CLAYPOT CHICKEN RICE

Ingredients:

3 cups rice (wash, rinse and drained)
350g chicken meat (Chicken legs or thighs is the best)
50g ginger
4 pieces shiitake mushrooms
2 spring onions
1 tablespoon dark soya sauce
4 tablespoon vegetable oil
50g salted fish (cut into small bits)
550ml water

Marinade:

1 tablespoon oyster sauce
1 tablespoon chicken seasoning
Juice of 1 calamanzi (2 if small)

Preparation:

1. Cut chicken into small size, add marinade and place in fridge for 30 mins.
2. Slice ginger into strips, cut spring onions into 1 inch section.
3. Remove stem from mushrooms and cut into halves.
4. Heat oil in a claypot, fry ginger and mushroom till fragrant. Remove and set aside.
5. Fry salted fish till fragrant. Remove and set aside.
6. In the same claypot, add rice and water, cover with lid and bring to boil over medium heat.
7. Remove lid, add chicken, mushroom and salted fish, cover with lid and cook till rice and chicken are cooked.
8. Remove from heat and let the rice trest for 3 mins before removing the lid.
9. Garnish with spring onions and drizzle dark soya sauce before serving.