Clay Pot Chicken

Serves 1
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Directions

  1. 1Marinate the chicken wings with 0.5 tsp soy sauce, 1 tsp shaoxing, 1 tsp oyster sauce, 0.5 tsp dark soy sauce, 1 tsp sugar, and 0.25 tsp white pepper.
  2. 2Rinse rice 2-3 times then soak in water for 30 minutes.
  3. 3Prepare the sauce by mixing 1 tbsp oyster sauce, 1.5 tsp soy sauce, 1 tsp sugar, 1 tbsp water, 1 tsp scallion oil or sesame oil, and 1 tsp dark soy sauce.
  4. 4In a clay pot over medium heat, add some oil and sear sides of chicken to get some color, each side around 1-2 minutes.
  5. 5Remove chicken, add more oil if needed and add garlic, then ginger and whites of spring onion, fry until fragrant.
  6. 6Add drained soaked rice and stir fry until aromatics mixed with rice.
  7. 7Pour in equal parts water and bring to boil.
  8. 8Cover and cook on low for 10 minutes.
  9. 9Open cover and add chicken and sausage, cover and cook for around 10-15 minutes or until chicken cooked.
  10. 10Add oil around edges of claypot, and cook on medium for 2-3 minutes.
  11. 11Turn off heat, add chopped greens of spring onions, crack an egg and pour sauce over rice.
  12. 12Cover and let heat cook egg, around 3 minutes.
  13. 13Garnish with coriander, mix and enjoy.

Ingredients

  • 5 pieces chicken wings
  • 0.5 inch ginger, minced
  • 3 garlic, minced
  • 2 spring onion, minced (keep white and green separate)
  • 130 g jasmine rice
  • 130 ml water
  • 1 Chinese sausage (lap cheong)
  • 1 egg
  • coriander
  • 0.5 tsp soy sauce (for marinade)
  • 1 tsp shaoxing
  • 1 tsp oyster sauce (for marinade)
  • 0.5 tsp dark soy (for marinade)
  • 1 tsp sugar (for marinade)
  • 0.25 tsp white pepper
  • 1 tbsp oyster sauce (for sauce)
  • 1.5 tsp soy sauce (for sauce)
  • 1 tsp sugar (for sauce)
  • 1 tbsp water (for sauce)
  • 1 tsp scallion oil or sesame oil
  • 1 tsp dark soy (for sauce)

Equipment

clay potbowlspoonsinkwooden spatulalid