Claypot Chicken Rice (Maxwell Market Style)

Claypot Chicken Rice
(pre-soaked the claypot overnight so as to avoid cracking the pot)

Ingredients

1/2 Chicken, chopped into bite size pieces
1 piece Salted Fish (Ikan Kurau), slice thinly
Cooked Rice (for 3 paxs)
5 pcs Sliced ginger (smashed with back of knife to release flavour)
1 pc Chinese XO Sausages, (boil first to loosen skin, peel skin away)
5 pcs Shitake mushrooms, soak & cut into halves
5 pcs Chinese Chestnuts, halves (optional)
5 large Button mushrooms
Dark Soya Sauce (to add to rice later)

Marinates for Chicken pieces (Marinate overnight in the fridge)
2 tbsps Oyster sauce
3 tsps Soya sauce
1 tbsp Chinese Shao Xin Wine
1 tbsp Seasame oil
2 tbsps Grated ginger
Grated Ginger juice
Pince of sugar
Pince of salt

Method

1. Fry salted fish pieces until golden brown & crispy. Set aside.
   
2. Using the oil from the salted fish, add sesame oil, ginger, Chinese XO sausages and fry for a while, add shitake mushrooms & button mushrooms. Fry till fragrant, about 5 mins.
   
3. Add cooked rice and fry until it is thoroughly coated with the oil.
   
4. Scoop the cooked rice and transfer it into the claypot.
   
5. Put in chicken pieces & some pre-fried salted fish on top of the rice in the claypot. Cook for 20 mins or until chicken is thoroughly cooked.
   
6. Serve the rice with good quality dark soya sauce.
   
7. Provide more crispy salted fish for top ups.