Claypot chicken rice

My weekends are always tied up with the routine “once-a-week” groceries shopping. Last Sunday was even busier. After all the housework and cooking, we have to rush for an appointment. Due to time constraints, I just snapped some quick shots of my chicken rice directly from the claypot. Later on, I only realized that my cooked rice had been fully covered by the ingredients. As we had started eating, I had no choice but to take another shot solely focused on the rice. How silly I am!

By following the measurement from the original recipe, my rice turned out to be slightly hard (as you can see from the photo) because mine is basmathi rice and required more water during cooking.

This recipe is adapted and modified from here. (updated on 10 June 2012)

Servings: 2-3

Ingredients:
130g fragrant rice
170g water (Different type required different amount. Eg more water is required for long grain rice)
250g chicken thigh (boneless and skinless)
5 pcs shitake mushrooms (fresh or dried) – discarded stem and cut into slices
For fresh ones, blanch over boiling water
For dried ones, soaked to soften
1 Chinese sausage (soaked over hot water for 2-3 mins, removed the outer layer and sliced thinly)
Spring onions (for garnishing)

Seasonings for rice:
1 tsp garlic (chopped)
2 tsp dark soya sauce
Dash of salt and pepper
4 tsp cooking oil

Seasonings for marinating chicken:
2 tsp oyster sauce
2 tsp dark soya sauce
2 tsp light soya sauce
¾ tsp sugar
1 tsp sesame oil
1½ tsp cornstarch
Pinch of salt and pepper
1 tsp Chinese cooking rice wine (optional)

Seasonings for stir-frying:
2 pcs sliced ginger
½ tbsp garlic (chopped)
1 tbsp cooking oil

Methods:

1. Heat up wok with oil. Saute garlic till fragrant. Add in rice and stir fry till rice turns to little stick and heavy. Add dark soya sauce, salt and pepper.
2. Pour into a claypot and add water. With medium high heat, cook the rice with closed lid for about 8-10 mins until the rice is almost cooked and water is almost dried up.
3. Heat up wok with oil. Lightly pan-fry sliced sausages till fragrant. Dish up and set aside.
4. With the remaining oil, stir-fry ginger until fragrant. Add in garlic and sautee garlic until it turns slightly brown.
5. Add in chicken and stir-fry until fragrant and let it simmer while cooking rice.
6. When the rice is cooked, spread chicken, mushrooms and sausages on top of the rice.
7. Close the lid and cook at medium fire for another 5-7 mins. (You are expected to have burnt bits for claypot rice)
8. Turn off the heat, sprinkle some spring onions and serve.