Clay Pot Rice / 煲仔饭 /土鍋ご飯

It has been awhile since we last had a decent pot of clay pot chicken rice. Bought some frozen Cantonese sausages (lap cheong) online awhile ago but the sausages tasted nothing like the lap cheaong I know. That is another stimulus for me to make my own lap cheong this year. 

Wait no more, cooked the clay pot rice we long yarned for with the lap cheong I made. Instead of a big pot, I used small clay pots for individual serving. It is easier to serve and better presentation too. The boys were excited to see something different on the table. They enjoyed to the last bite of scorched rice (锅巴).

Clay Pot Rice / 煲仔饭 /土鍋ご飯

Ingredients (4 Servings):

2 cups Rice (180ml/rice cup)

300 g Boneless chicken thigh

4 Dried shiitake mushrooms

2 Cantonese sausages, sliced

2 Bok choy 

3-4 cloves Garlic

2 tbsp Cooking oil

A:

1 tbsp Light soy sauce

1 tbsp Oyster sauce

1 tsp Dark soy sauce 

1 tbsp Shaoxing wine or Sake

1/2 tsp Salt

1 tsp Sugar

1 tsp Sesame oil

1 tsp Grated ginger

1-2 tsp Corn starch

B (mix together):

1 tbsp Dark soy sauce

1 tbsp Light soy sauce

1 tbsp Fish sauce**

**I don't have any salted fish at home so I used fish sauce as a hidden taste. You may omit it if you are using salted fish.

Methods:

1. Rinse the rice until the water is running clear, soak for 30 mins then drain.
2. Soak the shiitake mushroom in warm water. Squeeze out excess water and slice each mushroom into 3-4 slices.
3. Cut the chicken into bite-size pieces.
4. Combine the shiitake mushroom and chicken in a mixing bowl. Add in all the ingredients A. Mix well and set aside for 30 mins.
5. Blanch the bok choy, drain well and set aside.
6. Chop the garlic. Heat the oil in a sauce pan, fry the chopped garlic until browned slightly. Transfer the garlic and oil into a small bowl. Set aside. 
7. Grease the clay pot lightly. Put in 1/4 amount of the rice, add in water. The water level is about 1 to 1.5cm above the rice. 
8. Arrange the sausage, chicken, and shiitake mushroom on the rice. Put the lid on and bring to a boil on medium heat.
9. Once it is boiled, cook on low heat for 8-10 mins. 
10. Drizzle the garlic oil and 1-2 tsp of the sauce evenly over the rice. Cook for 1-2 minutes without the lid. 
11. Garnish with the blanched bok choy. Enjoy!  

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