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Claypot chicken rice

Recipe submitted by SG5

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A delicious, mouth-watering yet easy modified version of the popular Singaporean Chinese hawker dish, made in a rice-cooker or on the stove instead of in a claypot.

Serves 2 to 3

Ingredients

Ingredients
350g long grain rice, washed and drained well
375ml water
3 chopped anchovies (optional)
3 black chinese mushrooms, soaked till soft and cut into thin slices
250g deboned chicken meat
(a):
1 tbsp oil
1/2 tsp sugar
Dash of pepper
(b):
1 tbsp light soy sauce
1 tbsp oyster sauce
1/4 tsp pepper
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
1/2 tsp maggi chicken stock granules
1 tsp sesame oil
1 tsp garlic oil
1/4 tsp dark soy sauce

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Method

Marinade chicken with (B) for 30 minutes. Marinade anchovies with (A) and leave aside for 10 minutes.
Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat. Add mushroom slices and seasoning. Dish out and put aside.
Mix rice with water and add marinated anchovies. Put rice into a rice cooker and cook rice as usual. After seven or eight minutes, or when rice is almost cooked and dry, add stir-fried chicken meat and continue to cook till rice is completely cooked.
Dish rice into a serving bowl and garnish with chilli strips, chopped spring onions and coriander leaves. Serve hot. Yummmmmmmm!

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Notes & Tips

If you have access to Chinese sausage, this too can be added while stir-frying the chicken. Slice before adding. It's sweet meat gives another dimension to the the flavour of the dish.