till rice is cook, this take about another 10-15minutes. Add additional cooking time of 5 more minutes on low heat to get a charred and crispy rice at the bottom of the pot. Remove from heat.
3. Drizzle the rice sauce onto it and garnish with fried shallots, bird eye chillis and spring onion.
4. Served piping hot with some sambal sauce too.

What a comforting food for autumn :-)