Ingredients
- ***Main Ingredients***
- 2 large skin & boneless chicken thighs (cut into bite-size pieces)
- 3 links of Chinese sausage (lap chong – sliced diagonally)
- 3 cups of jasmine long grain rice (washed)
- 3 1/3 cups of water (to cook the rice)
- 10g dried mushrooms of choice
- 3-4 stalks of bok choy (or leafy Asian greens of choice)
- White ends of 2 spring onions (finely diced)
- ½” Fresh ginger (finely diced)
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp Chinese cooking wine
- 1 tbsp sesame oil
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp cornstarch
- 3 tbsp water
- ½ tsp white pepper
- 1 tbsp general cooking oil
- ***Finishing Sauce***
- 1 tbsp oyster sauce
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
Method
- - Soak the rinsed rice in water for approximately 20 minutes while simultaneously rehydrating dried mushrooms in hot water for a similar duration.
- - In a marinating bowl, combine finely chopped spring onions and ginger with soy sauce, oyster sauce, cooking wine, sesame oil, salt, sugar, pepper, cornstarch, and water, mixing until well blended and dry ingredients are dissolved. Incorporate chicken pieces into the marinade and mix thoroughly. Finally, add the rehydrated mushrooms and mix again before refrigerating for about 20 minutes.
- - In a clay pot suitable for direct gas flames, add about one tablespoon of cooking oil, ensuring it coats the bottom and sides. Place the pot on a gas cooktop over medium heat. Discard the soaking water from the rice and add the rice to the pot, stirring continuously for 2-3 minutes to evenly coat the grains with oil. Then, add 3 1/3 cups of water to the pot, stirring occasionally to keep the grains separated as it heats.
- - Once the rice reaches a boil, reduce the heat to low, cover the pot, and let it simmer for approximately 2-3 minutes. When the water appears to be mostly absorbed, layer the Chinese sausage, Bok choy, and marinated chicken and mushrooms on top. Replace the lid and steam for an additional 4-5 minutes, allowing the juices to permeate the rice.
- - As the moisture is absorbed, a crackling sound may begin to emerge from the rice. To enhance this and create a crust, pour extra oil around the edge of the lid, allowing it to flow down the pot's sides, and increase the heat back to medium. The crackling should intensify; for a darker and more even crust, tilt the pot towards the flame for about 30 seconds on each side while keeping the lid on. Once finished, turn off the heat.
- - Combine the finishing sauce ingredients while clay pot is resting, ensuring the sugar fully dissolves. Once prepared, take off the claypot lid and pour the sauce over the dish.
- - Serve promptly, ensuring to gather a generous portion of the crust – Savor the experience & enjoy!
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G
- LEE KUM KEE - LKK SESAME OIL 207ML
