Claypot Chicken Rice

It was a lazy weekend and I just needed all the rest I could have. Sometimes I just do not have the mood to do anything but just laze around. Because I am a wife to a man, I need to do my part and feed the hubby as well. I still need to cook to fill our stomach, right? Well, not that we cannot eat out, but we just prefer home cooked food so here you are, another lazy one-pot dish from me, the lazy wife.

Claypot Rice 
(Serves 2)

1 cup rice
1 cup water
1 tbsp light soy sauce
1 tbsp oyster / abalone sauce
1 tbsp dark soy sauce
2 tbsp oil
a dash of pepper

Chicken marinate
1 tbsp oyster / abalone sauce
1/2 tsp ginger juice
1 tsp dark soy sauce
a dash of pepper

2 chicken thighs (deskinned, excess fats removed & chop into small pieces)
1 tsp salted fish (finely chopped) - you may add more if you prefer stronger salted fish taste
1/2 pc of a whole Chinese sausage (lup cheong), sliced thinly
4 pcs dried Chinese mushrooms (soaked till soft & halved) - reserve mushroom water for cooking with the rice
2 stalks of cai xin or xiao bai cai

Spring onions or Chinese parsley, for garnishing (optional)


1. Mix chicken with the marinate, cover with clingwrap and leave in fridge to marinate for 2 hours or overnight.
2. Soak rice in the one cup of water in a bowl for 30min to an hour.
3. Mix together light soy sauce, oyster/abalone sauce, dark soy and pepper in a bowl.  Set aside.
4. Heat a tbsp of oil in claypot and stir in salted fish bits and fry till fragrant and golden brown.  Remove just the salted fish and dish onto a small plate.
5. With the leftover oil from the salted fish in the claypot, pour in the soaked rice plus water and add in 2 tbsp of the mushroom water.  Put on claypot lid and let the rice come to a boil.
6. When rice has boiled,  place marinated chicken thighs on top sides of rice, chinese mushrooms, sausages, sprinkle salted fish all over , top with vege and cover.  Lower heat to small and let simmer for 8 to 10min.
7. Pour in prepared sauce all over top of rice and ingredients.  Cover and let it heat for 5min.  Serve immediately.  You may add more dark soy sauce if preferred.