INGREDIENTS FOR CHICKEN MARINADE
- 200 gms of chicken (thigh, breast) cut into bite-size pieces
- 1 tbsp light soya sauce
- 2 tsp oyster sauce
- 2 tsp sesame oil
- ¼ tsp dark sweet soya sauce
- 1 tbsp Shaoxing wine (optional)
- 1 tbsp ginger juice
- ¼ tsp pepper powder
- ¼ tsp sugar
- 1 tsp cornflour
- 1 tsp sambal chili
INSTRUCTIONS
Marinate chicken with all the above sauces for at least an hour. Keep aside.
OTHER INGREDIENTS
- 4 dried shiitake mushrooms, soaked in water for at least half hour and sliced
- Pak Choy, blanched
- Red chili
- Spring onion for garnish
- 200 ml of water to cook rice (1:1)
FOR SAUCE
- 2 tsp soya sauce
- ½ tsp dark soya (i used kecap manis)
- 1 tsp sesame oil
- ½ tsp sugar
- ¼ tsp pepper
- ¼ tsp sambal (optional)
LETS PREPARE
Heat 1 tsp oil in a pan.
Add onion and garlic and sauté for 1-2 mins.
Add sausage. Fry for 1-2 mins.
Add mushrooms and fry for 1-2 mins.
Add chicken. Fry just until chicken changes color.
Add prepared sauce. Mix well.
Switch off the flame and keep aside.
In your Claypot (or heavy bottom pan or Dutch oven) add rice and water.
When the water bubbles strongly add the chicken mixture.
Add salted fish.
Cover and cook until everything is done.
Add pak choi few mins before it’s ready.
And your delicious ClayPOT rice is ready.
Serve with blanched Pak Choy, sambal chili and garnished with spring onions.
Enjoy.
SPICE LEVEL: 🌶
