Claypot Chicken Rice

The town of Kampar is generally cre­dited as the home of claypot chicken rice, but similar one-pot rice meals such as this are common in China. The pot arrives at the table piping hot, and an aromatic blast hits you when the lid is lifted, sending those salivary glands into overdrive.

Ingredients

500g (2 pieces) chicken whole leg

Marinade
¼ tsp dark soy sauce
1 tbsp oyster sauce
¼ tsp ground white pepper
1 tbsp ginger juice
1 tsp sugar
1 tsp sesame oil
1 tsp cornflour
½ tsp salt
300g long grain rice
420ml water

Sauce (mixed together)
1 tbsp oyster sauce
½ tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp hot water
1 tsp sesame oil
½ Chinese sausage (lap cheong), sliced
2 pieces salted fish (optional)
chopped spring onions for garnishing

Method
Cut chicken into smaller pieces. Combine the marinade ingredients and marinate chicken in it for one hour in the refrigerator.

Wash the rice in several changes of water and place into a claypot with 420ml water. Cook, covered, over medium heat, until water is almost absorbed. Add the chicken with its marinade, the Chinese sausage and salted fish (if using), over the rice, and drizzle in about two tablespoons of the sauce. Lower the heat and cook, covered, until rice and chicken are cooked, about 10-15 minutes. Flake rice, cover lid and cook for a further five minutes. Remove from heat and top with spring onions. Serve immediately.

Thanks to Julie Wong & Debbie Teoh