Claypot Chicken Rice

Ingredients:

2 pcs chicken boneless thigh ~ cut bite size

1-2 Chinese sausages ~ cut diagonal

3-5 Shiitake mushroom ~ soaked/sliced

1-2 pcs dried salted fish ~ sliced

1 cup Jasmine rice

1 cup chicken broth

Marinade

1/2 tsp white/black pepper

1 tsp salt

1 tsp sugar

1 tsp cornflour

1 tsp sesame oil

1 tbsp dark soy sauce

1 tbsp oyster sauce

1" ginger ~ minced

Drizzling

2 tbsp water ~ hot

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp sesame oil

1/2 tsp dark soy sauce

1/2 tsp Shaoshing wine

Directions/Instructions:

1. Marinate chicken with the marinating ingredients.  Set aside for 30 mins or overnight.
2. Heat 1 tbsp oil in a frying pan, saute sliced dried salted fish until crispy.  Remove and set aside.  Then remove any excess oil/wipe and add the sliced Chinese sausages to fry for 1-2 mins.  Remove and set aside.
3. Rinse the rice, transfer rinsed rice to the clay pot or donabe, and add 1 cup of water.  Gently shake the pot to flatten the rice and distribute the rice evenly in the pot.  Place the lid and soak the rice for 30min to 1 hour.
4. Then on the gas stovetop and turn the heat to medium-high and cook for 8 mins.
5. Uncover the lid, sprinkle the fried salted fish on top of the semi-cooked rice, marinated chicken on the side, arrange cooked Chinese sausage and sliced Shiitake mushroom.  Cover it back up and simmer for another 5 mins or chicken is cooked.
6. Then drizzle the sauce over the top and cover the lid; cook another 2-3 mins on low heat.  Remove from the stove and let it stand with the lid on for 20 mins.
7. Stir the mixture and be ready to be served.

Note:

Rice cooking times are as follows:

1/2 cup: 6-7 mins (medium heat)

1 cup: 11-12 mins (medium heat)

2 cups: 12-14 mins (medium-high heat)

3 cups: 13-15 mins (medium-high heat)

4 cups: 14-16 mins (medium-high heat)

5 cups: 15-17 mins (medium-high heat)