Claypot Chicken Rice (4 pax)

INGREDIENTS
1 container of uncooked rice grains
1 packet of frozen chicken thighs
10 shitake mushrooms

4 chinese sausages

ginger

fried shallots

garlic

oyster sauce

light soya sauce

dark soya sauce

corn starch

sesame oil

sugar 

salt

cooking oil

PREPARATION

1. Chop up chicken into smaller pieces.

2. Marinate chicken for ½ hour with the following:

    3 tablespoon of oyster sauce

    1½ tablespoon of soya sauce

    1 teaspoon of corn starch

    1 teaspoon of sesame oil

    1 teaspoon of sugar

3. Soak shitake mushrooms and cut into halves.

4. Wash chinese sausages and slice diagonally.

5. Chop up garlic into smaller pieces.

6. Slice ginger into thin strips.

7. Fry garlic and ginger in a little cooking oil.

8. Add in chinese sausages and shitake mushrooms and fry.

9. Add in marinated chicken and toss for about 5 minutes.

10. Dish out and set aside.

11. Prepare rice the same way as white steamed rice.

12. Add in the following:

      2½ tablespoon of soya sauce

      1 tablespoon of dark soya sauce

      3 tablespoon of cooking oil

      pinch of salt

13. Cook rice for about 8 minutes.

14. Add in the fried chicken, shitake mushrooms and chinese sausages into the rice pot.

15. Continue to cook the rice.

16. Leave it on 'Stay Warm' for 15 minutes.

17. Pour out into a bigger container and toss the rice.

18. Top with a little dark soya sauce and fried shallots.