Claypot Chicken Rice

Ingredients

250 g (2 cups) uncooked rice, washed and drained well

750 ml (3 cups) or sufficient water to cook rice

350 g (2 medium sized) chicken drumsticks, skinned and cut into bite-size pieces

10 g (5 pieces) shitake mushrooms, well soaked till soft and cut into thin slices

100 g (1 small) carrots, diced

10 g (2 cloves) garlic, chopped finely

10 g (¹⁄₂ cm) ginger, cut into fine strips

15 ml (1 tbsp) cooking oil

Garnishing: Spring onions and coriander leaves, finely chopped

Sauce (A)

15 ml (1 tbsp) light soya sauce

15 ml (1 tbsp) dark soya sauce

20 g (1 tbsp) oyster sauce

5 g (1 tsp) black pepper

15 ml (1 tbsp) fresh ginger juice

15 ml (1 tbsp) sesame oil

20 g (2 tbsp) corn flour

Seasoning (mix together)

5 ml (1 tsp) light soya sauce

5 g (1 tsp) pepper

5 ml (1 tsp) sesame oil

Method

1. Marinate chicken with (A) for 30 minutes.
2. Heat oil in a wok and fry garlic and ginger until fragrant. Add and stir fry marinated chicken meat, mushroom slices, diced carrots and seasoning. Dish out and set aside.
3. Mix rice with water and cook rice as usual in a rice cooker. After seven minutes, or when rice is nearly cooked, add stir fried chicken meat and continue to cook until rice is dry and fluffy.
4. Dish rice into a serving bowl or claypot and garnish with chopped spring onions and coriander leaves.
5. Serve hot.

Nutrient content per serving