Claypot chicken rice

Ingredients

• 2 cups of rice, washed and drained
• 3 cups of water or chicken stock , add a cube of chicken bouillon to the water if you don't have chicken stock
• 2 chicken thighs or half a chicken cut into bite size pieces
• 6-7 dried shiitake mushroom, soaked and cut into slices or half (retain the water used to soak the mushrooms)
• 1 Chinese sausage, sliced
• 2 tablespoons of oyster sauce
• 1 tablespoon of dark soya sauce
• Fried shallots
• Chopped spring onions and cilantro for garnishing
• 1 2 tablespoons of oil, peanut oil preferably

Marinade:

• 2 tablespoons of dark soy sauce
• 3 tablespoons of oyster sauce
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame seed oil omit this if you don?t like sesame seed oil
• 1 cm ginger, grated
• 2 cloves of garlic, minced
• 1 teaspoon of sugar
• 1 tablespoon of cornflour
• 1/2 teaspoon of ground white pepper

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Preparation

• Pat dry the pieces of chicken with kitchen paper towel and mix with the marinade ingredients. Set aside and leave to marinate for at least 30 minutes.
• In a heated wok, saute the rice grains for a few minutes before adding in the chicken and mushroom. You can also add in the sausage .
• Mix well before adding the dark soya sauce and oyster sauce. Transfer the rice and chicken mixture into a rice cooker.
• Add in the chicken stock and the water used to soak the mushrooms and turn on the rice cooker.
• Once the rice is cooked, give it a quick stir using a wooden spatula to fluff the rice.
• Serve warm with generous servings of fried shallots, Chinese sausages and chopped spring onions and cilantro.