Claypot Chicken Rice (Nga Po Fun)

This rice is usually cooked in a clay pot. As I do not own one, I decided to cook it in the rice cooker.

Ingredients:

• 3 cups of rice, washed and drained well
• 4½ cups of water
• 1 piece of boneless salt fish , chopped

(A):

• 1 tbsp oil
• ½ tsp sugar
• dash of pepper
• 250g deboned chicken meat

(B):

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
•  tsp pepper
• ¼ tbsp fresh ginger juice
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 tsp cornflour
• 3 black mushrooms, soaked till soft and cut into thin slices
• 25g Chinese sausage (optional), sliced thinly

Seasoning (mix together):

• 1 tsp light soy sauce
• 1 tsp sugar
• ¼ tsp pepper
• 1 tsp sesame oil
• 1 tsp garlic oil
• ¼ tsp dark soy sauce

Method:

Marinade chicken with (B) for 1 hour or overnight. Marinade salt fish with (A) and leave aside for 10 minutes.

Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat. Add mushroom slices, sliced Chinese sausage and seasoning. Dish out and put aside.

Mix rice with water. Put rice into an electric cooker and cook rice as usual. After seven minutes, or when rice is almost cooked and dry, add stir-fried chicken meat and the marinated salted fish. Continue to cook till rice is completely cooked. Dish rice into a serving bowl and garnish with chilli strips and chopped spring onions.

Serve hot.