Serve 4 - 5
Ingredients
2 boneless chicken legs, remove skin and slice 1cm thickness
2 dried mushrooms, wash, soak and slice thinly
1 Chinese sausage, remove skin, slice thinly
5 stalks of xiao bai cai, separate stems and leaves
2.5 cups rice, wash and drain
Blend these ingredients and marinate chicken for 30 mins
2 tbsp oyster sauce
2 tbsp soya sauce
6 cloves garlic, remove skin
1 inch length ginger, slice
1 tbsp sesame oil
1 tbsp chinese wine
2 tbsp corn flour
Pepper to taste
Method
- Rinse rice and put them in clay pot
- Add water
- Add mushrooms
- Using medium fire, bring to boil
- When water level decreased and rice surfaced, switch to small fire
- Add chicken meat & chinese sausages
- Cover and simmer for 10 mins
- Add stems of vegetable, followed by leaves
- Cover and simmer for 2min
- Drizzle sesame oil over vegetable
- Push the vegetable aside, drizzle caramel sauce over rice
- Serve immediately in claypot
Note
- Please use lesser water for cooking of rice because chicken meat seeps out liquid during cooking and will cause your rice to be damp.
- Serve immediately in claypot as prolong heat in the claypot will toughen the chicken meat
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