Claypot Chicken Rice

MARINADE; marinate the chicken for 30 minutes or more.

SAUSAGES & FISH; Heat 2 Tbsp of cooking oil in a wok until hot. Fry the sausages and salted fish until brown/golden. Remove and set aside.

GARLIC & GINGER; In the same wok, heat 1 Tbsp of cooking oil until hot. Fry 10g of Garlic and 10g of ginger until fragrant. Remove and set aside.

SAUCE; Heat 1 Tbsp of cooking oil in the wok until hot. Fry the remaining garlic and ginger until fragrant (10 seconds). Then add our sauce mixture. Cook ubtil the sauce has reduced slightly (by 1/3). Remove and set aside.

RICE; In a pot, add the rice, chicken stock, salt as well as the stir fried garlic and ginger earlier. Bring the rice to a boil and then reduce the heat to low. Cover with a lid and let it cook until most the liquid have evaporated. (You may want to check every 5 minutes, total time perhaps 10 minutes).

RICE & SAUSAGES; When most of the liquid have evaporated, comb and stir the rice with a fork. Then add in the sausages and mix well.

CHICKEN; Next, add in the chicken. Cover with a lid and let it cook between 5-10 minutes (depending on the size and quantity of your chicken pieces).

VEGGIES; After the chicken is cooked, add the Kai Lan, cover with a lid and cook for another 1-2 minutes.

SERVE; After the Kai Lan has cooked, add in the our sauce, stir and mix well the entire pot. Serve on a plate with the Salted Fish and garnish with spring onions.