I always wondered how to make clay pot chicken. The lovely dish is served in a  Chinese clay pot fumed with wonderful secret spices once opened. It’s like opening up a present, well that’s how it feels like for me when I was a child :). So, here’s my version of clay pot chicken. 

Clay pot Chicken

500g (2 pieces) chicken whole leg or whole chicken breast

300g long grain rice

420ml water

Marinade:

1/4 teaspoon dark soy sauce

1 tablespoon oyster sauce

1/4 teaspoon ground white pepper

1 inch of ginger sliced

1 teaspoon sesame oil

1 teaspoon cornflour

1/2 teaspoon salt

Drizzling  Sauce:

1 tablespoon oyster sauce

1/2 tablespoon dark soy sauce

1 tablespoon light soy sauce

2 tablespoons hot water

1 teaspoon sesame oil

chopped spring onions for garnishing

Method:

1. Cut chicken into smaller pieces. Combine the marinade ingredients and allow chicken to marinate in it for 1 hour in the fridge.
2. Wash the rice and place into a clay pot with 420ml water. Cook the rice on a medium heat and cover it. Cook it until the water is almost absorbed. Add in the marinated chicken and drizzle in about 2 tablespoons of the sauce. 
3. Lower the heat and cook, covered, until rice and chicken are cooked, about 10-15 minutes. Flake rice, cover lid and cook for further 5 minutes. Remove from heat and top with spring onions. Serve immediately.

P/s: Don’t worry if you do not own a clay pot, just use a rice cooker or just a simple pot :)