Clay Pot Chicken
Serves 1
Directions
- 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.
- 2Rinse rice 2-3 times then soak in water for 30 minutes.
- 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.
- 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.
- 5Remove chicken, add more oil if needed and add garlic, then ginger and whites of spring onion, fry until fragrant.
- 6Add drained soaked rice and stir fry until aromatics mixed with rice.
- 7Pour in equal parts water and bring to boil.
- 8Cover and cook on low for 10 minutes.
- 9Open cover and add chicken and sausage, cover and cook for around 10-15 minutes or until chicken cooked.
- 10Add oil around edges of claypot, and cook on medium for 2-3 minutes.
- 11Turn off heat, add chopped greens of spring onions, crack an egg and pour sauce over rice.
- 12Cover and let heat cook egg, around 3 minutes.
- 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
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