Claypot Chicken Rice 瓦煲雞飯

Claypot Chicken rice is a popular hawker food that you are able to get in Southern China, Singapore and Malaysia. It is typically served with Chinese sausage, chicken, salted fish and vegetables. Rice is cooked in the claypot. Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour.

Ingredients :

350g long grain rice, washed and drained well

375ml water

20g boneless salt fish (sliced thinly and fried till crispy)

1 tbp oil

25g Chinese sausage sliced thinly

1 stalk spring onion (diced)

Marinate Ingredients:

250g deboned chicken meat

3 black chinese mushroom soak until soft

1 tsp sugar

dash of pepper

1 tbsp light soy sauce

1 tbsp dark soy suace

1 tbsp oyster sauce

1 tbsp chinese cooking wine

1 tbsp fresh ginger juice
1 tsp sugar
1 tbsp sesame oil
1 tsp cornflour

Seasoning (mix together):
1 tsp light soy sauce
1 tsp sugar
1/4 tsp pepper
1 tsp water

1 tsp sesame oil
1 tsp dark soy sauce

1 tsp corn flour

Method :

Marinade chicken and mushroon with all ingredients except rice, chinese suasages, salted fish for at least 30 minutes.

Heat 1 tbsp oil in a wok and stir-fry chinese sausage for 1 min and add in marinated chicken meat.

Add mushroom slices and seasoning.

Dish out and put aside.

Cover rice with cold water. Bring to boil and cook uncovered for about 5 minutes until all water has been absorbed.

Add chicken, chinese mushrooms, chinese suasage and push down well into rice.

Cover and cook over low heat for about 20 minutes (until chicken is cooked through)

Garnish with green onions and salted fish.

瓦煲雞飯

350克 米 洗淨後濾乾

375毫升 水

20克 鮮鹹魚(炸至香脆、切薄片)

1大匙油

25克臘腸(切片)

1棵青蔥（切粒)

腌料
250克 雞腿或雞胸切塊
3朵冬菇(泡軟)
1小匙細糖

¼ 小匙胡椒粉

1大匙醬油

1大匙黑醬油

1大匙蠔油

1大匙紹興酒

1大匙姜汁

1小匙細糖

1大匙麻油

1小匙粟粉

調味料

1大匙醬油

1大匙糖

胡椒粉

1小匙水

1大匙麻油

1大匙黑醬油

1 大匙粟粉

做法：

用雞肉醃料把雞肉和冬菇醃上約30分鐘。

起油鍋，加入1大油. 將臘腸爆香，加入雞肉，冬菇和調味料炒香。把材料取出。

把米和水倒入瓦煲內，煮至滾沸 （大約5分鐘〕，轉小火再煮至米飯出現許多小孔(約15分鐘)。

倒入醃過的雞肉、冬菇和臘腸，蓋緊後再以小火慢煮、直到飯及雞肉熟透(約為20分鐘)即可熄火。

置入鹹魚，蓋上10分鐘讓飯吸水，食用之前再加入一些青蔥便可。